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Sage 'N' Rosemary Pork Stew Recipe

This stew satisfies the appetites of my husband and son, who are real meat-and-potatoes men. It's easy on the family budget, yet is special enough to serve to guests.
TOTAL TIME: Prep: 20 min. Cook: 1 hour 20 min. YIELD:12 servings


  • 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. Yield: 12 servings (3 quarts).

Nutritional Facts

1 cup equals 299 calories, 14 g fat (5 g saturated fat), 75 mg cholesterol, 772 mg sodium, 18 g carbohydrate, 3 g fiber, 23 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.