Cuisine At Home Pork Stew - cooking recipe

Ingredients

COMBINE
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
ADD
2 cups onions, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1 teaspoon garlic, chopped
1 bay leaf
DEGLAZE
1/2 cup dry white wine
4 cups low-sodium chicken or 4 cups beef broth
STIR IN
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

Preparation

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.