I think I'll try this next time. I'm making another white wine pork stew tonight, pieced together from a few recipes I found online. Basically, I browned up the stew meat and set it aside. Then took 2T butter and sauteed a small onion, two chopped celery stalks, and about a clove of chopped garlic, and set aside. Put in about a 1/2 cup of white wine, a cup of chicken broth, and a can of diced tomatoes, and scrapped off the brown bits. Then I mixed another 1/2 cup of chicken broth with about 2T of flour, added it to the liquid; added all the rest of the cooked foods plus a few small potatoes, two cut-up carrots and the last of the parsnips from last summer's garden. Sprinkled in some Herbs de Provence and added a bay leaf, brought it all to a boil; covered it and brought it down to a simmer. It's still cooking and smells divine! I'll simmer it for an hour and see what it tastes like, might go an hour and a half. But I'm hungry, so it might get short-changed.