Pork Stew
By AzWench
Pork shoulder is the perfect cut for braises and stews — but to prevent an oily stew, be sure to trim off any visible pieces of fat before browning.
Ingredients
- COMBINE:
- 1/2 cup all-purpose flour
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 2 lb. pork stew meat or shoulder, trimmed, cut into 2-inch cubes
- 2 Tbsp. olive oil, divided
- ADD:
- 2 cups chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 tsp. chopped garlic
- 1 bay leaf
- DEGLAZE:
- 1/2 cup dry white wine
- 4 cups low-sodium chicken or beef broth
- STIR IN:
- 1 1/2 cups peeled and cubed sweet potatoes
- 1 1/2 cups peeled and cubed russet potatoes
- 1 cup diced turnips
- 1 cup diced parsnips
- 2 Tbsp. unsalted butter, softened
- 2 Tbsp. all-purpose flour
- Salt and black pepper to taste
Details
Servings 10
Preparation
Step 1
Combine ½ 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 Tbsp. 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 Tbsp. 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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