By Peg Kirkpatrick
600 grams carrots (1 1/2 pounds), peeled and sliced into rounds
450 grams potatoes (1 pound), peeled and cut into chunks
1 very large onion, chopped
60 milliliters olive oil (4.5 tablespoons)
875 grams boneless pork top loin (1 3/4 pounds), cut into 2" cubes
1 1/2 tablespoons flour (12 grams)
1 teaspoon salt
½ teaspoon pepper
7 ounces prunes (200 grams), pitted
1/2 bottle dry white wine
1/4 to 1/2 cup vegetable broth (80 milliliters)
3/4 teaspoon saffron
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
Heat a Dutch oven over medium high heat and add half the oil. Sauté the onions until golden. Remove onions to a plate. Add remaining oil to dutch oven. Add pork chunks (in batches if necessary) and brown on all sides.
Return onions to pot. Add flour, salt and pepper to pot, stir. Add all the remaining ingredients. If all the vegetables aren’t covered add a little more broth to cover.
Simmer over medium low heat for 45 minutes. If liquid is thin, remove about 1/2 cup of the liquid from the pan, transfer to a small skillet, add a bit of cornstarch or flour and whisk, cook until thickened and add back to the stew. Taste, adjust seasoning and serve with bread or a salad.