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Rosemary White Bean Pork Stew with Garlic Gravy
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch oven
  • wooden spoon
  • knife
  • cutting board

Ingredients
  

  • 1 1/2 pounds pork stew meat, cut into 1-inch pieces
  • 2 cans (15 ounces each) white beans, rinsed and drained
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 3 cups chicken broth
  • 2 sprigs fresh rosemary
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork pieces and brown them on all sides, about 6 to 8 minutes. Season with salt and pepper as they cook.
  • Add the onion, carrots, and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Sprinkle the flour over the mixture and stir for 1 minute to form a light roux that will thicken the gravy.
  • Slowly pour in the chicken broth while stirring to avoid lumps. Add the rosemary sprigs and bring the stew to a simmer.
  • Reduce the heat to low, cover, and cook for 45 minutes until the pork is tender.
  • Stir in the rinsed white beans and simmer uncovered for 10 more minutes so the beans warm through and the gravy thickens further. Remove the rosemary sprigs before serving.

Notes

If the gravy seems too thin after adding the beans, mash a few beans against the side of the pot and stir them back in to help thicken it naturally. Leftovers taste even better the next day because the flavors settle. Reheat gently on the stove with a splash of broth if needed. Skip dried rosemary here because fresh sprigs give cleaner flavor that infuses the gravy without turning woody.
Course: Main Course
Cuisine: American
Equipment: Dutch oven, wooden spoon, knife, cutting board