French Style Pork Stew With Root Vegetables

• 1/2 cup all-purpose flour
• salt
• pepper
• 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

1. Preheat oven to 350 degrees F.
2. put the flour in a large bowl and season generously with salt and pepper.
3. Add the pork in 4 batches, tossing to coat thoroughly.
4. In a large covered casserole, heat 2 T. oil until simmering.
5. Add onion, shallot and garlic and saute until translucent.
6. Remove and set aside on a plate.
7. Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
8. Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
9. Reduce the heat if the casserole bottom darkens too much.
10. Return all pork to the casserole.
11. Add the wine and bring to a boil.
12. Add the stock and return to a boil.
13. Season with salt and pepper.
14. Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
15. Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
16. Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
17. Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
18. Remove thyme sprigs and bay leaves, season with salt and pepper.
19. Serve and enjoy!
20. **Can be made in slowcooker!

allpurpose, salt, pepper, olive oil, yellow onion, shallot, pork loin, white wine, chicken stock, carrots, stalks celery, parsnips, fennel bulb, fingerling potato, thyme, bay leaves

Taken from www.food.com/recipe/french-style-pork-stew-with-root-vegetables-281170 (may not work)