Pork Stew for the Crock Pot
Unwind with the comforting flavors of this hearty Pork Stew for the Crock Pot, a one-pot meal perfect for busy weekdays or slow weekends. Tender pork shoulder, browned to perfection, is combined with an array of wholesome vegetables like carrots, potatoes, and celery, then slow-cooked in a savory beef broth infused with garlic, tomato paste, Worcestershire sauce, and fragrant herbs such as thyme and rosemary. The addition of frozen peas and a cornstarch slurry in the final moments creates a velvety, satisfying texture. With only 20 minutes of prep time, this hands-off recipe delivers rich, melt-in-your-mouth flavor after 8 hours of low-and-slow cooking. Serve this crowd-pleasing stew hot with crusty bread or fluffy rice for a cozy, filling dinner the whole family will love. Perfect for crock pot cooking enthusiasts searching for a hearty, easy pork stew recipe!
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Recipe Information
Ingredients
- 2 pounds pork shoulder (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 3 medium carrots (peeled and cut into chunks)
- 3 medium potatoes (peeled and cubed)
- 2 celery stalks (sliced)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup frozen peas
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the pork shoulder cubes with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork cubes in batches until browned on all sides. Transfer the browned pork to the crock pot.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Transfer to the crock pot.
Add the carrots, potatoes, and celery to the crock pot along with the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir to combine.
Cover the crock pot with the lid and cook on low for 8 hours, or until the pork and vegetables are tender.
Thirty minutes before serving, add the frozen peas to the crock pot.
In a small bowl, mix the cornstarch with water to create a slurry. Stir the slurry into the crock pot to thicken the stew. Allow it to cook for an additional 30 minutes.
Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.
Serve the pork stew hot in bowls with fresh bread or over cooked rice for a complete meal.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.8 g | 274% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7020 mg | 305% | |
| Total Carbohydrate | 169.4 g | 62% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 37.4 g | ||
| Protein | 198.9 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6445 mg | 137% | |
*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.
