Great Depression Pork Stew
Experience a taste of history with this hearty and comforting Great Depression Pork Stew, a recipe inspired by the ingenuity of tough times. Perfectly seared pork shoulder is simmered to tender perfection alongside simple, affordable ingredients like potatoes, carrots, and celery, creating a rich, aromatic broth enhanced with canned diced tomatoes, fragrant thyme, and a touch of garlic. This rustic one-pot meal balances wholesome flavor with budget-friendly simplicity, taking just 20 minutes of prep and a leisurely simmer to develop its homey charm. Ideal for cozy family dinners, serve this timeless stew piping hot with crusty bread to soak up every last drop.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound pork shoulder or stew meat
- 3 medium potatoes
- 3 medium carrots
- 1 large yellow onion
- 2 stalks celery stalks
- 2 cloves garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 1 14-ounce can canned diced tomatoes
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 cup frozen peas
Instructions
Peel and chop the potatoes, carrots, and onion into bite-sized pieces. Slice the celery into small chunks. Mince the garlic cloves.
Cut the pork shoulder into 1-inch cubes, trimming excess fat. Pat dry with paper towels and season lightly with salt and pepper.
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the pork in batches to avoid overcrowding, browning the pieces on all sides. Remove the pork and set aside.
Lower the heat to medium and add the onions, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for about 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or beef broth while stirring to prevent lumps. Add the diced tomatoes (including their juices), bay leaf, thyme, salt, and pepper. Stir to combine.
Return the browned pork to the pot and bring the stew to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for 60 minutes, stirring occasionally.
After 60 minutes, add the chopped potatoes to the pot. Cover and cook for an additional 20-25 minutes, or until the potatoes are tender.
Stir in the frozen peas and cook for another 5 minutes to heat them through. Adjust seasoning with additional salt and pepper to taste, if necessary.
Remove the bay leaf and serve the stew hot with crusty bread or biscuits, if desired.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6593 mg | 287% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 47.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5657 mg | 120% | |
*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.
