DESCRIPTION
Try this Traditional Pork Stew with root vegetables for a hearty and comforting meal that the whole family will love.
Ingredients
Scale
- 1/2 cup all-purpose flour
- 3 tsp. salt
- 1 Tbsp. granulated garlic
- 1 (2.5 lb.) boneless pork shoulder (pork butt), cut into 1-inch pieces
- 3 Tbsp. olive oil
- 8 sprigs fresh thyme
- 3 celery stalks, finely diced
- 1 large onion, peeled, diced
- 2 large sweet potatoes, peeled, diced
- 2 large russet potatoes, peeled, diced
- 3 large parsnips, peeled, cut into 1-inch pieces
- 6 cups chicken or vegetable stock
Instructions
- Preheat oven to 275°F.
- To a large bowl (or use a gallon-sized ziptop bag) add flour, salt, and garlic. Mix. Add pork cubes and toss to coat. Set aside.
- In a large Dutch oven or heavy bottom pot heat oil over medium-high heat until shimmering.Â
- Add pork, shaking off excess flour into bowl before adding to pot (do not discard flour). Add thyme sprigs. Stir occasionally until all sides of pork are browned, about 5 minutes.
- Add celery and onions, stir to distribute. Cook, stirring occasionally, 5 minutes.
- Add remaining flour, stir to distribute it evenly.
- Add sweet potatoes, russet potatoes, parsnips, and chicken stock. Stir to incorporate.
- Cover pot and bring to a boil. Stir to make sure nothing is stuck to the bottom of the pot. Transfer covered pot to oven. Let bake 2 hours.
- Remove pot from oven. Serve immediately.
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