Paula Deen's Hearty & Savory Stew

From Paula's Quick & Easy Meals, Special Collector's Issue. (Note: Can cook several hours on low simmer. I find soups & stews such as this one taste better the longer they are simmered).

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 2  lbs  pork tenderloin
• 1⁄4 cup all-purpose flour
• 1⁄4 cup  vegetable oil
• 1  cup  chopped onion
• 1  cup  chopped celery
• 2  cups  cubed potatoes (1/4-inch cubes)
• 1  cup  thinly sliced carrot
• 1  cup  thinly sliced zucchini
• 1  cup  frozen niblet corn
• 1  cup frozen English peas
• 1  cup frozen green beans
• 3 (14 ounce) cans beef broth
• 1 (28 ounce) can diced tomatoes
• 1  teaspoon dried thyme
• 1  teaspoon dried rosemary
• 1  teaspoon dried sage
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper

Directions

1. Cut pork into 1/4" cubes. In a large resealable plastic bag, combine pork cubes and flour. Seal bag, and shake to coat pork.
2. In a large Dutch oven, heat oil over medium-high heat. Add pork, and cook 6-8 minutes, or until browned. Add onion and celery, and cook 5 minutes, stirring frequently.
3. Stir in potatoes and remaining ingredients; bring to a boil, reduce heat, and simmer 30 minutes or until vegetables are tender.
4. Can add additional beef broth or water if desired or needed.