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Pork Potato and Green Bean Stew

2 cn (14 1/4oz) ready to serve chicken broth
1 lb Boneless pork loin, trimmed fat, in bite size pieces
4 md Red potatoes, (1lb) cut in 1/2 " cubes
1 md Onion, chopped
3 cl Garlic, minced
1/3 c Flour
2 c Frozen cut green beans
2 ts Worcestershire sauce
1 ts Dried thyme leaves
1/4 ts Pepper


In large saucepan or dutch oven over medium-high heat, bring 1/2 cup broth just to a boil. Add pork, potatoes, onion and garlic. Cover; cook 5 minutes, stirring occasionally.


In 1 cup glass measure or bowl, combine 3/4 cup broth and flour; set aside.


Add remaining broth, green beans, Worcestershire sauce, thyme and pepper to pork mixture. Bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until potatoes and beans are tender and pork is no longer pink. Stir in flour mixture; cook and stir over medium-high heat until bubbly and slightly thickened. 6 (1 1/4 cup) servings.



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