Long Lost Pork Stew

One of my favorite recipes - posting for safe-keeping as I've just (finally) found it buried in the collection.

• Ready In: 2 hrs 30 mins
• Serves: 10
• Yields: 10 cups

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.