Prep 1 hr
Cook 2 hrs
From a cooking class I did at a local community college. Can be done in the slow cooker.
- 1⁄2 cup all-purpose flour
- 1⁄2 cup olive oil
- 1 large yellow onion, medium dice
- 1 shallot, minced
- 3 lbs pork loin, cut into 2-inch cubes
- 1 1⁄2 cups dry white wine
- 4 cups chicken stock
- 3 carrots, peeled and large dice
- 3 stalks celery, cut large dice
- 2 parsnips, peeled and cut large dice
- 1 fennel bulb, with fronds large dice
- 1 lb fingerling potato, cut medium dice
- 8 sprigs fresh thyme
- 3 bay leaves
- Preheat oven to 350 degrees F.
- put the flour in a large bowl and season generously with salt and pepper.
- Add the pork in 4 batches, tossing to coat thoroughly.
- In a large covered casserole, heat 2 T. oil until simmering.
- Add onion, shallot and garlic and saute until translucent.
- Remove and set aside on a plate.
- Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
- Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
- Reduce the heat if the casserole bottom darkens too much.
- Return all pork to the casserole.
- Add the wine and bring to a boil.
- Add the stock and return to a boil.
- Season with salt and pepper.
- Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
- Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
- Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
- Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
- Remove thyme sprigs and bay leaves, season with salt and pepper.
- Serve and enjoy!
- **Can be made in slowcooker!