Slow Cooked Pork Stew
Warm and hearty, this Slow Cooked Pork Stew is the ultimate comfort food for any season. Tender cubes of pork shoulder are slow-cooked to perfection with a medley of vegetables—carrots, celery, onions, and russet potatoes—all infused with earthy herbs like thyme, rosemary, and bay leaves. A rich tomato-infused broth thickened with a hint of flour adds depth to every spoonful. This recipe shines with its hands-off cooking method, allowing flavors to meld beautifully over 8 hours in your slow cooker. Perfect for cozy family dinners or meal prep, this one-pot dish is as satisfying as it is simple. Garnish with fresh parsley for a pop of color and enjoy a bowl of pure, slow-cooked goodness!
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Recipe Information
Ingredients
- 2 pounds Pork shoulder
- 1 large Yellow onion
- 3 medium Carrots
- 3 sticks Celery stalks
- 3 large Russet potatoes
- 4 pieces Garlic cloves
- 2 tablespoons Tomato paste
- 3 tablespoons All-purpose flour
- 4 cups Chicken or beef broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the pork shoulder into 1.5-inch cubes. Season generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork cubes in batches until browned on all sides, about 2-3 minutes per side. Transfer the seared pork to the slow cooker.
Peel and dice the onion, carrots, and potatoes into bite-sized pieces. Slice the celery into similar-sized pieces. Mince the garlic.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onion, carrots, celery, and garlic for 4-5 minutes until softened and fragrant.
Stir the tomato paste into the skillet and cook for an additional 1-2 minutes to enhance its flavor.
Sprinkle the flour over the vegetable mixture and stir until the flour is fully absorbed, about 1 minute.
Gradually pour in the broth while whisking to deglaze the skillet and create a smooth sauce. Cook for 2-3 minutes until the sauce begins to thicken.
Transfer the vegetable and sauce mixture to the slow cooker, adding it over the seared pork.
Add the diced potatoes, dried thyme, dried rosemary, bay leaves, and an additional pinch of salt and pepper to the slow cooker. Stir gently to combine.
Cover the slow cooker with the lid and cook on LOW for 8 hours or on HIGH for 4-5 hours, or until the pork is tender and the vegetables are fully cooked.
Once the cooking time is complete, discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.5 g | 46% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1416 mg | 30% | |
*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.
