Pork Stew
"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
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[1]⁄(2) cup all-purpose flour
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1 tsp. kosher salt
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1 tsp. black pepper
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1 tsp. dried thyme
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2 lb. pork stew meat or shoulder, trimmed, cut into 2-inch cubes
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2 Tbsp. olive oil, divided
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2 cups chopped onion
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[1]⁄(2) cup chopped carrot
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[1]⁄(2) cup chopped celery
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1 tsp. chopped garlic
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1 bay leaf
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[1]⁄(2) cup dry white wine
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4 cups low-sodium chicken or beef broth
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1[1]⁄(2) cups peeled and cubed sweet potatoes
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1[1]⁄(2) cups peeled and cubed russet potatoes
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1 cup diced turnips
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1 cup diced parsnips
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2 Tbsp. unsalted butter, softened
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2 Tbsp. all-purpose flour
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Salt and black pepper to taste
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