2poundsboneless pork shoulder or pork buttdiced into (1.5-2) inch chunks
salt and pepper to taste
2cupsyukon potatoes peeled and diced
2large carrotscut into 1-inch chunks
2large ribs celeryroughly chopped
15ouncescanned diced tomatoesundrained
1cupfrozen green beans
2tablespoonsfreshly minced parsley cup
1-2tablespoons cornstarchplus an equal amount of water or broth
Cut pork into 1-inch chunks (or a little larger).
Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.
The starch from the potatoes will help to thicken the stew, but if you want it thicker, use the slurry.
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Pork Stew freezes exceptionally well. Store in freezer containers, leaving about an inch of space at the top for expansion. Freeze for up to 4 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.