Sage & Rosemary Pork Stew
This is probably one of the quickest stew recipes I've ever come across that doesn't require a pressure cooker. Use lean pork tenderloin (budget allowing) to slash the fat and calories.
(Serves 6)
2 lb. boneless pork shoulder roast, trimmed of fat, cut into ¾" cubes
1 tablespoon oil
2 cans (14½-oz.) reduced fat, low sodium chicken broth
1 cup water
½ cup green onions, sliced
1 tablespoon fresh rosemary, minced (or 1 teaspoon dried)
1 teaspoon fresh sage, minced (or 1/8 teaspoon dried)
1/8 teaspoon salt (OPTIONAL)
1/8 teaspoon black pepper
2 cups new potatoes, unpeeled, cubed
½ pound green beans, cut into 1" pieces
1/3 cup all-purpose flour
2/3 cup half & half or light cream
Heat the oil in a Dutch oven, and brown the pork over medium-high heat. Stir in the chicken broth, water, onions, and seasonings. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes. Stir in the potatoes and green beans, and simmer for an additional 15-20 minutes or until tender.
In a separate bowl, mix the flour and half & half until smooth. Gradually add this into the stew. Cook and stir until the stew is thickened.
Calories
|
332
|
Protein (g)
|
32.6
|
Cholesterol (mg)
|
111
|
Fat (g)
|
16.6
|
Carbs (g)
|
13.1
|
Sodium (mg)
|
465
|
Calories from:
|
Fat
|
44.9%
|
Carbs
|
15.8%
|
Protein
|
39.3%
|
|