1-3 lbs of meat (pork loin is what I use)
Grapeseed oil (or substitute with whatever oil/fat you want)
garlic
salt
pepper
oregano
basil
rubbed sage
carrots
green beans
northern white beans
potatoes
1 cup Deglazing liquid (beer, wine, etc)
3 cups Water/Broth
1. Heat oil in skillet (i prefer cast iron). Cut your meat into bite sized chunks. Season chunks, then brown in skillet.
2. Put meat in pot you will be cooking in. (Need large pot, btw)
3. Add carrots and green beans to skillet. Season well, stirring around in oil and seasonings for 3-5 minutes. Add to pot.
4. add white beans to skillet. More oil (tsp at most) may be needed. season well. 3-5 minutes of stirring, then add to pot.
5. Add deglazing liquid and the water/brother. Stir well, turn heat to 'high'. Once the soup boils well, bring the heat down to a simmer, and leave simmering for 2 hours, stir occasionally.
The stew should be thickening up on its own at the simmering heat, but if it isn't as thick as you'd like you can 'cheat'. 1/4 cup a milk with a bit of cornstarch will thicken it right up, and give it a creamy color/texture.
30 minutes before service, cover and turn the heat off. Soup can be brought to room temperature and store in the fridge (tastes even better the next day)
