Pork and Mushroom Stew
Warm up your kitchen with this hearty and comforting Pork and Mushroom Stew, a one-pot wonder perfect for cozy dinners or meal prep. Tender cubes of pork shoulder are seared for maximum flavor and slow-simmered in a rich, savory broth infused with earthy button mushrooms, aromatic garlic, and fresh herbs like thyme and bay leaf. Balanced with hearty vegetables—carrots, celery, and cubed potatoes—and a splash of dry white wine for depth, this stew is both rustic and elegant. Ready in just under two hours, it's an ultimate comfort food masterpiece guaranteed to warm your soul. Serve it with crusty bread for mopping up the delicious broth or spoon it generously over rice. This stew is tailor-made for slow Sunday suppers or chilly weeknight dinners!
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Recipe Information
Ingredients
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 8 ounces button mushrooms, sliced
- 2 large carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 4 cups chicken or vegetable broth
- 1 cup dry white wine
- 4 sprigs fresh thyme
- 1 leaf bay leaf
- 2 medium potatoes, peeled and cubed
- 2 tablespoons fresh parsley, chopped
Instructions
Trim any excess fat from the pork shoulder and cut it into 1-inch cubes.
Season the pork cubes with salt and black pepper, then lightly coat them in flour.
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat.
Sear the pork cubes in batches until browned on all sides. Remove the pork from the pot and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion until softened, about 3-4 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes.
Add the chopped carrots and celery to the pot and cook for another 3 minutes.
Deglaze the pot with the dry white wine, scraping the bottom to release any browned bits.
Return the seared pork to the pot and pour in the chicken or vegetable broth.
Add the fresh thyme sprigs, bay leaf, and cubed potatoes. Bring the stew to a boil, then reduce the heat to low and cover the pot.
Simmer the stew for 1.5 hours, stirring occasionally, until the pork is tender and the vegetables are cooked through.
Remove the thyme sprigs and bay leaf before serving.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish with fresh parsley and serve hot with crusty bread or over rice.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1033 mg | 45% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1004 mg | 21% | |
*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.
