Bunkhouse Beef and Pork Stew
Hearty, rustic, and bursting with bold flavors, Bunkhouse Beef and Pork Stew is the ultimate comfort food for chilly evenings or family gatherings. This rich and satisfying stew combines tender chunks of beef and pork, beautifully browned for maximum flavor, with a medley of carrots, celery, potatoes, and sweet peas. Simmered to perfection in a savory broth enhanced by aromatic thyme, smoky paprika, and a touch of tomato paste, every spoonful promises layers of depth and warmth. Optional red wine adds a sophisticated touch, while fresh parsley provides a bright, herby garnish. Easy to prepare in a Dutch oven, this classic stew has a robust, homemade essence that pairs perfectly with crusty bread. With a two-hour simmering time that tenderizes the meat and develops incredible flavor, it’s well worth the wait for a meal that feels like a heartfelt hug in a bowl.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 1 pound pork shoulder (cut into cubes)
- 0.25 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and sliced)
- 2 stalks celery stalks (sliced)
- 3 medium russet potatoes (peeled and cubed)
- 3 large garlic cloves (minced)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 0.5 cup red wine (optional)
- 2 whole bay leaves
- 1 teaspoon thyme (dried)
- 1 teaspoon smoked paprika
- 1 cup frozen peas
- 0.25 cup fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine the flour, salt, and black pepper. Toss the beef and pork cubes in the flour mixture until evenly coated.
Heat a large dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil.
Brown the beef and pork cubes in batches, making sure not to overcrowd the pot. Cook for about 2-3 minutes per side, until browned. Remove the meat and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes or until the vegetables begin to soften, stirring occasionally.
Stir in the minced garlic and tomato paste. Cook for another 1-2 minutes to develop flavor.
Deglaze the pot by adding the red wine (if using), scraping up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes.
Return the browned meats to the pot. Add the cubed potatoes, beef broth, bay leaves, thyme, and smoked paprika. Stir to combine.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 90 minutes, stirring occasionally.
After 90 minutes, remove the lid and add the frozen peas. Let the stew cook uncovered for another 10-15 minutes, allowing the flavors to meld and the broth to thicken slightly.
Remove the bay leaves and adjust seasoning with additional salt and pepper if necessary.
Ladle the stew into bowls, garnish with chopped fresh parsley, and serve warm with crusty bread or biscuits.
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1058 mg | 46% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.4 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
