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Lemon-Rosemary Pork Stew with Spring Peas and Green Beans
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 1 1/2 pounds pork stew meat, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons chopped fresh rosemary
  • Zest and juice of 1 lemon
  • 4 cups chicken broth
  • 2 carrots, peeled and sliced
  • 8 ounces fresh green beans, trimmed and halved
  • 1 cup fresh spring peas
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the pork and cook until browned on all sides, about 6 to 8 minutes.
  • Add the onion and garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the rosemary, lemon zest, chicken broth, and carrots. Bring the mixture to a simmer, then cover and cook for 25 minutes.
  • Add the green beans and cook for 5 minutes. Then stir in the spring peas and cook for another 3 minutes until the vegetables are tender but still bright.
  • Remove the pot from the heat. Stir in the lemon juice and season with salt and black pepper to taste.

Notes

Simmer the pork just until tender without letting the broth reduce too much, so the lemon flavor stays clear. Add the peas and green beans toward the end to keep their color and slight crunch. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife