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Herbed Sage and Rosemary Pork Stew (1/11/2008)

Herbed Sage and Rosemary Pork Stew

4-4 ½ lbs. Pork Shoulder, trimmed and cut into ¾ inch cubes.
2 tablespoons oil
1 (49 ½ oz) can chicken broth
2 cups water
1 cup chopped onion
2 carrots, sliced thin
2 celery stalks, sliced
2 tsp. Fresh rosemary, chopped or 1 ½ tsp. Dried rosemary, crushed
1 tsp. Salt
¾ tsp. Dried sage
¾ tsp. Pepper
4-4 ½ cups rinsed, scrubbed, cubed red potatoes
1 (10 oz.) pkg. Frozen cut green beans
1 ½ cups frozen lima beans
1 ½ tsp. Dijon mustard
2/3 cup flour
¾ cup half & half

Directions:

In a large soup pot over medium heat, brown pork cubes in oil. Drain off fat. Add the broth, water, onion, carrots, celery, rosemary, sage, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered for 50-55 minutes, or until the pork is almost tender. Then add the potatoes, beans and mustard and mix well. Bring back to a boil, then reduce heat and simmer, uncovered for another 50 minutes, or until veggies and pork are tender.

Combine flour and half & half; stir until smooth. Add to stew and stir well. Bring back to a boil; boil for about 3 minutes, stirring constantly.

Yield 14-16 servings (4 quarts)

You may also use your slow cooker for this, as I did. After browning and draining, bringing broth, water, onion, carrots, celery, rosemary, sage, salt & pepper to a boil, simmer for 15 minutes, then transfer to a 5 quart crock pot. Add potatoes, beans and mustard and mix well. Heat on high for 4 hours. Add your flour and half & half mixture 10 minutes before serving, stir well. Serve with fresh baked biscuits.

This week's recommended wine from Van's Liquor Store in East Dubuque-Mondavi Pinot Noir Private Selection.

Do you have a recipe you'd like to share? Email it to Mike at michael.kaye@kdth.com.

 

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