2 (14 oz. ea.) cans beef broth, divided
1/3 cup all-purpose flour
1 1/2 lb. pork tenderloin, trimmed and diced
4 red potatoes, unpeeled and cut into cubes
2 cups frozen cut green beans
1 onion, chopped
2 garlic cloves, minced
1 tsp. dried thyme leaves
1 tsp. salt
1/2 tsp. pepper

Combine 3/4 cup beef broth and flour in a small bowl, set aside. Add remaining broth, the pork, potatoes, green beans, onion, garlic, thyme, salt and pepper to slow cooker, stir.

Cover and cook on low for 8-10 hours or on high for 4-5 hours. If cooking on low, turn to high the last 30 minutes. Stir in flour mixture. Cook for 30 minutes to thicken.

Makes 8 servings.

Submitted by: Karen LaValley