Pork, Potato, and Green Bean Stew

2 14.5 oz cans chicken broth

1 pound boneless pork loin -- trim fat, cube

4 red potatoes -- cut in 1/2" cubes

1 onion -- chopped

2 cloves garlic -- minced

1/3 cup all-purpose flour

2 cups frozen cut green beans

2 teaspoons Worcestershire sauce

1/2 teaspoon dried thyme leaves

1/2 teaspoon black pepper

Heat pork loin, potatoes, onion, and garlic with 1 can chicken broth in skillet for 5 to 10 minutes over medium heat. Transfer to crock-Pot.

Combine 3/4 cup chicken broth and flour in a small bowl. Set aside.

Add remaining broth, green beans, Worcestershire sauce, thyme, and pepper to Cr ock-Pot and stir. Cover and cook 8 to 10 hours on Low or 4 to 5 hours on High. If on Low, turn to High and stir in flour mixture. Cook 30 minutes to thicke n. Serve.

Serves 8