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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 4 |
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One of my favorite recipes - posting for safe-keeping as I've just (finally) found it buried in the collection. Ingredients:
1/2 cup flour |
1 teaspoon salt |
1 teaspoon pepper |
1 teaspoon dried thyme |
2 lbs pork stew meat or 2 lbs pork shoulder, trimmed, cut into 2-inch cubes |
2 tablespoons olive oil |
2 cups onions, chopped |
1/2 cup carrot, chopped |
1/2 cup celery, chopped |
1 teaspoon garlic, chopped |
1 bay leaf |
1/2 cup dry white wine |
4 cups chicken or 4 cups beef broth |
1 1/2 cups sweet potatoes, peeld and cubed |
1 1/2 cups russet potatoes, peeled and cubed |
1 cup turnip, diced |
1 cup parsnip, diced |
1 tablespoon butter, softened |
2 tablespoons flour |
Directions:
1. Combine 1/2 cup flour and seasonings in a ziploc bag, add pork, and toss to coat.
2. Brown in olive oil 7-9 minutes over med-high heat, in batches. Remove pork, reduce heat to med.
3. Add onion, carrot, celery, garlic, and bay leaf; sweat for 5 minutes.
4. Deglaze with wine, simmer until reduced, then add broth and pork.
5. Bring to a boil, then simmer over low, covered, for 30 minutes.
6. Stir in potatos, turnips, and parsnips; cover and cook 30 more minutes.
7. Combine butter and remaining flour, add to stew, simmer 5 minutes to thicken.
8. Remove the bay leaf, season with salt & pepper.
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