Long Lost Pork Stew
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Yields:
-
10 cups
- Serves:
- 10
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
- Combine 1/2 cup flour and seasonings in a ziploc bag, add pork, and toss to coat.
- Brown in olive oil 7-9 minutes over med-high heat, in batches. Remove pork, reduce heat to med.
- Add onion, carrot, celery, garlic, and bay leaf; sweat for 5 minutes.
- Deglaze with wine, simmer until reduced, then add broth and pork.
- Bring to a boil, then simmer over low, covered, for 30 minutes.
- Stir in potatos, turnips, and parsnips; cover and cook 30 more minutes.
- Combine butter and remaining flour, add to stew, simmer 5 minutes to thicken.
- Remove the bay leaf, season with salt & pepper.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I discovered that I love to cook a few years ago when I went to be a nanny in Switzerland. I had no idea when I signed on that a huge part of the job was all the cooking and shopping for a family of 5! Intimidating, at first, considering my level of cooking was very typical of my single college-student lifestyle... My Swiss family was a terrific, supportive resource though, taught me that the secret to tasty cooking is Dijon, cream, butter, more butter, and good cheese! Who wouldn't have gotten hooked??