Ingredients

• 2 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

• 3 tablespoons all-purpose flour

• 2 teaspoons kosher salt, divided

• 1 teaspoon ground pepper

• 3 tablespoons extra-virgin olive oil

• 1 medium sweet onion, chopped

• 4 large cloves garlic, finely chopped

• 1 tablespoon finely chopped packed fresh mixed herbs (such as sage, thyme and/or rosemary)

• 1 tablespoon tomato paste

• ¾ cup dry white wine

• 4 cups unsalted chicken stock

• 2 bay leaves

• 1 pound baby red potatoes, quartered (or halved if very small)

• 1 pound medium carrots, peeled and sliced (3/4-inch)

• 12 ounces parsnips, peeled and sliced (3/4-inch)

• 1 (8 ounce) package cremini mushrooms, washed, trimmed and quartered (or halved if small)

• 1 tablespoon cornstarch

• 1 cup frozen peas

• 1 tablespoon balsamic vinegar

• Chopped fresh parsley for garnish