3 tbsp. oil
2 lbs. boneless pork shoulder, cut into 1 1/2 inch cubes
1 c. chopped onion
1 clove garlic, crushed
3 tbsp. water
3 tbsp. flour
1 can (10 0z.) condensed chicken broth
1 1/4 c. dry white wine
1 bay leaf
1/2 tsp. rosemary leaves
1/4 tsp. thyme leaves
1/2 tsp. salt
1/4 tsp. black pepper
2 c. carrots, cut in 1/4 inch slices
2 tbsp. butter
1 lb. fresh mushrooms, sliced

1. In a large, heavy sauce pot or skillet, heat oil. Brown half of the pork at a time; remove and set aside. Add remaining pork and brown.

2. Add onions and garlic to drippings in sauce pot; saute until golden. Add flour an water mixture; cook and stir for 1 minute. Stir in chicken broth, 1 cup of the wine, bay leaf, rosemary, thyme, salt and black pepper. Cook and stir until mixture boils and thickens.

3. Stir in browned pork. Simmer, covered, for 1 hour, stirring once. Stir in carrots. Simmer, covered, for 30 minutes longer, adding water, if needed.

4. Meanwhile, in a large skillet, melt butter. Add mushrooms, saute until golden. Add to sauce pot with remaining 1/4 cup wine; stir gently. Simmer, covered, 3 minutes longer. Sprinkle with a little chopped parsley, if desired.