Prep 30 mins
Cook 1 hr 30 mins
From the Cuisine At Home email for 10/12
- 1⁄2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 lbs pork stew meat, trimmed, cut into 2-inch cubes (shoulder)
- 2 tablespoons olive oil, divided
- 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 low-sodium chicken or 4 cups beef broth
- 1 1⁄2 cups sweet potatoes, peeled and cubed
- 1 1⁄2 cups russet potatoes, peeled and cubed
- 1 cup turnip, diced
- 1 cup parsnip, diced
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- salt and black pepper
- Combine ½ cup flour, salt, pepper, and thyme in a resealable plastic bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 tablespoons oil in a Dutch oven or large pot over medium-high heat, 7–9 minutes; transfer to a plate. Brown remaining pork in remaining oil and remove; reduce heat to medium.
- Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
- Deglaze pot with wine, simmer until nearly evaporated, then stir in broth and reserved pork. Bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes.
- Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
- Combine butter and 2 tablespoons flour and add to the stew; simmer 5 minutes to thicken. Remove bay leaf and season stew with salt and pepper.