Pork Stew With Parsnips And Apricots

• 1 tablespoon olive oil
• 1 1/2 pounds boneless pork loin, cut into 1/2-inch pieces
• 1 1/2 cups chopped onion
• 1 cup thinly sliced celery
• 2 tablespoons water
• 1/4 cup tomato paste
• 2 teaspoons dried rubbed sage
• 1 teaspoon dried thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon coarsely ground black pepper
• 3 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 bay leaves
• 4 cups (1/2-inch-thick) slices peeled parsnip
• 3/4 cup dried apricots, finely chopped
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat the oil in a Dutch oven over medium-high heat. Add pork, and cook 6 minutes or until browned, stirring occasionally. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits. Return pork to pan. Add tomato paste and the next 6 ingredients (tomato paste through bay leaves), and bring stew to a boil. Cover, reduce heat, and simmer 1 hour.
2. Stir in parsnip and apricots; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until pork is tender. Discard bay leaves; sprinkle with parsley.

olive oil, pork loin, onion, celery, water, tomato paste, sage, thyme, kosher salt, ground black pepper, chicken broth, bay leaves, dried apricots, flatleaf

Taken from www.myrecipes.com/recipe/pork-stew-with-parsnips-apricots (may not work)