Oven Baked Pork Stew
Warm, hearty, and packed with flavor, this Oven Baked Pork Stew is the ultimate comfort food for any occasion. Made with tender, slow-braised pork shoulder, colorful root vegetables, and a rich broth infused with tomato paste, fresh thyme, and a hint of garlic, this stew is oven-baked to perfection in a Dutch oven for a deep, homestyle taste. The addition of russet potatoes and a pop of sweet frozen peas ensures every bite is both satisfying and wholesome. Perfect for cozy family dinners or meal prepping, this one-pot wonder cooks low and slow, allowing the flavors to meld beautifully for a melt-in-your-mouth experience. Serve it with crusty bread or over rice, and don't forget the fresh parsley garnish for a touch of brightness. With minimal prep and no babysitting required, this recipe is an easy, hands-off way to create a delicious, hearty meal that feeds a crowd!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 3 medium Carrots
- 2 Celery stalks
- 3 large Russet potatoes
- 3 Garlic cloves
- 2 tablespoons Tomato paste
- 2 tablespoons All-purpose flour
- 4 cups Beef or chicken broth
- 1 Bay leaf
- 4 sprigs Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Frozen peas
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 325°F (163°C).
Cut the pork shoulder into 1-inch cubes and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 5-7 minutes per batch. Remove to a plate and set aside.
While the pork is browning, peel and dice the onion, peel and slice the carrots into 1/2-inch rounds, dice the celery stalks, and peel and cut the potatoes into 1-inch chunks. Mince the garlic cloves.
In the same Dutch oven, add the diced onion, carrots, and celery, cooking over medium heat for 5 minutes until softened. Add the minced garlic and cook for another minute.
Stir in 2 tablespoons of tomato paste and 2 tablespoons of flour, cooking for 1-2 minutes until the mixture is well coated and slightly thickened.
Slowly pour in 4 cups of broth, scraping the bottom of the pot to release any brown bits. Stir well to combine.
Return the seared pork to the Dutch oven, along with the potatoes, bay leaf, thyme sprigs, remaining 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine and bring to a gentle simmer.
Cover the Dutch oven with its lid and transfer to the preheated oven. Bake for 1 hour and 30 minutes, stirring once halfway through the cooking time.
Remove the Dutch oven from the oven and carefully take out the thyme sprigs and bay leaf. Stir in 1 cup of frozen peas and return to the oven for an additional 10 minutes.
Remove from the oven and let the stew rest for 5 minutes. Taste and adjust seasoning if needed.
Garnish with chopped fresh parsley and serve warm with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 42.9 g | 214% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7989 mg | 347% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 40.9 g | ||
| Protein | 262.4 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 10513 mg | 224% | |
*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.
