Sage And Rosemary Pork Stew

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

1. 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.

pork shoulder, oil, chicken broth, water, green onions, fresh rosemary, fresh rosemary, rosemary, fresh sage, sage, fresh sage, salt, pepper, new potatoes, green beans, flour

Taken from www.yummly.com/recipe/Sage-and-Rosemary-Pork-Stew-2255530 (may not work)