Rosemary Pork Stew

A hearty bowl of winter vegetables and fresh rosemary by Lacey Johnston.
Serves 6

• 1 lb. boneless Pork Shoulder
• 1 White Onion, diced
• 1 tsp Dried Basil
• 2 tsp Fresh Rosemary, chopped (or 1 tsp dried)
• 2 cups Water
• 3 Carrots, sliced into rounds
• 2 1/2 cups White Mushrooms, quartered
• 1 Green Bell Pepper, cut into 1" pieces
• 1/2 cup Burgundy Red Wine
• 8 oz. can Tomato Sauce
• 2 stems Celery, sliced
• 3 Red Potatoes, skin-on and cut into cubes

1. Trim excess fat from pork shoulder, cut into 1" cubes.
2. Add 1 tbsp vegetable oil, brown pork over medium heat, salt and pepper.
3. Add onion, saute till slightly tender.
4. Add basil, rosemary and water, heat to boiling.
5. Reduce heat, cover and simmer about 1 hour or until pork is almost tender.
6. Add remaining ingredients, cover and simmer about 30 minutes or until vegetables are tender, stirring occasionally.