Pork and Celery Stew

This recipe comes compliments of Wendy Banks from Wendy’s Country Market in Lyndhurst, Ontario.   This is a hearty cold weather stew that combines lots of root vegetables and local pork for a satisfying belly-filling dish.

Pork Stew

Pork and Celery Stew
Cook time
Total time
Recipe type: Stew - Main Course
Serves: 6 servings
  • ½ cup Kricklewood Farm Sunflower Oil.
  • 41/2 lbs of boneless pork shoulder, cut into large chunks.
  • 2 onions sliced.
  • 4 cups water.
  • 4 carrots, cut into large pieces.
  • 3 lb lb celery root cut into slices.
  • 3 medium potatoes, peeled and cut into chunks.
  • 1 tsp sea salt.
  • 1 tsp pepper.
  • 2 tsp thyme.
  • 1 tbsp flour.
  • juice from 2 lemons.
  1. Heat the sunflower oil to medium - high in a large pot, add meat and brown on all sides.
  2. Add onion and cook till soft.
  3. Add water, carrots, thyme, salt and pepper and bring to a boil, reduce heat to medium and boil for 45 minutes.
  4. Add celery root and cook for 10 minutes then add potato, cook for 30 minutes.
  5. Turn off Heat.
  6. In a small bowl combine lemon juice and flour and stir till flour dissolves.
  7. Add ½ cup liquid from pot , stir to mix well, add back to pot and mix well. .
  8. Cover the pot and heat back up, then serve.