Ingredients: 2 pounds boneless pork shoulder roast, cut into 3/4-inch cubes 1 tablespoon vegetable oil 2 (14 1/2-ounce) cans chicken broth 1 cup water 1/2 cup sliced green onions 1 tablespoon minced fresh rosemary or 1 teaspoon dried 1 teaspoon minced fresh sage or 1/8 teaspoon dried 1/4 teaspoon salt 1/8 teaspoon pepper 2 cups cubed, unpeeled new potatoes 1/2 pound fresh green beans, cut up 1/3 cup all-purpose flour 2/3 cup half-and-half

Recipe Info Category: Stews Rating: 4 Contributor: Isaak Schwartz

Heat oil in Dutch oven. Brown pork cubes over medium-high heat. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes.

Stir in potatoes and beans; simmer 15 to 20 minutes or until tender.

Combine flour and half-and-half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.