French Style Pork Stew With Root Vegetables - cooking recipe

Ingredients

1/2 cup all-purpose flour
salt
pepper
1/2 cup olive oil
1 large yellow onion, medium dice
1 shallot, minced
3 lbs pork loin, cut into 2-inch cubes
1 1/2 cups dry white wine
4 cups chicken stock
3 carrots, peeled and large dice
3 stalks celery, cut large dice
2 parsnips, peeled and cut large dice
1 fennel bulb, with fronds large dice
1 lb fingerling potato, cut medium dice
8 sprigs fresh thyme
3 bay leaves

Preparation

Preheat oven to 350 degrees F.
put the flour in a large bowl and season generously with salt and pepper.
Add the pork in 4 batches, tossing to coat thoroughly.
In a large covered casserole, heat 2 T. oil until simmering.
Add onion, shallot and garlic and saute until translucent.
Remove and set aside on a plate.
Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
Reduce the heat if the casserole bottom darkens too much.
Return all pork to the casserole.
Add the wine and bring to a boil.
Add the stock and return to a boil.
Season with salt and pepper.
Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
Remove thyme sprigs and bay leaves, season with salt and pepper.
Serve and enjoy!
**Can be made in slowcooker!