Name: Cuisine at Home Pork Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 10 cups, 5 serving(s)
Ingredients: 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

Recipe by Kerena

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From the Cuisine At Home email for 10/12

Ready In:: 2hrs
Serves:
Yields:
Units:

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ingredients

COMBINE
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
ADD
2 cups onions, chopped
¹⁄₂ cup carrot, chopped
¹⁄₂ cup celery, chopped
1 teaspoon garlic, chopped
1 bay leaf
DEGLAZE
¹⁄₂ cup dry white wine
4 cups low-sodium chicken or 4 cups beef broth
STIR IN
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

directions

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.

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