Pork Stew
This pork stew recipe uses well-marbled pork shoulder, root vegetables, and a rich beef-broth gravy for a glossy, spoon-coating one-pot dinner that reheats beautifully.
Equipment
- Large Dutch oven - or heavy 5- to 6-quart pot with a lid
- Sharp chef's knife - for cubing the pork and vegetables
- Sturdy wood cutting board
- Wooden spoon - for scraping up the browned bits
- Soup Ladle - for serving
- Large mixing bowl - for dredging the pork in flour
Ingredients
- 2½ lbs boneless pork shoulder - 1.1 kg, trimmed and cut into 1-inch (2.5 cm) cubes
- ¼ cup all-purpose flour - 30 g
- 1½ tsp salt - divided, plus more to taste
- 1 tsp black pepper
- 4 slices bacon - chopped
- 2 tbsp extra virgin olive oil - 30 ml
- 1 large yellow onion - diced
- 3 medium carrots - about 8 oz / 225 g, cut into ¾-inch (2 cm) pieces
- 2 stalks celery - sliced
- 4 cloves garlic - minced
- 2 tbsp tomato paste - 32 g
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 2 bay leaves
- 4 cups beef broth - 950 ml
- 1 tbsp Worcestershire sauce - 15 ml
- 1 lb Yukon Gold potatoes - 450 g, cut into 1-inch (2.5 cm) chunks
- ½ cup frozen peas - 75 g, optional
- 2 tbsp fresh parsley - chopped, for garnish
Instructions
- Pat the pork cubes dry with paper towels. In a large mixing bowl, whisk together the flour, ½ teaspoon of the salt, and the black pepper. Add the pork cubes and toss until each piece is lightly coated, shaking off any excess flour.
- Set your Dutch oven over medium-high heat and add the chopped bacon. Cook, stirring occasionally, until browned and rendered, about 5 to 6 minutes. Use a slotted spoon to lift the bacon out and set it aside, leaving the fat in the pot.
- Add the olive oil to the bacon fat and heat until it shimmers. Working in two or three batches, add the pork in a single layer without crowding. Sear each batch until deeply browned on at least two sides, about 3 to 4 minutes per batch, then transfer to a plate.
- Lower the heat to medium and add the onion, carrots, and celery to the pot. Cook, stirring, until the onion softens and turns translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more, until fragrant.
- Push the vegetables to the side and add the tomato paste to the cleared spot. Cook, stirring, for 2 minutes until it darkens to a deep brick red. Sprinkle in the smoked paprika, thyme, and rosemary and stir to coat the vegetables.
- Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot with a wooden spoon to lift every browned bit. Return the pork, bacon, and any collected juices to the pot, then add the bay leaves and the remaining 1 teaspoon of salt. Bring to a gentle simmer, then cover and reduce the heat to low. Simmer for 1 hour, stirring occasionally.
- After the first hour, stir in the potato chunks. Cover and continue simmering for 25 to 30 minutes, until the potatoes are tender and the pork pulls apart easily with a fork. If you want a thicker stew, uncover for the last 10 minutes to let it reduce.
- Stir in the frozen peas, if using, and let the residual heat warm them through for 2 to 3 minutes. Remove and discard the bay leaves, then taste and adjust the salt and pepper. Ladle into bowls and scatter fresh parsley over the top before serving.
Notes
- Choose pork shoulder, not loin. Pork loin turns dry and stringy after a long simmer; shoulder has the fat and collagen that melt into a silky sauce.
- Dry the meat before searing. Moisture on the surface steams the pork and prevents a good crust from forming.
- Do not crowd the pot. Brown in batches so each piece touches the hot metal rather than stewing in its own juices.
- Darken the tomato paste. Cooking it until it deepens in color is one of the biggest flavor upgrades in the whole recipe.
- Keep the simmer gentle. A hard boil tightens the pork back up, so aim for a lazy bubble.
- Rest before serving. Letting the stew sit off the heat for 10 minutes lets the gravy settle and thicken into a spoon-coating sauce.
- Yukon Golds hold their shape better than russets. If you can only find russets, cut them slightly larger and add them a few minutes later.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Freezing note: Potatoes can soften slightly after freezing, so if you plan to freeze the whole batch, cook the potatoes just until tender.
- Gluten-free variation: Skip the flour dredge and thicken at the end with a cornstarch slurry instead.
- Slow cooker version: Brown the pork and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 7 to 8 hours.
- Instant Pot version: Use the sauté function to brown, then pressure cook on high for 30 minutes with a natural release.
Nutrition
Serving: 1BowlCalories: 425kcalCarbohydrates: 22gProtein: 33gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 790mgPotassium: 850mgFiber: 3gSugar: 4gVitamin A: 90IUVitamin C: 20mgCalcium: 6mgIron: 15mg
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