French Style Pork Stew with Root Vegetables
Warm up your kitchen with the hearty, rustic flavors of French Style Pork Stew with Root Vegetables—a comforting one-pot meal that’s as satisfying as it is simple. Tender chunks of seared pork shoulder are slow-simmered to perfection alongside an array of seasonal root vegetables like carrots, parsnips, turnips, and Yukon Gold potatoes. Infused with the rich depth of dry white wine, savory chicken stock, and aromatic herbs like thyme and bay leaves, this stew captures the essence of classic French home cooking. Perfect for cozy family dinners or a weekend meal with friends, it pairs beautifully with crusty bread to soak up every last drop of the flavorful broth. With its melt-in-your-mouth texture and vibrant medley of colors, this stew is sure to become your ultimate go-to for cold-weather comfort dining.
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder, cut into 1.5-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 3 medium carrots, peeled and cut into 1-inch chunks
- 2 medium parsnips, peeled and cut into 1-inch chunks
- 2 small turnips, peeled and cut into wedges
- 4 medium Yukon Gold potatoes, quartered
- 1 cup dry white wine
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the pork cubes generously with kosher salt and black pepper.
Dredge the pork in the flour, shaking off any excess.
In a heavy-bottomed Dutch oven or large pot, heat the olive oil and butter over medium-high heat.
Working in batches to avoid overcrowding, sear the pork cubes until golden brown on all sides, about 3-4 minutes per batch. Transfer seared pork to a plate and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes, scraping up the browned bits from the bottom of the pot.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots, parsnips, turnips, and potatoes to the pot and sauté for 5 minutes to lightly brown the vegetables.
Pour in the white wine to deglaze the pot, scraping up any remaining browned bits. Let the wine simmer for 2 minutes.
Stir in the chicken stock, tomato paste, bay leaves, and thyme sprigs. Return the seared pork (and any accumulated juices) to the pot.
Bring the stew to a gentle simmer, then lower the heat to medium-low. Cover the pot with a lid and allow the stew to cook for 1.5 to 2 hours, or until the pork is tender and the vegetables are fully cooked.
Remove and discard the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.
Nutrition Facts
Calories |
3970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.1 g | 294% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 709 mg | 236% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 47.2 g | ||
| Protein | 222.3 g | 445% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 7109 mg | 151% | |
*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.
