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Classic Hearty Root Vegetable Pork Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Dutch oven
  • Cutting board
  • Chef's knife

Ingredients
  

  • 1.5 pounds boneless pork cubes
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 2 parsnips, sliced
  • 3 medium potatoes, cubed
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Pat the pork cubes dry and toss them with the flour, salt, and pepper until lightly coated.
  • Heat the olive oil in a large Dutch oven over medium heat. Add the pork in a single layer and brown on all sides, about 6 minutes total. Remove the pork to a plate.
  • Add the onion to the same pot and cook for 3 minutes until it softens. Stir in the garlic and cook 30 seconds more.
  • Return the pork to the pot along with the carrots, parsnips, potatoes, thyme, and bay leaves. Pour in the beef broth and stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes until the pork and vegetables are tender.
  • Remove the bay leaves, taste and adjust salt if needed, then sprinkle with fresh parsley before serving.

Notes

Browning the floured pork first creates a light gravy base in the pot, so skip this step only if you are short on time. If the stew thickens too much while simmering, add a splash of extra broth. Leftovers reheat well the next day and taste even better once the flavors have settled.
Course: Soup
Cuisine: American
Equipment: Large Dutch oven, Cutting board, Chef's knife