Rooted in Warmth: Mel's Hearty Pork Stew

Mel’s Winter Pork Stew
(recipe is adapted from Cuisine at Home)

1/2 C all purpose flour
1tsp each kosher salt, pepper and fresh thyme 
2 lb pork shoulder, trimmed & cut into cubes 
2 T olive oil, divided

2 C onion, chopped
½ C carrot, chopped
½ C celery chopped
1 tsp garlic chopped
1 bay leaf
½ C dry white wine
4 C broth

Stir in:
1 ½ C sweet potatoes, peeled and cubed
1 ½ C Alaska potatoes, peeled and cube
1 C turnips, diced
1 C parsnips, diced
2 T unsalted butter, softened
2 T all purpose flour

Combine ½ C flour and seasonings in a resealable plastic bag. Add pork, toss to coat then shake off excess. Brown half the meat in 1 T oil in a Dutch oven or large pot over medium-high heat, 7-9 minutes; transfer to a plate. Brown remaining pork and remove. Reduce heat to medium.

Add onion, carrot, celery, garlic, and bay leaf to the pot: sweat for 5 minutes. Remove from pot and set aside. Deglaze pan with wine, simmer until nearly evaporated, then stir in broth and reserved pork. Bring to a boil, reduced heat to low and simmer, covered 30 minutes.

Return potatoes, turnips and parsnips to pot and stir in, cover and cook 30 more minutes. Combine softened butter and 2 T flour, add to the stew and simmer 5 minutes to thicken. Remove bay leaf. Season with salt and pepper. Serve up a steaming bowl and enjoy!

Warm up with a hearty homemade soup, and don’t forget to explore our collection of cookware, tools, and essentials to make every meal even more comforting.

Plus, next week is the last of the South Anchorage Farmers' Market at the Dimond Center Mall on Wednesday from 10am to 4pm in the south parking lot. Grab your veggies, then run upstairs to Habitat Housewares for all your Cutlery and Cookware needs.