Carbonne

• 2 tablespoons butter
• 1 garlic clove, chopped
• 2 lbs boneless pork shoulder, cut into 1 inch pieces
• 1 large onion, diced
• 14 cup flour
• salt & freshly ground black pepper
• 12 teaspoon dried sage
• 12 teaspoon dried rosemary
• 12 teaspoon ground cumin
• 12 teaspoon dried tarragon
• 2 bay leaves
• 2 quarts red wine
• 1 cup water
• 10 ounces bacon, chopped small
• boiled potato, for serving
• crouton, for serving

1. In large saucepan on medium high heat, melt butter.
2. Add garlic and pork and brown on all sides.
3. Add onion and cook until softened.
4. Sprinkle the flour over and stir to cook for about 1 minute.
5. Add salt, pepper, sage, rosemary, cumin, tarragon and bay leaves.
6. Cover with wine and water.
7. Simmer on low for 20 minutes.
8. In skillet saute bacon til fat is rendered and bacon is golden.
9. Drain bacon on paper towel lined plate.
10. After pork has cooked 30 minutes, add bacon.
11. Simmer 30 minutes more.
12. Serve with boiled potatoes and croutons.

butter, garlic, pork shoulder, onion, flour, salt, sage, rosemary, ground cumin, tarragon, bay leaves, red wine, water, bacon, potato

Taken from www.food.com/recipe/carbonne-135605 (may not work)