Slow Cooker Pork Stew
This slow cooker pork stew turns an inexpensive cut of pork shoulder into fork-tender chunks swimming in a thick, glossy gravy with Yukon gold potatoes, carrots, and celery.
Equipment
- Slow cooker - 6-quart or larger is ideal for this volume
- Cast iron skillet - For searing the pork and browning the aromatics
- Wooden spoon - For scraping up the browned bits
- Ladle - For serving
- Small bowl - For mixing the cornstarch slurry
Ingredients
- 2.5 lbs boneless pork shoulder - 1.13 kg, cut into 1.5-inch cubes
- 3 tbsp all-purpose flour - for dredging the pork
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil - for searing
- 1 large yellow onion - diced
- 4 cloves garlic - minced
- 3 tbsp tomato paste
- 4 cups beef broth - 960 ml; chicken broth works too
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 bay leaves
- 1.5 lbs Yukon gold potatoes - 680 g, cut into 1-inch chunks
- 4 medium carrots - about 1 lb / 450 g, sliced into thick coins
- 2 stalks celery - sliced
- 1 cup frozen peas - 150 g
- 2 tbsp cornstarch - mixed with 2 tbsp cold water
- Fresh parsley - chopped, for garnish
Instructions
- Pat the pork cubes dry with paper towels. Add the flour, salt, and black pepper to a large bowl or zip-top bag, then toss the pork until every piece is lightly coated.
- Heat the olive oil in a cast iron skillet over medium-high heat until it shimmers. Working in batches, sear the pork in a single layer for about 2 minutes per side until deeply browned, then transfer to the slow cooker.
- Lower the heat to medium and add the diced onion to the same skillet. Cook for 4 to 5 minutes until soft and translucent, then stir in the garlic and tomato paste and cook for 1 to 2 minutes until darkened and toasty.
- Pour in about 1 cup of the beef broth to deglaze, scraping the bottom of the pan with a wooden spoon to lift every browned bit. Pour this mixture into the slow cooker over the pork.
- Add the remaining beef broth, Worcestershire sauce, smoked paprika, dried thyme, and bay leaves to the slow cooker. Add the potato chunks, carrot coins, and sliced celery, then stir gently so everything is evenly distributed and mostly submerged.
- Cover the slow cooker with the lid and cook on LOW for 8 hours, or on HIGH for 4 hours, until the pork is fork-tender and the vegetables are soft. Resist the urge to lift the lid during cooking.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water until smooth with no lumps. Remove and discard the bay leaves.
- Stir the cornstarch slurry into the stew, then scatter in the frozen peas. Cover and cook on HIGH for a final 15 to 20 minutes, until the broth thickens to a gravy consistency and the peas are heated through.
- Taste and adjust with more salt and pepper if needed, then garnish each bowl with chopped parsley.
Notes
- Do not skip the sear: Browning the pork first builds the deep, savory base this recipe leans on. That single ten-minute step is the line between flat broth and rich broth.
- Cut the pork evenly: Uniform 1.5-inch cubes cook at the same rate, so you avoid a mix of dry and underdone pieces.
- Brown in batches: A crowded pan traps steam and prevents a crust, so give each batch room even if it takes a few extra minutes.
- Choose waxy potatoes: Yukon golds hold their shape far better than russets, which tend to dissolve into the broth after seven or eight hours.
- Cut carrots thick: Thin slices turn to mush over a long cook, while thick coins keep a pleasant bite.
- Layer dense vegetables at the bottom: Potatoes and carrots cook faster when they sit closest to the heating element.
- Adjust the thickness to taste: For a thicker stew, mash a few of the cooked potato chunks against the side of the crock before serving.
- Salt at the end: Broth reduces and concentrates over hours, so wait until the finish to correct the seasoning.
- 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. Add a splash of broth or water when reheating, since the gravy thickens as it sits.
- Freezing note: Potatoes can soften more after freezing, so if you plan to freeze the whole batch, slightly undercook them going in.
- Make-ahead: Many cooks think it tastes better the next day once the flavors settle. It is a strong make-ahead candidate for lunches or easy dinners.
Nutrition
Serving: 1BowlCalories: 410kcalCarbohydrates: 28gProtein: 36gFat: 17gSaturated Fat: 5gSodium: 780mgFiber: 5gSugar: 6g
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