Pork Stew
Cozy up with a bowl of hearty and flavorful Pork Stew, the ultimate one-pot comfort food perfect for chilly evenings. This recipe features tender, melt-in-your-mouth pork shoulder simmered in a savory broth enriched with aromatic herbs, tomato paste, and a medley of vegetables, including carrots, celery, and potatoes. Slightly thickened with a light coating of flour on the pork, this stew achieves a rich, satisfying texture that pairs beautifully with crusty bread or a side of fluffy rice. With simple prep and the magic of slow simmering, this dish delivers bold, comforting flavors that can easily feed a crowd. Perfect for family dinners or meal prepping, this classic pork stew is a must-try for lovers of wholesome, home-cooked meals.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 1.5 tsp salt
- 1 tsp black pepper
- 3 tbsp all-purpose flour
- 3 tbsp olive oil
- 1 large yellow onion, chopped
- 3 medium garlic cloves, minced
- 4 cups chicken or vegetable broth
- 3 medium carrots, peeled and sliced
- 2 medium celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 2 tbsp tomato paste
- 2 whole bay leaves
- 3 whole fresh thyme sprigs
- 2 tbsp parsley, chopped (optional for garnish)
Instructions
Cut the pork shoulder into 1-inch cubes. Season the meat with 1 teaspoon of salt and 1 teaspoon of black pepper, then toss in the flour until evenly coated.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot. Cook each batch for 4-5 minutes until browned on all sides. Remove and set aside.
In the same pot, add the chopped onion and cook for 4-5 minutes until softened, scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for an additional minute until fragrant.
Return the browned pork to the pot and stir in the tomato paste. Cook for 1-2 minutes to develop its flavor.
Pour in the broth, scraping the bottom of the pot to deglaze, then add bay leaves and thyme sprigs. Bring the mixture to a boil.
Reduce the heat to low and cover the pot. Let the stew simmer for 1 hour, stirring occasionally.
Add the carrots, celery, and potatoes to the pot. Cover and continue simmering for another 30-40 minutes, or until the vegetables are tender and the pork is melt-in-your-mouth soft.
Taste and adjust seasoning with additional salt and pepper, if needed. Discard the bay leaves and thyme sprigs before serving.
Ladle the pork stew into bowls and garnish with freshly chopped parsley, if desired. Serve warm with crusty bread or over rice.
Nutrition Facts
Calories |
3020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 44.5 g | 222% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 7839 mg | 341% | |
| Total Carbohydrate | 159.2 g | 58% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 25.1 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 7355 mg | 156% | |
*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.
