3 tbsp. butter
2 tbsp. olive oil
3 lb. lean pork shoulder, cut into 1 inch cubes
Salt
Pepper
2 tbsp. flour
2 c. dry white wine or 2 c. chicken broth
1 bay leaf
Pinch of thyme
1 garlic clove, minced
6 sm. carrots, cut in 3/4 inch pieces
12 sm. white onions
2 med. turnips, scraped, cut in 1 inch cubes
1 pkg. frozen lima beans or green beans, defrosted, but not cooked

In fireproof casserole dish, heat the butter and oil. Sprinkle the pork with salt and pepper to taste, and brown evenly. Pour off any remaining fat in the pot.

Sprinkle the pork with the flour and stir well to coat. Stir in 2 cups of wine or broth, scraping the bottom of the pot. Add 2 cups broth, bay leaf, thyme and garlic. Cover the pot. Bring to a boil on top of the stove, and then put into a preheated 350 degree oven for 45 minutes. Add the carrots, onions and turnips and cook 20 minutes. Add the beans and cook 15 minutes more, or until meat and vegetables are fork tender.