-
1
Preheat oven to 350 degrees F.
-
2
put the flour in a large bowl and season generously with salt and pepper.
-
3
Add the pork in 4 batches, tossing to coat thoroughly.
-
4
In a large covered casserole, heat 2 T. oil until simmering.
-
5
Add onion, shallot and garlic and saute until translucent.
-
6
Remove and set aside on a plate.
-
7
Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
-
8
Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
-
9
Reduce the heat if the casserole bottom darkens too much.
-
10
Return all pork to the casserole.
-
11
Add the wine and bring to a boil.
-
12
Add the stock and return to a boil.
-
13
Season with salt and pepper.
-
14
Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
-
15
Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
-
16
Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
-
17
Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
-
18
Remove thyme sprigs and bay leaves, season with salt and pepper.
-
19
Serve and enjoy!
-
20
**Can be made in slowcooker!
