Solids

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3 pounds boneless pork shoulder, fat trimmed and cut into - 1½ inch pieces

2 tablespoons cooking oil

1 medium yellow onion, diced

4 medium carrots, peeled, halved and cut into half inch thick pieces

4 cloves garlic, chopped

4 Yukon gold potatoes, (about 2 pounds), diced

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Seasonings

2 tablespoons tomato paste

2 bay leaves

½ teaspoon ground thyme

½ teaspoon paprika

½ teaspoon Italian seasoning

¼ teaspoon chili flakes

6 cups chicken stock

salt and black pepper to taste

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notes

If you use a full sodium (powdered) chicken stock, only salt season to taste at the end of cooking! It might be too salty otherwise.

cut your potatoes while you're cutting the rest of the veg, store submerged in a bowl of cold water until needed. Drain water and add to stew. This prevents them for oxidizing.

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Rue

2 tablespoons all purpose flour

2 tablespoons softened unsalted butter

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1. In a large pot, add oil and heat to med-high. Working in batches add the pork to the pot, season with salt, and sear until browned. Transfer the pork to a plate and reduce heat to a medium. De-glaze the pot with a few tablespoons of water if needed.

2. Add the onion, garlic, carrots and tomato paste. Cook, stirring often, until the onion is translucent, about 5 minutes. Stir in the thyme, paprika, chili flakes, and Italian seasoning.

3. Return the pork to the pot along with the chicken stock, add the bay leaves. Bring to a boil over high heat, then reduce to a simmer. Cover and cook, stirring occasionally, until the meat is very tender, about 1½ hours.

4. Uncover and stir in the potatoes. Cover and cook, stirring occasionally, until the potatoes are fork tender, about 30 minutes more. Remove and discard the bay leaves. Taste and season with salt and pepper.

5. In a small bowl, whisk together the flour and butter to form a paste, then stir it into the stew and simmer for 5 minutes until the stew is thickened.