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“From the Cuisine At Home email for 10/12”
READY IN:
2hrs
SERVES:
5
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  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 tablespoons 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.
  2. Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes.
  3. 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.
  4. Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
  5. Combine butter and 2 tablespoons 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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