Pork Stew

Method

1. Cut the pork shoulder into slices, then into bite-sized pieces.
2. In a heavy-bottomed pot, heat oil and butter. Add the meat, season with salt and pepper, and brown over medium-high heat for 7-8 minutes.
3. Add the flour and stir for one minute. Deglaze with white wine.
4. Remove the meat from the pot and set aside.
5. Add the chopped celery, carrot, and onion. Cook for 5 minutes.
6. Pour in some broth and scrape the bottom of the pot to deglaze.
7. Return the meat to the pot.
8. Cover with broth until just covered. Add the aromatic bouquet and rosemary. Lower the heat, cover with a lid, and cook for 1 hour on low heat.
9. After one hour, remove the aromatic bouquet. Add diced potatoes and tomato concentrate. Stir. Cook for another 40 minutes on low heat, until the potatoes are tender and the meat is soft.
10. Serve with fresh aromatic herbs.