Cuisine at Home Pork Stew |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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From the Cuisine At Home email for 10/12 Ingredients:
1/2 cup all-purpose flour |
1 teaspoon kosher salt |
1 teaspoon black pepper |
1 teaspoon dried thyme |
2 lbs pork stew meat, trimmed, cut into 2-inch cubes (shoulder) |
2 tablespoons olive oil, divided |
2 cups onions, chopped |
1/2 cup carrot, chopped |
1/2 cup celery, chopped |
1 teaspoon garlic, chopped |
1 bay leaf |
1/2 cup dry white wine |
4 cups low-sodium chicken or 4 cups beef broth |
1 1/2 cups sweet potatoes, peeled and cubed |
1 1/2 cups russet potatoes, peeled and cubed |
1 cup turnip, diced |
1 cup parsnip, diced |
2 tablespoons unsalted butter, softened |
2 tablespoons all-purpose flour |
salt and black pepper |
Directions:
1. 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.
2. Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
3. 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.
4. Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
5. 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.
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