Penn Herb Wellness Guide
Sage and Rosemary Pork Stew
Ingredients
- 2 lbs boneless pork shoulder roast, cut into 3/4-inch cubes
- 1 Tbs oil
- 2 14 1/2 oz cans chicken broth
- 1 cup water
- 1/2 cup green onions, sliced
- 1 Tbs fresh rosemary, or 1 teaspoon dried rosemary
- 1 tsp fresh sage, or 1/8 teaspoon dried sage
- 1/4 tsp salt
- 1/8 tsp pepper
- 2 cups new potatoes, unpeeled and cubed
- 1/2 lb fresh green beans, cut
- 1/3 cup flour
- 2/3 cup half & half
Directions
- 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 15-20 minutes or until tender. Combine flour and half and half; mix until smooth. Gradually stir into stew. Cook and stir until thickened.
Serving Suggestion: Serve with homemade biscuits and a tall glass of milk.
Nutrition Facts
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.