Long Lost Pork Stew

• 12 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
• 12 cup carrot, chopped
• 12 cup celery, chopped
• 1 teaspoon garlic, chopped
• 1 bay leaf
• 12 cup dry white wine
• 4 cups chicken or 4 cups beef broth
• 1 12 cups sweet potatoes, peeld and cubed
• 1 12 cups russet potatoes, peeled and cubed
• 1 cup turnip, diced
• 1 cup parsnip, diced
• 1 tablespoon butter, softened
• 2 tablespoons flour

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.
3. Remove pork, reduce heat to med.
4. Add onion, carrot, celery, garlic, and bay leaf; sweat for 5 minutes.
5. Deglaze with wine, simmer until reduced, then add broth and pork.
6. Bring to a boil, then simmer over low, covered, for 30 minutes.
7. Stir in potatos, turnips, and parsnips; cover and cook 30 more minutes.
8. Combine butter and remaining flour, add to stew, simmer 5 minutes to thicken.
9. Remove the bay leaf, season with salt & pepper.

flour, salt, pepper, thyme, pork stew meat, olive oil, onions, carrot, celery, garlic, bay leaf, white wine, chicken, sweet potatoes, russet potatoes, butter, flour

Taken from www.food.com/recipe/long-lost-pork-stew-390022 (may not work)