Crock pot pork stew with parsnips (Paleo)

INGREDIENTS

• 1 ½ lbs stewing pork cubes;
• 5 carrots, cut into ¼-inch pieces;
• 2 onions, sliced;
• 2 celery stalks, cut into ¼-inch slices;
• 4 cups parsnips, peeled and cut into
   ¾-inch cubes;
• 4 cups chicken stock;
• 1 tsp dried sage;
• ¼ tsp dried oregano;
• ½ tsp paprika;
• 2 tbsp red wine;
• Cooking fat;
• Sea salt and freshly ground black pepper
   to taste;


PREPARATION

1 Heat a large skillet over a medium-high heat and
brown the pork cubes in some cooking fat for
about 3 minutes.

2 Lower the heat to medium, add 1 of the sliced
onions and cook until the onion starts to brown.

3 Pour in the red wine to deglaze the pan and
scrape off any browned bits on the bottom of
the skillet;

4 Place the browned pork and onion in your
crock pot along with the carrots, celery, parsnips, chicken stock, sage, oregano and paprika.
Season to taste with sea salt and freshly ground
black pepper.

5 Cook on Low for 6 to 8 hours, adding the remaining sliced onion 2 hours before the end.

6 Add one last tablespoon of cooking fat for richness and serve.