Sage ‘N’ Rosemary Pork Stew

• 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 3/4-inch cubes
• 1 tablespoon canola oil
• 1 can (49-1/2 ounces) chicken broth
• 1-1/2 cups water
• 3/4 cup chopped onion
• 1-1/4 teaspoons dried rosemary, crushed
• 3/4 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon pepper
• 4 cups cubed red potatoes
• 1 package (9 ounces) frozen cut green beans
• 1-1/2 cups frozen lima beans
• 1 teaspoon Dijon mustard
• 1/3 cup all-purpose flour
• 1/2 cup half-and-half cream

1. In a Dutch oven over medium heat, brown pork in oil; drain. Add the broth, water, onion, rosemary, salt, sage and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 40-45 minutes or until pork is almost tender.
2. Stir in the potatoes, beans and mustard. Return to a boil; reduce heat and simmer, uncovered, for 40-45 minutes or until vegetables and pork are tender.
3. In a small bowl, combine flour and cream; stir until smooth. Add to stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

pork shoulder butt roast, canola oil, chicken broth, water, onion, rosemary, salt, sage, pepper, cubed red potatoes, green beans, frozen lima beans, mustard, flour, cream

Taken from www.tasteofhome.com/recipes/sage-n-rosemary-pork-stew/ (may not work)