Pork Stew

This rustic pork stew is the epitome of comfort food! I love whipping up a pot on lazy weekends.

It’s loaded with tender, juicy pork and a medley of veggies to make your tastebuds sing.

Pork stew in tomato based soup with potatoes and carrots served in two bowls.

The key is to take your time browning the pork to develop that rich, deep flavor. Trust me, it’s worth the extra effort! 

Serve it with crusty bread to soak up every last drop of the delicious broth. Who’s ready to dig in?

Why You’ll Love This Pork Stew

Rich, Savory Taste: This pork stew offers a deeply satisfying and comforting taste. It has layers of savory goodness from the smoked paprika, cumin, and thyme.

Perfect for Gatherings: The hearty nature of this stew makes it an ideal choice for family dinners or gatherings with friends.

Simple Yet Sophisticated: With the addition of dry white wine and aromatic spices, this recipe elevates a simple pork stew into a sophisticated dish.

Easy One-Pot Meal: It cooks in a single pot or Dutch oven, simplifying the cooking process and minimizing cleanup.

Pork stew in a white Dutch oven pot.

Ingredients

  • Pork Shoulder or Pork Butt: The star of the show. Rich, marbled meat becomes tender and succulent when slow-cooked.
  • Onion and Garlic: The dynamic duo. They form the aromatic base of the stew, infusing it with deep, savory flavors.
  • Herbs and Spices: Smoked paprika, ground cumin, dried thyme, bay leaves. This blend adds complexity, warmth, and a subtle smokiness to the dish.
  • Dry White Wine: It deglazes the pot, lifting those flavorful browned bits and adding a touch of acidity to balance the rich pork.
  • Diced Tomatoes: They bring brightness and a hint of sweetness to the stew, complementing the savory pork.
  • Chicken or Beef Broth: It forms the backbone of the stew, creating a rich, flavorful base for all the ingredients to meld together.
  • Veggies: Carrots, potatoes, celery stalks, and red bell peppers add texture, nutrition, and a medley of flavors to round out the stew.
  • Salt and Pepper: They enhance all the other flavors in the dish, bringing everything into perfect harmony.
  • All-Purpose Flour: It gives the stew a gravy-like consistency.
  • Fresh Parsley: It adds a pop of color and a fresh, herbaceous note to brighten up the rich stew.
Pork stew with potatoes, carrots, celery in a tomato base soup cooked in Dutch oven pot.

How to Make Pork Stew

This stew is so easy since you make it in one pot!

1. Brown the pork. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper. Sear the pork in batches until browned on all sides (about 4-5 minutes per side). Set aside.

2. Sauté the vegetables. In the same pot, add more olive oil if necessary. Sauté the onion for about 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.

3. Add spices. Stir in the smoked paprika, cumin, and thyme. Cook for another minute to enhance the flavors.

4. Deglaze. Pour in the white wine (if using) to deglaze the pot, scraping the bottom to lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly.

5. Simmer the stew. Add the browned pork, diced tomatoes, chicken or beef broth, and bay leaves, and bring the stew to a boil. Reduce the heat to low, cover, and let it simmer for 45 minutes.

6. Add the vegetables. After 45 minutes, add the potatoes, carrots, celery, and bell pepper to the stew. Simmer uncovered for another 30-40 minutes until the pork is tender and the vegetables are cooked through.

7. Thicken the stew (optional). For a thicker stew, mix the all-purpose flour with a bit of cold water to create a slurry. Stir this into the stew and let it cook for an additional 10 minutes to thicken.

8. Season and serve. Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot with crusty bread or rice.

Pork stew in tomato based soup cooked in Dutch oven pot.

Tips for the Best Pork Stew

Follow these tips for a stew you’ll make again and again.

  • Pick the perfect pork. Use pork shoulder or pork butt for the most tender and flavorful results.
  • Load it up with flavor. Don’t skimp on the onion, garlic, and spices. They provide the foundation of the stew’s flavor profile.
  • Thicken it up. If you prefer a thicker stew, create a slurry with flour and cold water to stir in during the last 10 minutes.
  • Be generous! Top each serving with a sprinkle of fresh, chopped parsley to add a pop of color and freshness.
  • Make it your own. Try adding other root vegetables like parsnips or turnips, stirring in some canned white beans, or using herbs like rosemary or oregano.
  • Make it a feast. Serve the stew with crusty bread for dipping, over rice or egg noodles, or with a green salad or sautéed greens.
Pork stew served with white rice in a white plate.

How to Store

Leftovers of this stew are perfect for enjoying for lunches throughout the week.

To Store: Place the cooled stew in an air-tight container and refrigerate for 3-4 days. Ensure it reaches room temperature before storing to prevent bacterial growth.

To Freeze: Transfer the cooled stew to freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Warm in a pot over medium heat, stirring occasionally, until it reaches a safe internal temperature of 165°F. Microwave individual portions in a microwave-safe container, stirring halfway through heating.

Pork Stew

Course: Main CourseCuisine: American
Servings

6

servings
Prep time

15

minutes
Cooking time

1

hour 

25

minutes
Calories

421

kcal

This hearty pork stew is a comforting one-pot wonder perfect for chilly evenings or lazy weekends. The entire family will love it!

Ingredients

  • 2 lbs pork shoulder or pork butt, cut into 1 ½ inch cubes

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • 2 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp dried thyme

  • ½ cup dry white wine (optional)

  • 1 can (14 oz) diced tomatoes

  • 4 cups chicken or beef broth

  • 2 bay leaves

  • 3 large carrots, peeled and sliced

  • 4 medium potatoes, peeled and cubed

  • 2 celery stalks, chopped

  • 1 red bell pepper, chopped

  • Salt and pepper to taste

  • 1 tbsp all-purpose flour (for thickening, optional)

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  • Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper. Sear the pork in batches until browned on all sides (about 4-5 minutes per side). Set aside.
  • In the same pot, add more olive oil if necessary. Sauté the onion for about 5 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
  • Stir in the smoked paprika, cumin, and thyme. Cook for another minute to enhance the flavors.
  • Pour in the white wine (if using) to deglaze the pot, scraping the bottom to lift any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
  • Add the browned pork, diced tomatoes, chicken or beef broth, and bay leaves, and bring the stew to a boil. Reduce heat to low, cover, and let it simmer for 45 minutes.
  • After 45 minutes, add the potatoes, carrots, celery, and bell pepper to the stew. Simmer uncovered for another 30-40 minutes until the pork is tender and the vegetables are cooked through.
  • For a thicker stew, mix the all-purpose flour with a bit of cold water to create a slurry. Stir this into the stew and let it cook for an additional 10 minutes to thicken.
  • Remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. Garnish with fresh parsley and serve hot with crusty bread or rice.

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