Heat the oil in a Dutch oven over medium-high heat. Add pork, and cook 6 minutes or until browned, stirring occasionally. Remove pork from pan, and wipe pan with a paper towel, leaving browned bits on bottom of pan. Add onion, celery, and water; cook 3 minutes, scraping pan to loosen browned bits. Return pork to pan. Add tomato paste and the next 6 ingredients (tomato paste through bay leaves), and bring stew to a boil. Cover, reduce heat, and simmer 1 hour.
Stir in parsnip and apricots; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until pork is tender. Discard bay leaves; sprinkle with parsley.
This stew is too delicious for only 3 stars, even though it's not "fancy". I've made it several times and it is a wonderful combination of flavors and colors. While I love the spicy flavor of the parsnips, I sometimes substitute cubed, peeled sweet potato for some of the parsnips. I buy the big bags of dried apricots at Costco, so I always have enough on hand without spending too much.
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