And here it is:
Winter Pork Stew
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon dried thyme
2 pounds pork shoulder -- 2" cubes
2 tablespoons olive oil
2 cups onion -- 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 chicken broth -- or beef
1 1/2 cups sweet potatoes -- peeled and cubed
1 1/2 cups potato -- peeled and cubed
1 cup turnip -- diced
1 cup parsnip -- diced
2 tablespoons unsalted butter -- softened
2 tablespoons all-purpose flour
Combine 1/2 cup flour and seasonings in a resealable bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 T. oil n a dutch oven or large pot over medium-high heat, 7-9 minutes; transfer to a plate. Brown remaining pork and remove; reduce to medium.
Add onion, carrot, celery, garlic, and bay leaf to pot; sweat for 5 minutes. Deglaze with wine, simmmer until nearly evaporated, then stir in broth and reserved pork. Bring to a boil, reduce heat to low, and simmer, covered, 30 minutes.
Stir in both potatoes, turnips, and parsnips; cover and cook 30 more minutes. Combine butter and 2 T. flour, add to the stew, and simmer 5 minutes to thicken. Remove bay leaf; season with salt and pepper.
Source:
"Cuisine at Home Soups, Stews and Chilies; page 55"
Winter Pork Stew
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon dried thyme
2 pounds pork shoulder -- 2" cubes
2 tablespoons olive oil
2 cups onion -- 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 chicken broth -- or beef
1 1/2 cups sweet potatoes -- peeled and cubed
1 1/2 cups potato -- peeled and cubed
1 cup turnip -- diced
1 cup parsnip -- diced
2 tablespoons unsalted butter -- softened
2 tablespoons all-purpose flour
Combine 1/2 cup flour and seasonings in a resealable bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 T. oil n a dutch oven or large pot over medium-high heat, 7-9 minutes; transfer to a plate. Brown remaining pork and remove; reduce to medium.
Add onion, carrot, celery, garlic, and bay leaf to pot; sweat for 5 minutes. Deglaze with wine, simmmer until nearly evaporated, then stir in broth and reserved pork. Bring to a boil, reduce heat to low, and simmer, covered, 30 minutes.
Stir in both potatoes, turnips, and parsnips; cover and cook 30 more minutes. Combine butter and 2 T. flour, add to the stew, and simmer 5 minutes to thicken. Remove bay leaf; season with salt and pepper.
Source:
"Cuisine at Home Soups, Stews and Chilies; page 55"
Maryann
"Drink your tea slowly and reverently..."
"Drink your tea slowly and reverently..."