Lunch / Dinner
Winter Pork Stew
Move over, beef — pork shoulder is full of flavor and makes a terrific stew in its own right. This unique one-pot wonder gets a hint of sweetness from parsnips and sweet potatoes, while turnips and potatoes add a hearty, earthy dimension. This is definitely the stew to turn to when winter winds start to howl.
Often called pork butt, the shoulder is a perfect cut for braises and stews — these moist-heat cooking methods help break down tough fibers and connective tissues. To prevent an oily stew, trim off any visible pieces of fat before browning.
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 Tbsp. oil in a Dutch oven or large pot over medium-high heat, 7–9 minutes; transfer to a plate. Brown remaining pork in remaining 1 Tbsp. oil and remove; reduce heat to medium.
Add onions, carrot, celery, garlic, and bay leaf to pot; sweat 5 minutes.
Deglaze pot with wine, simmer until nearly evaporated, then stir in broth and pork. Bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes.
Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more.
Combine butter and 2 Tbsp. flour and add to the stew; simmer 5 minutes to thicken. Discard bay leaf and season stew with salt and pepper.
For the best color, brown the meat in batches. A crowded pot will cause the meat to steam.
To avoid overcooking the root vegetables, add them after the meat simmers for 30 minutes.
Finish the stew with the butter-flour mixture. The flour will help thicken the sauce.
% Daily Value*
Total Fat 11g 16%
Sodium 328mg 13%
Carbs 22g 7%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.