Pork Stew
Pork stew is the heartiest of dinners, with tender pork, potatoes, and veggies simmered in an herbed broth. It makes a big batch so you can save some for later!
Servings: 8
Ingredients
- 3 pounds boneless pork shoulder (see note)
- ½ cup all-purpose flour
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon coarse ground black pepper, divided
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons oil or ghee
- 4 medium carrots, cut into ½-inch slices (about 2 cups)
- 4 stalks celery, cut into ¼-inch slices (about 2 cups)
- 1 large onion, chopped (about 2 cups)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 to 4 cups chicken broth, divided (low sodium preferred)
- 1 pound baby potatoes, halved (or Yukon gold potatoes, cut into 1-inch pieces)
- 1 can (14.5 ounces) diced tomatoes, undrained (no salt added preferred)
- 1 sprig fresh rosemary (see note)
- 1 sprig fresh thyme
- 1 large bay leaf
- 2 cups frozen peas (no need to thaw)
- ½ cup chopped fresh parsley
Instructions
- Trim excess fat from the port, and cut it into 1-inch pieces. (Pro tip: Chill the pork for about an hour in the freezer before cutting it into chunks. The semi-frozen meat will cut more easily.)3 pounds boneless pork shoulder
- In a large bowl, combine flour, 1 teaspoon salt, ½ teaspoon pepper, paprika, and garlic powder. Add pork and toss, coating all sides of pork cubes with flour mixture. Don't discard any leftover flour mixture at the bottom of the bowl.½ cup all-purpose flour, 1 teaspoon paprika, ½ teaspoon garlic powder
- In a large pot or Dutch oven, heat oil over medium-high heat. Add floured meat to pan in a single layer. You will have to do this in batches, trying not to overcrowd the pan. Brown the cubed pork on all sides, about 5 minutes per batch. Add more oil if needed. Remove the pork from pan when it's browned, and repeat until all the meat is browned. The meat won’t be fully cooked, just nicely browned on the outside.2 tablespoons oil or ghee
- Add carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to pot and cook, stirring, for 7 to 8 minutes or until onions are translucent.4 medium carrots, cut into ½-inch slices , 4 stalks celery, cut into ¼-inch slices , 1 large onion, chopped
- Add garlic and cook for one minute or until fragrant. Add any leftover flour mixture and stir and continue to cook for 1 to 2 minutes. Add tomato paste, stirring to combine.4 cloves garlic, minced, 2 tablespoons tomato paste
- Add broth, scraping any brown bits off the bottom of pan.3 to 4 cups chicken broth, divided
- Add browned pork, potatoes, and tomatoes to pan. Add rosemary, thyme, and bay leaf (you’ll remove and discard these later). Stir to combine. The ingredients should be mostly covered by broth, but don’t have to be completely submerged. If needed, add extra broth.1 pound baby potatoes, halved, 1 can (14.5 ounces) diced tomatoes, undrained, 1 sprig fresh rosemary, 1 sprig fresh thyme, 1 large bay leaf
- Turn heat to high to bring stew to a boil, then reduce to low or medium-low to maintain a simmer. Cover and cook for 1 hour, 15 minutes, stirring occasionally. The stew should be gently simmering, not rapidly boiling. If needed, lower the heat.
- About 10 minutes before serving, stir in peas (no need to thaw!) and parsley. If the stew seems too thick, add more broth until it's the desired consistency.2 cups frozen peas, ½ cup chopped fresh parsley
- Before serving, remove stems of herbs (the leaves will fall off) and bay leaf. Taste the stew; season with salt and pepper as needed.
Video
Notes
- Pork: I usually use boneless pork shoulder but boneless pork butt (Boston butt) would work fine, too. Another option is boneless country ribs which are another pork shoulder cut.
- Herbs: I like to use fresh herbs in the stew. If you want to substitute dried herbs, use ½ teaspoon dried thyme and a ¼ teaspoon of crushed dried rosemary.
- Crockpot cooking method: To make pork stew in your slow cooker, refer to my crockpot beef stew, substituting pork for the beef. The ingredients are slightly different but the instructions will be the same.
- Storage: Leftover pork stew can be refrigerated 3 to 4 days, or frozen for up to 3 months (Note: texture of potatoes can change with freezing). Thaw in the refrigerator before reheating. Reheat on the stovetop or microwave until heated through.
Nutrition
Serving: 2cups | Calories: 403kcal | Carbohydrates: 31g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 102mg | Sodium: 705mg | Potassium: 1408mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6033IU | Vitamin C: 41mg | Calcium: 83mg | Iron: 4mg
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