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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1/2	cup		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper				-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
yellow onion	1			-	-	-	-
shallot	1		minced	115.2	26.88	4.0	0.16
pork loin	3	lb	cut	2692.8061	0.0	268.4646	171.0884
white wine	1 1/2	1/2		-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
carrot	3		peeled	157.44	36.7872	3.5712	0.9216
celery	3	stalks	cut	30.72	5.7024	1.3248	0.3264
parsnip	2		peeled cut	199.5	47.8534	3.1919999999999997	0.7979999999999999
fennel bulb	1			-	-	-	-
fingerling potato	1		cut	403.4676	0.0	89.7602	2.2667
thyme	8	sprigs		-	-	-	-
bay leaf	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.