Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless pork shoulder or pork butt (diced into (1.5-2) inch chunks)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • salt and pepper to taste
  • 2 cups yukon potatoes peeled and diced
  • 2 large carrots (cut into 1-inch chunks)
  • 2 large ribs celery (roughly chopped)
  • 4 cups chicken broth
  • 15 ounces canned diced tomatoes (undrained)
  • 1 cup frozen green beans
  • 2 tablespoons freshly minced parsley cup
  • 1-2 tablespoons cornstarch (plus an equal amount of water or broth)

Instruction

  • Cut pork into 1-inch chunks (or a little larger).
  • Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
  • Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
  • Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
  • To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.