Rosemary Pork Stew

Recipe Ingredients

1 tablespoon	15ml	Oil
1 1/2 lbs	681g / 24oz	Boneless pork shoulder roast - cut 1/4" cubes
8 lbs	3632g / 128oz	Red potatoes - unpeeled, quartered (small)
2 cups	220g / 7.8oz	Baby carrots - halved lengthwise
1		Home-style pork gravy - (12 oz)
1/4 cup	59ml	Ketchup
1/2 teaspoon	2.5ml	Dried rosemary leaves
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground sage
1 1/2 cups	240g / 8.5oz	Frozen cut green beans
1/4 cup	59ml	Half-and-half

Recipe Instructions

Heat oil in large skillet over medium-high heat until hot. Add pork; cook until browned, stirring frequently.

In 3 1/2 to 4-quart slow cooker, combine pork and all remaining ingredients except beans and half-and-half. Cover; cook on LOW for 7 to 8 hours or until pork is tender.

Add beans; cover and cook an additional 20 to 30 minutes or until tender. Stir in half-and-half; cook uncovered for 5 minutes.

This recipe yields 5 servings.

Source:
Waldine Van Geffen on http://www.prodigy.net Food BB

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