Cuisine At Home Pork Stew

• 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

1. Combine 1/2 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.
2. Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
3. 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.
4. Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
5. 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.

combine, allpurpose, kosher salt, black pepper, thyme, pork stew meat, olive oil, onions, carrot, celery, garlic, bay leaf, white wine, lowsodium chicken, sweet potatoes, russet potatoes, unsalted butter, flour, salt

Taken from www.food.com/recipe/cuisine-at-home-pork-stew-488506 (may not work)