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


  1. Heat oil in Dutch oven.
  2. Brown pork cubes over medium-high heat.
  3. Stir in chicken broth, water, onions and seasonings. Bring to a boil; reduce heat. Simmer uncovered for 20 minutes.
  4. Stir in potatoes and beans; simmer 15-20 minutes or until tender.
  5. Combine flour and half and half; mix until smooth.
  6. Gradually stir into stew.
  7. Cook and stir until thickened.



Warm up after a day outside or make this stew as a great reason to stay in.

Recipe Yield: Yield: 6 servings

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 383
Fat: 21 grams
Saturated Fat: 8 grams
Fiber: 2 grams
Sodium: 768 milligrams
Cholesterol: 100 milligrams
Protein: 29 grams
Carbohydrates: 19 grams

Recipe and image appear courtesy of the National Pork Board.

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