Pork Stew

Ingredients

• 2 1/2 pounds pork shoulder, (trimmed of visible fat, cut into 1 inch cubes)
• 1/2 cup all-purpose flour
• salt
• black pepper
• 2-4 tablespoons vegetable oil
• 4 slices bacon, (chopped)
• 1 large onion, (diced)
• 1 tablespoon garlic, (minced)
• 2 cups carrots, (cut into 1/2 inch pieces)
• 1 cup celery, (chopped)
• 1/2 cup white wine
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves
• 2 bay leaves
• 1/2 cup pitted prunes, (chopped)
• 2 russet potatoes, (peeled and cubed)
• 1 cup parsnips, (peeled and diced)
• 2-3 tablespoons parsley, (chopped)

Instructions

1. 1

   In a mixing bowl, toss the pork (2 1/2 pounds) with the flour (1/2 cup), 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.

2. 2

   Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.

3. 3

   Cook the bacon (4 slices) in the same pot, stirring frequently until crispy. Transfer to bowl with pork.

4. 4

   Reduce heat to medium and saute onion (1), garlic (1 tablespoon), carrots (2 cups), and celery (1 cup), in bacon drippings, stirring occasionally, until soft.

5. 5

   Add wine (1/2 cup) to the pot, and continue to simmer, scraping up brown bits on the bottom of the pot until the liquid is almost evaporated.

6. 6

   Add beef broth (4 cups), tomato paste (2 tablespoons), browned pork, bacon, thyme (1 teaspoon), rosemary (1/2 teaspoon), bay leaves (2), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.

7. 7

   Stir in prunes (1/2 cup), potatoes (2), and parsnips (1 cup) then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley (2-3 tablespoons) and serve.