My grandmother made pork stew every Sunday from October through March without fail, and the smell of it simmering on the stove is one of my most vivid food memories. This pork stew recipe is my attempt to recreate that exact magic — tender chunks of pork shoulder, hearty root vegetables, and a rich, deeply savory broth that you will want to eat straight from the pot with a spoon.

I spent years tweaking this recipe before I landed on the version I’m sharing today. I used to make the mistake of adding the potatoes too early, only to end up with mushy mush by the time the pork was finally fork-tender. I also learned the hard way that skipping the browning step is a shortcut that costs you a lot of flavor.

The good news is that this is a genuinely forgiving dish. Once you get the basics down, it practically makes itself.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	1 hour 45 minutes
Total Time	2 hours 5 minutes
Servings	6 servings
Difficulty Level	Easy

If you love hearty one-pot meals, you might also enjoy my Beef Stew — it uses a very similar technique and is just as satisfying on a cold night.

Table of Contents

Why You’ll Love This Pork Stew Recipe

Pork stew is one of those meals that rewards patience with incredible flavor. The longer it simmers, the more the broth deepens and the pork becomes melt-in-your-mouth tender.

It is also wonderfully budget-friendly. Pork shoulder is one of the most affordable cuts of meat you can buy, and it transforms beautifully when braised low and slow.

This is a complete meal in one pot. You get your protein, your vegetables, and your starch all in a single, deeply satisfying bowl.

It reheats like a dream the next day, which means leftovers are just as good — arguably better — than the first serving. Stew is one of those things that genuinely improves overnight as the flavors continue to meld.

It is also incredibly flexible. You can swap in whatever vegetables you have on hand, adjust the seasonings to your taste, and even make it in a slow cooker if that’s more your style.

You might also enjoy this equally comforting Chicken Stew for another one-pot weeknight win.

Ingredients

You do not need anything exotic to make this stew. Most of these ingredients are already in your kitchen, and the rest are easy to find at any grocery store.

2.5 lbs (1.1 kg) boneless pork shoulder (also called pork butt), cut into 1.5-inch (4 cm) cubes
2 tablespoons olive oil, divided
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/3 cup (40 g) all-purpose flour
1 large yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces
3 stalks celery, cut into 1-inch (2.5 cm) pieces
1.5 lbs (680 g) Yukon Gold potatoes, cut into 1.5-inch (4 cm) cubes
1 cup (240 ml) dry white wine (or substitute with additional chicken broth)
3 cups (720 ml) low-sodium chicken broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 cup (150 g) frozen green peas
2 tablespoons fresh parsley, chopped (for garnish)

Read Also: Cowboy Stew Recipe

Kitchen Equipment Needed

You do not need any fancy gadgets for this recipe, but having the right tools makes the process much smoother.

Large Dutch oven or heavy-bottomed pot (at least 6-quart / 5.7-liter capacity) — this is the single most important piece of equipment for this recipe
Sharp chef’s knife — for breaking down the pork shoulder and chopping vegetables
Cutting board
Measuring cups and spoons
Wooden spoon or silicone spatula — for stirring and scraping up the browned bits from the bottom
Ladle — for serving
Vegetable peeler
Small bowl — for tossing the pork in flour

Read Also: Irish Stew Recipe

Recommended Products for This Recipe

These are a few things I genuinely use and recommend whenever I make this stew. They make a real difference in the final result.

1. Enameled Cast Iron Dutch Oven

A quality enameled cast iron Dutch oven is absolutely the best vessel for braised dishes like this. It distributes heat so evenly that you get a perfect sear on the pork without any hot spots, and then holds steady, gentle heat throughout the long simmer. I’ve had mine for over ten years and it still performs perfectly.

Get it on Amazon

2. Pork Shoulder (Boston Butt) — Boneless

If you can find a good-quality boneless pork shoulder from a trusted source, the difference in flavor is noticeable. Look for a cut with good marbling, as that fat is what keeps the stew rich and luscious as it braises. A well-marbled boneless pork shoulder makes all the difference.

Get it on Amazon

3. Worcestershire Sauce

A good Worcestershire sauce adds a layer of savory, umami depth that you simply cannot replicate with anything else. I use it in every batch of this stew — just a tablespoon makes the broth taste like it has been simmering all day. It is one of those pantry staples worth keeping stocked.

Get it on Amazon

4. Immersion Blender (Optional)

If you prefer a slightly thicker stew broth, an immersion blender lets you blend a cup or two of the broth with the vegetables right in the pot. I do this about half the time depending on my mood — it gives the stew a gorgeous, velvety body without adding any extra flour or cream.

Get it on Amazon

For another great pork dinner idea, try my Pork and Apple Skillet — it comes together in under 30 minutes and uses a lot of the same pantry staples.

Step-by-Step Instructions: How to Make Pork Stew

1. Prep and Season the Pork

Pat the 2.5 lbs (1.1 kg) pork shoulder cubes completely dry with paper towels. This is essential — moisture on the surface of the meat will cause it to steam rather than sear, and you will lose all that beautiful browning.
Place the pork cubes in a large bowl and season them with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss well to coat evenly.
Sprinkle the 1/3 cup (40 g) of flour over the seasoned pork and toss again until every piece is lightly coated. The flour will help create a golden crust during browning and will also thicken the stew later.

2. Brown the Pork in Batches

Heat 1 tablespoon of olive oil in your large Dutch oven over medium-high heat until shimmering and just starting to smoke lightly.
Add roughly half the pork cubes to the pot in a single layer. Do not overcrowd the pot — if you add all the pork at once, the temperature drops and the meat steams instead of browns.
Sear the pork for about 3-4 minutes per side without moving it, until a deep golden-brown crust forms on all sides. You are looking for a rich, mahogany color.
Transfer the first batch to a plate and add the remaining tablespoon of olive oil. Brown the second batch of pork in the same way, then transfer it to the plate with the first batch.

3. Sauté the Aromatics

Reduce the heat to medium. Add the diced onion to the same pot (with all its flavorful browned bits still in the bottom). Cook, stirring occasionally, for about 4-5 minutes until the onion softens and turns translucent.
Add the 4 cloves of minced garlic and cook for another 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
Stir in the 2 tablespoons of tomato paste and cook for 2 minutes, pressing it into the bottom of the pot, until it darkens slightly to a brick-red color. This step is called “blooming” the tomato paste and it adds incredible depth of flavor.

4. Deglaze the Pot

Pour in the 1 cup (240 ml) of dry white wine and use your wooden spoon to scrape up every single browned bit stuck to the bottom of the pot. Those bits — called “fond” — are pure concentrated flavor, and you do not want to leave any of them behind.
Let the wine simmer for about 2-3 minutes until the alcohol smell mellows and the liquid reduces by about half.

5. Build the Broth and Return the Pork

Pour in the 3 cups (720 ml) of chicken broth and stir in the 1 tablespoon of Worcestershire sauce. Stir everything together.
Add the 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 2 bay leaves. Give the pot a good stir to distribute the seasonings.
Return all of the browned pork (and any juices that have collected on the plate) back to the pot. The liquid should come up to about three-quarters of the way up the meat — if it looks low, add a splash more broth.
Bring the stew to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape.
Let the stew simmer gently for 45 minutes. During this time the pork will begin to tenderize and the broth will deepen in color and flavor.

6. Add the Vegetables

After the initial 45-minute simmer, add the 3 medium carrots (cut into 1-inch pieces), 3 stalks of celery (cut into 1-inch pieces), and 1.5 lbs (680 g) of Yukon Gold potatoes (cut into 1.5-inch cubes) to the pot.
Stir gently to submerge the vegetables in the broth as much as possible. If needed, add a small splash more broth so the vegetables are mostly covered.
Replace the lid (still slightly ajar) and continue simmering over low heat for another 45-50 minutes, until the pork is completely fork-tender and the vegetables are cooked through but not falling apart.

7. Add the Peas and Finish

Remove the 2 bay leaves from the pot and discard them.
Stir in the 1 cup (150 g) of frozen green peas. They do not need long to cook — just 3-5 minutes in the hot broth is enough to warm them through. Adding them at the very end keeps their color bright green and their texture from turning mushy.
Taste the stew and adjust the seasoning with additional salt and pepper as needed. This is an important step — every batch is slightly different depending on the saltiness of your broth.
Ladle into bowls and garnish generously with the 2 tablespoons of chopped fresh parsley.

Another delicious one-pot meal to add to your rotation: Lamb Stew uses a very similar method and is equally comforting.

Tips for The Best Pork Stew

Making a truly great pork stew comes down to a handful of key details. Getting these right makes all the difference between a good stew and an absolutely outstanding one.

Choose pork shoulder, not pork loin. Pork loin is too lean and will become dry and tough when braised for long periods. Pork shoulder has enough fat and connective tissue to break down into silky, tender bites over the long cook time.
Always brown the pork in batches. Overcrowding the pot is the number one mistake people make. Give each piece space and do not touch it until it releases easily from the pan, which means a proper crust has formed.
Do not skip deglazing. Those browned bits on the bottom of the pot are the backbone of the stew’s flavor. Scrape them all up when you add the wine.
Simmer low and slow — never boil. A hard, rolling boil will make the pork tough and cause the broth to become cloudy. Keep the heat at a gentle, lazy simmer throughout.
Add the potatoes and carrots halfway through. Adding root vegetables at the beginning will result in mush. Adding them in the last 45-50 minutes ensures they are perfectly cooked.
Taste and adjust salt at the end. Broth reduces and concentrates as the stew cooks, so the saltiness of the final dish can shift. Always season again right before serving.
Skim any foam or fat that rises. During the first 15-20 minutes of simmering, some grey foam may appear on the surface. Skim it off with a spoon for a cleaner-tasting broth.
Let it rest a few minutes before serving. Like most braised dishes, this stew tastes even better after resting off the heat for 5-10 minutes, which lets the flavors settle.

Read Also: Crockpot Beef Stew Recipe

What to Serve with Pork Stew

Pork stew is hearty enough to be a complete meal on its own, but the right accompaniment can take dinner to the next level.

Dinner Rolls — Soft, fluffy rolls are ideal for mopping up every last drop of that rich broth. This is non-negotiable in my house.
Mashed Potatoes — If you skip the potatoes inside the stew, serving it over creamy mashed potatoes is absolutely wonderful. The stew acts as its own sauce.
Coleslaw — A crisp, tangy coleslaw cuts right through the richness of the stew and provides a refreshing contrast.
Roasted Brussels Sprouts with Bacon — The slightly bitter, caramelized Brussels sprouts are a wonderful flavor complement to the savory pork.
Scalloped Potatoes — If you want to skip potatoes in the stew and serve something more indulgent alongside, scalloped potatoes are a showstopper option.
Crusty bread — A thick slice of sourdough or a simple crusty baguette is all you really need to turn a bowl of pork stew into a deeply satisfying meal.
Simple green salad — Something light and fresh with a sharp vinaigrette is a perfect palate cleanser between spoonfuls of rich stew.

For a lighter option, try: Healthy Coleslaw

Variations of Pork Stew

One of the best things about pork stew is how easily you can customize it to suit different tastes, dietary preferences, or whatever happens to be in your refrigerator. Here are some great ways to mix things up.

Slow Cooker Pork Stew: Follow all the steps through deglazing the pot, then transfer everything to a slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. Add the potatoes, carrots, and celery in the last 2 hours to keep them from getting mushy.
Spicy Pork Stew: Add 1-2 teaspoons of smoked paprika, a pinch of cayenne pepper, and a diced jalapeño along with the onions for a stew with real warmth and depth.
Tomato-Based Pork Stew: Replace 1 cup of the chicken broth with a can (14 oz / 400 g) of crushed tomatoes for a richer, heartier, slightly Italian-inspired version.
Sweet Potato Pork Stew: Swap the Yukon Gold potatoes for sweet potatoes and add a pinch of cinnamon and a small drizzle of maple syrup to the broth. The sweetness plays beautifully against the savory pork.
Apple and Pork Stew: Add 1 large peeled and diced apple along with the carrots and celery. The apple adds a subtle sweetness and pairs perfectly with pork — much like my Pork Chop Supreme does with similar flavors.
Mushroom Pork Stew: Add 8 oz (225 g) of sliced cremini or baby bella mushrooms along with the onions for extra umami richness and a more earthy, forest-floor flavor.
Herb-Heavy Pork Stew: Add fresh sprigs of thyme and rosemary instead of dried, and finish with a handful of fresh basil. The freshness really lifts the overall flavor.

Read Also: Brunswick Stew Recipe

Storage and Reheating

Pork stew is one of the best make-ahead meals you can possibly have in your rotation. It stores and reheats beautifully, and the flavors actually get even better the next day.

Refrigerator: Allow the stew to cool completely to room temperature (no more than 2 hours out of the pot) before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
Freezer: Portion the cooled stew into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Note that the potatoes may become slightly softer after freezing and thawing — this is normal and does not affect the flavor.
Thawing: Transfer frozen stew to the refrigerator the night before you plan to eat it and let it thaw overnight.
Reheating on the stovetop (best method): Transfer the stew to a pot over medium-low heat. Add a splash of chicken broth or water if the stew has thickened a lot during storage. Stir occasionally and heat until warmed through, about 10-15 minutes.
Reheating in the microwave: Place a portion in a microwave-safe bowl, cover loosely with a plate or microwave-safe wrap, and heat in 90-second intervals, stirring between each, until hot throughout.

Another recipe that stores and reheats just as beautifully: Slow Cooker Pot Roast

Nutritional Facts

These values are approximate and based on one serving (1/6 of the full recipe), calculated without any bread or sides.

Nutrient	Per Serving (approx.)
Calories	420 kcal
Total Fat	14 g
Saturated Fat	4.5 g
Cholesterol	95 mg
Sodium	560 mg
Total Carbohydrates	35 g
Dietary Fiber	5 g
Total Sugars	6 g
Protein	38 g
Vitamin A	90% DV
Vitamin C	40% DV
Iron	20% DV

Note: Nutritional values will vary based on specific brands of ingredients, exact portion sizes, and any modifications made to the recipe.

Health Benefits of Key Ingredients

This pork stew is not just comforting — it is genuinely nutritious. The combination of lean protein, fiber-rich vegetables, and anti-inflammatory herbs makes it a well-rounded meal.

Pork Shoulder: Pork is an excellent source of complete protein, providing all the essential amino acids your body needs for muscle repair and maintenance. It is also rich in B vitamins, especially thiamine (B1), which plays a crucial role in energy metabolism.
Carrots: Loaded with beta-carotene, which your body converts to Vitamin A — essential for eye health, immune function, and skin health. One serving of this stew delivers a substantial portion of your daily Vitamin A needs.
Celery: Often overlooked, celery provides a good dose of Vitamin K, which is important for blood clotting and bone health. It also contains antioxidants and has long been associated with anti-inflammatory properties.
Yukon Gold Potatoes: A great source of potassium, Vitamin C, and complex carbohydrates that provide sustained energy. Potatoes often get a bad reputation, but when cooked in a stew (without added fat), they are a nutritious and filling ingredient.
Garlic: Contains allicin, a compound with powerful antimicrobial and anti-inflammatory properties. Regular consumption of garlic has been linked to reduced blood pressure and improved immune function.
Green Peas: Peas are a surprisingly good source of plant-based protein and dietary fiber, which supports healthy digestion and helps you feel full longer. They also contain folate, iron, and Vitamin C.
Thyme and Rosemary: Both of these herbs are packed with antioxidants and have antimicrobial properties. They add flavor without any additional sodium, which is a significant advantage in a dish like this.

Read Also: Shepherds Pie Recipe

FAQs About Pork Stew

1. What is the best cut of pork for stew?

Pork shoulder (also sold as pork butt or Boston butt) is by far the best cut for stew. It has the right ratio of fat to lean meat and enough connective tissue to become beautifully tender when braised low and slow for an extended period.

Leaner cuts like pork loin or pork tenderloin will become dry and chewy in a stew, so avoid those for this recipe.

2. Can I make this pork stew in a slow cooker?

Yes, absolutely. Brown the pork and sauté the aromatics on the stovetop first (don’t skip this step — it makes a huge flavor difference), then transfer everything to the slow cooker.

Cook on low for 7-8 hours or on high for 4-5 hours, adding the potatoes and carrots in the last 2 hours.

3. How do I thicken pork stew broth?

The flour coating on the pork does a lot of the thickening work. If you want an even thicker broth at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it into the simmering stew, and cook for a few minutes until thickened.

Alternatively, you can remove a cup of broth and some of the soft vegetables, blend them together with an immersion blender, and stir the mixture back into the pot.

4. Can I freeze pork stew?

Yes, pork stew freezes very well. Let it cool completely before portioning into freezer-safe containers, and freeze for up to 3 months.

The only thing to note is that potatoes can become slightly softer in texture after freezing and thawing. If you plan to freeze the stew, consider leaving the potatoes out and adding freshly cooked potatoes when you reheat it.

5. Why does my pork stew taste bland?

The most common cause is not browning the pork properly, not blooming the tomato paste, or under-seasoning at the end. Make sure to sear the pork until genuinely golden-brown, scrape up all the fond when deglazing, and always taste and adjust the salt before serving.

Adding a splash of Worcestershire sauce or a tiny squeeze of lemon juice at the very end can also brighten and deepen the flavor significantly.

Another excellent one-pot comfort meal to try: Mississippi Pot Roast

Final Thoughts

A great pork stew recipe is one of the most rewarding things you can make in a home kitchen. It takes simple, affordable ingredients and transforms them into something deeply nourishing and satisfying.

I hope this recipe brings as much warmth to your table as it has to mine over the years. Every batch I make reminds me of those Sunday afternoons at my grandmother’s house, and that kind of food memory is priceless.

Give this recipe a try the next time the weather turns cool, and I think you will understand exactly what I mean. If you make it, drop a comment below and let me know how it turned out — or share a photo, I absolutely love seeing your kitchen creations!

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