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Pork Stew Recipe

Pork Stew

Wholesome Cove
This pork stew is the ultimate cold-weather comfort food — tender chunks of pork shoulder braised low and slow in a rich, deeply savory broth with hearty root vegetables, green peas, and warming herbs. Built on the classic technique of searing the meat for maximum flavor and deglazing with white wine to capture every bit of fond, this stew delivers restaurant-quality depth with simple, budget-friendly ingredients. It is a true one-pot meal that gets even better the next day, making it perfect for meal prep, Sunday dinners, or any night you need something genuinely nourishing and satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot At least 6-quart / 5.7-liter capacity
  • Sharp chef's knife For breaking down pork shoulder and chopping vegetables
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula For stirring and scraping up browned bits
  • Ladle For serving
  • Vegetable peeler
  • Small bowl For tossing pork in flour
  • Immersion blender (optional) For blending some broth and vegetables to thicken the stew

Ingredients
  

  • 2.5 lbs boneless pork shoulder 1.1 kg, also called pork butt or Boston butt, cut into 1.5-inch (4 cm) cubes
  • 2 tbsp olive oil divided
  • 1 tsp salt plus more to taste
  • 1/2 tsp black pepper
  • 1/3 cup all-purpose flour 40 g
  • 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 Yukon Gold potatoes 680 g, cut into 1.5-inch (4 cm) cubes
  • 1 cup dry white wine 240 ml; substitute with additional chicken broth if preferred
  • 3 cups low-sodium chicken broth 720 ml
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 cup frozen green peas 150 g

For Garnish

  • 2 tbsp fresh parsley chopped

Instructions
 

  • Pat the pork shoulder cubes completely dry with paper towels, then season with salt and black pepper and toss to coat evenly. Sprinkle the flour over the seasoned pork and toss again until every piece is lightly coated.
  • Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat; add half the pork in a single layer and sear for 3-4 minutes per side until deep golden-brown, then transfer to a plate and repeat with the remaining oil and pork.
  • Reduce heat to medium and cook the diced onion in the same pot for 4-5 minutes until softened, then add the garlic and cook 1 minute more. Stir in the tomato paste and cook for 2 minutes, pressing it into the bottom of the pot until it darkens to a brick-red color.
  • Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until reduced by about half.
  • Pour in the chicken broth, Worcestershire sauce, thyme, rosemary, and bay leaves, then return all browned pork (and any collected juices) to the pot. Bring to a boil, reduce to a gentle simmer, cover with the lid slightly ajar, and cook for 45 minutes.
  • Add the carrots, celery, and potatoes to the pot, stir gently, and continue simmering with the lid slightly ajar for another 45-50 minutes until the pork is fork-tender and the vegetables are cooked through.
  • Remove and discard the bay leaves, then stir in the frozen green peas and cook for 3-5 minutes until warmed through. Taste and adjust seasoning with salt and pepper, then serve garnished with fresh chopped parsley.

Notes

  • Always use pork shoulder (pork butt or Boston butt) — not pork loin or tenderloin, which will dry out and toughen during the long braise.
  • Brown the pork in batches and do not crowd the pot; overcrowding causes steaming instead of searing and you lose the deep crust that builds flavor.
  • Do not skip deglazing — the browned bits (fond) on the bottom of the pot are the backbone of the stew's flavor.
  • Keep the heat at a low, gentle simmer throughout cooking. A hard boil will make the pork tough and cloud the broth.
  • Add the potatoes and carrots halfway through — adding them at the start results in mushy, overcooked vegetables.
  • Always taste and adjust salt right before serving, as the broth concentrates and saltiness changes as the stew cooks.
  • For a thicker broth, mix 1 tablespoon of cornstarch with 2 tablespoons cold water and stir into the simmering stew during the final few minutes.
  • To make in a slow cooker: brown the pork and sauté the aromatics on the stovetop, then transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours, adding potatoes and carrots in the last 2 hours.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; the flavor improves overnight as it sits.
  • Freeze in portions for up to 3 months. Note that potatoes may soften slightly after freezing — consider leaving them out if making a batch specifically for freezing.

Nutrition

Serving: 1BowlCalories: 420kcalCarbohydrates: 35gProtein: 38gFat: 14gSaturated Fat: 4.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 560mgPotassium: 920mgFiber: 5gSugar: 6gVitamin A: 90IUVitamin C: 40mgCalcium: 8mgIron: 20mg
Keyword comfort food stew, hearty pork stew, one pot pork stew, pork shoulder stew, pork stew recipe
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