Crock Pot Hearty Pork Stew
Cozy up with a bowl of this Crock Pot Hearty Pork Stew, a comforting, slow-cooked masterpiece that’s as flavorful as it is effortless. Tender cubes of seared boneless pork shoulder are simmered to perfection alongside a medley of carrots, potatoes, and celery, creating a rich, savory base infused with aromatic thyme, rosemary, and Worcestershire sauce. The addition of diced tomatoes and chicken broth brings depth and heartiness, while frozen peas and a sprinkle of fresh parsley add a pop of color and freshness just before serving. With minimal prep time and a hands-off cooking process, this slow cooker pork stew is perfect for busy weeknights or cozy weekend dinners. Serve it warm with crusty bread for a satisfying one-pot meal that’ll have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced into 1-inch pieces
- 4 medium potatoes, cubed
- 2 stalks celery stalks, sliced
- 1 15-ounce can diced tomatoes, with juices
- 4 cups low-sodium chicken broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Cut the boneless pork shoulder into 1.5-inch cubes. Season the pork cubes with salt and pepper, then toss them in all-purpose flour to coat lightly.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork cubes in batches until they are golden brown on all sides. Transfer the seared pork to the Crock Pot.
In the same skillet, add the diced yellow onion and cook for 3-4 minutes, until softened. Add the minced garlic and cook for an additional 1 minute. Transfer the mixture to the Crock Pot.
Add the sliced carrots, cubed potatoes, and sliced celery to the Crock Pot, arranging them evenly over the pork.
Pour in the diced tomatoes (including their juices) and chicken broth. Add the Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf. Stir gently to combine all the ingredients.
Cover the Crock Pot with its lid and cook on low heat for 8 hours (or on high heat for 4-5 hours) until the pork is tender and the vegetables are cooked through.
About 30 minutes before serving, stir in the frozen peas. Let the stew continue cooking until the peas are heated through.
Before serving, remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or biscuits.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 604 mg | 26% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 7.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1362 mg | 29% | |
*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.
