Hearty Pork Stew with White Beans

Sear the Pork: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the pork chunks with salt and pepper, and brown them in batches until they’re seared on all sides. Remove and set aside.

Cook the Vegetables: In the same pot, add the chopped onion and carrots. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Simmer the Stew: Return the browned pork to the pot. Add the thyme, bay leaf, broth, and white wine (if using). Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, until the pork is tender and the flavors have melded together.

Add the Beans: Stir in the white beans and simmer for an additional 15-20 minutes, allowing the beans to heat through and absorb the flavors.

Finish and Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Remove the bay leaf. Serve the stew hot, garnished with freshly chopped parsley, if desired.

Serving and Storage Tips: