Directions:
- 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.
- Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
- 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.
- Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.91 Kcal (2214 kJ) | ||
| Calories from fat | 187.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.84g | 32% | |
|---|---|---|---|
| Cholesterol | 109.95mg | 37% | |
| Sodium | 576.25mg | 24% | |
| Potassium | 870.8mg | 19% | |
| Total Carbs | 43.09g | 14% | |
| Sugars | 6.94g | 28% | |
| Dietary Fiber | 5.84g | 23% | |
| Protein | 36.96g | 74% | |
| Vitamin C | 20.1mg | 33% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 216.2mg | 1201% | |
| Calcium | 98.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 93.83 Kcal (393 kJ) | ||
| Calories from fat | 33.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 32% | |
|---|---|---|---|
| Cholesterol | 19.5mg | 37% | |
| Sodium | 102.23mg | 24% | |
| Potassium | 154.48mg | 19% | |
| Total Carbs | 7.64g | 14% | |
| Sugars | 1.23g | 28% | |
| Dietary Fiber | 1.04g | 23% | |
| Protein | 6.56g | 74% | |
| Vitamin C | 3.6mg | 33% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 38.4mg | 1201% | |
| Calcium | 17.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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