Pork and Broccoli Stew
Warm up with a hearty, comforting bowl of Pork and Broccoli Stew, a delightful one-pot meal brimming with tender chunks of seared pork shoulder, vibrant broccoli florets, and hearty vegetables like carrots and potatoes. This savory stew boasts a rich, aromatic broth seasoned with garlic, paprika, and fresh thyme, slowly simmered to perfection for ultimate flavor. Balance is key in this dish, as the addition of a cornstarch slurry creates a velvety texture that beautifully coats every bite. With minimal prep and the magic of slow cooking, this satisfying dish is perfect for family dinners or meal prepping. Serve it piping hot and enjoy a cozy, wholesome meal in every spoonful! Keywords: pork stew, broccoli stew, hearty stew, one-pot meal, comfort food, easy dinner recipe.
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Recipe Information
Ingredients
- 1.5 pounds Boneless pork shoulder, cut into 1-inch cubes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic, minced
- 2 medium Carrots, sliced into rounds
- 2 medium Potatoes, peeled and diced
- 3 cups Broccoli florets
- 4 cups Chicken broth
- 2 leaves Bay leaves
- 1 teaspoon Paprika
- 2 sprigs Fresh thyme
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Season the pork cubes with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the pork cubes in batches until golden brown on all sides. Remove and set aside.
In the same pot, add diced onions and cook until softened, about 5 minutes.
Stir in minced garlic, cooking for 1 minute until fragrant.
Add the sliced carrots and diced potatoes, stirring to combine.
Return the browned pork to the pot, then pour in the chicken broth.
Add bay leaves, paprika, and thyme sprigs. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 1 hour, stirring occasionally.
After 1 hour, add the broccoli florets to the pot. Simmer for an additional 10–15 minutes until the broccoli is tender.
In a small bowl, whisk together cornstarch and water to make a slurry.
Stir the cornstarch slurry into the stew to thicken the broth. Cook for 2–3 more minutes.
Remove the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper if needed.
Serve the stew hot in bowls, garnished with fresh thyme if desired.
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.5 g | 192% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 140% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 129.9 g | 47% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 20.7 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4934 mg | 105% | |
*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.
