1/4 cup (50 mL) flour
1/4 tsp (1 mL) paprika
3/4 tsp (3 mL each) salt and freshly ground pepper, divided
2 lb (1 kg) pork or veal, cubed
1/4 cup (50 mL) olive oil, divided
2 cups (500 mL) sliced onions
2 cloves garlic, finely chopped
1 1/2 cups (375 mL) dry white wine
1 can (10 oz / 284 mL) beef broth
1 can (14 oz / 398 mL) diced tomatoes
2 cups (500 mL) small carrot sticks
1 cup (250 mL) sliced celery
1/4 tsp (1 mL) thyme, crumbled
2 bay leaves
2 long strips lemon peel
Gremolata (click for recipe)

Combine flour, paprika and 1/4 tsp (1 mL) each salt and pepper in a plastic bag. Add pork to flour mixture and toss to coat. Reserve any remaining flour mixture in bag. Heat 2 tbsp (25 mL) oil in a Dutch oven. Add pork in batches and brown on all sides. Remove pork from pan; keep warm. Heat remaining 2 tbsp (25 mL) oil in pan. Add onions and garlic and sauté 5 minutes. Stir in reserved flour mixture until blended. Gradually stir in wine. Add pork and remaining 1/2 tsp (2 mL) each salt and pepper. Stir in next 7 ingredients (broth through lemon peel). Bring to a boil. Reduce heat; cover and simmer, stirring occasionally until pork is tender and stew is thickened, about 1 hour. Remove bay leaves. Stew may be refrigerated for up to 24 hours. Reheat over medium heat, stirring occasionally. Sprinkle with Gremolata and serve. Serves 8.

Last updated on February 15, 2019