A tasty pork stew made with onions, garlic, carrots, potatoes, sweet potatoes, peas, and pork butt or pork shoulder, all in a perfectly seasoned tomato beef base. The end result is comfort food at its best and pure nirvana.
This stew is a favorite of ours and a nice change from beef or chicken. Enjoy this recipe cooked on the stovetop or in a crock pot. I love to serve this with Cornbread or Sweet Maple Dinner Rolls.
How to make Pork Stew
Start by trimming your pork up a bit and cutting it into bite-size pieces. Then combine the flour, salt, and pepper in a large zipper bag. Add pork to the bag and shake to coat. Now add a little bit of oil to a large Dutch oven or heavy stockpot over medium-high heat and brown the pork. Remove the pork to a plate. Then heat a little more vegetable oil and cook the onions until soft. Next, reduce the heat to low and add the garlic, marjoram, rosemary, and thyme, cooking for 1 minute.
Now add the chicken broth scraping the bottom of the pot to remove those delicious brown bits. This process is known as deglazing. Then stir in the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour.
Take the pot out of the oven and add the carrots, potatoes, and sweet potatoes. Then cover and bake for about 45 minutes. Now remove the pot from the oven and add the peas. Cook for about 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork-tender. Finally, spoon into bowls and garnish with fresh thyme leaves or fresh parsley.
Recipe notes and helpful tips for Pork Stew
- Use sliced pork butt, pork shoulder, or even pork steaks. Trim most of the heavy fat and cartilage. However, leave some marbled fat for flavor and tenderization. I prefer not to use pork tenderloin for this recipe as it is too lean.
- For aesthetic purposes, peel your carrots, potatoes, and sweet potatoes. It makes them look so much better, and you will be glad that you did.
- You can make this in any kind of heavy pot that you can cover and place in the oven. You could even move to a covered casserole dish once the pot is deglazed.
- Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not-so-satisfying texture experience.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the microwave at a reduced power.
- Freeze in a sturdy freezer container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave at a reduced temperature.
What meat is best for Pork Stew?
Pork butt, pork shoulder, pork steaks, or even boneless pork ribs (which are cut from the butt) work well for this recipe. These are all relatively inexpensive cuts that are tough and fatty, but when cooked for long periods of time, the fat and cartilage break done and tenderize the meat. Kind of like what happens to a chuck roast when you cook it for a while.
How do you cook this stew in a slow cooker?
Follow the recipe up to and including deglazing the pan with the chicken broth, then transfer the liquid to a crock pot. Then add the bay leaves, tomato paste, and browned pork. Cover and cook on high for 2 hours or low for 3 1/2 to 4 hours.
Then add the potatoes, carrots, and sweet potatoes and cook for an additional 1 1/2 hours on high or 3 hours on low. Finally, add the peas and cook until the peas are hot and the vegetables are tender.
What veggies can I use in pork stew?
For this recipe, I stayed pretty traditional with onions, garlic, potatoes, sweet potatoes, carrots, and peas but feel free to experiment with other vegetables to suit your taste. Or use what you have, or that is readily available and within your budget.
- Onions
- Potatoes
- Carrots
- Sweet Potatoes
- Mushrooms
- Parsnips
- Peas
- Beans
- Rutabaga
- Celery
- Beets
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Pork Stew
An easy family favorite Pork Stew Recipe with onions, garlic, and a medley of root vegetables all in a beefy tomato base. Fix this tasty hearty homecooked meal today.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 serving
- Category: main meal pork
- Method: stovetop/bake
- Cuisine: American
Ingredients
- 1/3 cup all purpose flour
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 ½ lbs. pork butt or shoulder trimmed and cut into 1 inch cubes
- 2–3 tablespoons vegetable oil or olive oil
- 1 medium sweet onion chopped
- 2 cloves garlic
- 1 teaspoon marjoram
- ½ teaspoon crushed rosemary
- ½ teaspoon dried thyme
- 2 cups low sodium chicken broth or chicken stock
- 2 bay leaves
- 1 ½ tablespoons tomato paste
- 2 carrots peeled and diced
- 2 russet potatoes peeled and diced
- 1 medium sweet potato peeled and diced
- 1 cup frozen peas
- 1 tablespoon fresh thyme leaves
Instructions
- Combine flour, salt, and pepper in a large zipper bag. Add pork and shake to coat. Heat vegetable oil in a large Dutch oven or heavy stockpot over medium heat. Using tongs, remove the pork shaking the excess flour off. Add the pork to the pot and brown on both sides. Remove the pork to a plate.
- Preheat oven to 350 degrees.
- If necessary add a little more vegetable oil. Add onions and cook until soft. Reduce the heat to low and add the garlic, marjoram, rosemary, and thyme cooking for 1 minute while stirring constantly.
- Add the chicken broth scraping the bottom of the pot to remove the brown bits. Add the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour.
- Take the dish out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for 45 minutes. Remove from the oven and add the peas. Cover and bake for an additional 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork-tender. Sprinkle with fresh thyme leaves.
Notes
- Use sliced pork butt, pork shoulder, or even pork steaks. Trim most of the heavy fat and cartilage. However, leave some marbled fat for flavor and tenderization. I prefer not to use pork tenderloin for this recipe as it is too lean.
- For aesthetic purposes, peel your carrots, potatoes, and sweet potatoes. It makes them look so much better, and you will be glad that you did.
- You can make this in any kind of heavy pot that you can cover and place in the oven. You could even move to a covered casserole dish once the pot is deglazed.
- Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not-so-satisfying texture experience.
- Store leftovers in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the microwave at a reduced power.
- Freeze in a sturdy freezer container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave at a reduced temperature.
Keywords: pork stew meat, pork stew slow cooker, pork stew with root vegetables
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Jasmine Martin
I have had beef stew before, but never pork stew. It was really yummy. I will make it again!
Tammy
This was a perfect day for this soup…how hearty and delicious! We loved it.
Home Decor Ideas
The stew looks so so good!!! I love stews but never had pork stew, I can’t wait to make your recipe, can’t wait.
Yeah Lifestyle
I love pork stew, and this recipe also has all of my favorite vegetables in it. We gave it and try, and it was a hit with the whole family.
★★★★★
Melanie E
This pork stew is a tasty, hearty dish. It’s perfect for winter to warm you up and ideal for my husband as he loves meaty dishes.
★★★★★
Kelly Anne
That looks so simple and easy to do! I’d definitely pop.this is my autumn winter meal plan.
★★★★★
Talya Stone
The perfect comfort stew. I love that you’ve included sweet potatoes in here too and plenty of other vegetables.
Luna S
Yum! This reminds me of growing up when my grandma would make a similar dish. This sounds so good.
Amber
Even my 5 year old loves this dish! Thanks so much for giving us something new to fix for dinner. I bet you could use leftover turkey as a substitute too!
★★★★★
Beth Pierce
Thanks, Amber! So glad that your five-year-old likes the recipe!
Barbara Cardinal
This is great, but I had to add 2 extra cups of chicken broth because it was too dry
★★★★
Beth Pierce
Thanks for the tip Barbara. Glad that you liked it!
Elise
My son actually has quite a bit of pork on hand. I will share this recipe with him.
★★★★★
Beth Pierce
Thanks! I hope he enjoys it!
Edgar
Aaaawwww…you have my heart already! This pork stew must be one to die for! Thanks for sharing your recipe.
Gervin Khan
Such an easy and delicious dish to make for my family. We love it!
★★★★★
Ej Requina
Im Filipino and your stew looks exactly the same as our Caldereta and I love that dish. We always prepare that in family occasions since its a concoction of flavors and ingredients, and of course best paired with rice!
Marysa
What a nice and hearty stew. Perfect for our winter weather here in cold New England! Sounds delicious!
Beth Pierce
Thanks! We are having quite the winter too. Enjoy!
Frank
This looks yummy. Love that it has carrots and lately I have been cooking things with carrots. Thank you for sharing!
Beth Pierce
The pleasure is all mine!
Milton Coyne
Here in the Philippines, this dish is very close to what we called Caldereta. It uses the same set of ingredients and way of cooking. Some even adds bread crumbs to it to make the sauce thicker.. others are using lamb meat to replace the chicken too.. this one you shared looks really amazing
★★★★★
Beth Pierce
Thanks Milton! I hope you try it. It is really delicious.
Christian
This closely resembles a popular dish here in the philippines called menudo. I wonder if it tastes different?
Alita
Pork Stew is not only easy to make but also delicious! I just made this with some tweaks and my family loved it. Thanks for sharing your recipe.
★★★★★
Beth Pierce
The pleasure is all mine. So happy that you liked it!
Subarna
Your recipe was tasty and a huge hit. I will make it again.
Sandra
I love stew recipes! Especially for the colder nights here in Alabama. I like to prep ahead and make a rather large batch so I know that I will have leftovers for saving. Alabama weather is a “never can tell” state when it comes to our climate changes.
Beth Pierce
Understood. Missouri is pretty much the same way.
Leanne Wong
Just looking at that is making me hungry! Believe it or not, I’ve never had pork stew before. It looks so good!
★★★★★
Carol
This was amazing. I used a pork roast cut up in bit size pieces. Did feel like pork roast so I tried this and was delighted. Saves some of my chopped carrots and sweet potato and cooked them in Jasmin rice. Used chicken broth instead of water to cook rice. Served the stew over the rice. Definitely a man pleasing, stick to your ribs stew.
★★★★★
Beth Pierce
Thanks Carol! So happy that you liked it. Thanks for all the great tips!!
Barbara Cardinal
Wow! This is so good I ate until I hated myself. 🤣
★★★★★
Beth Pierce
Oh my!
Sandra
It was a huge hit at my house! Everyone at my house loved it.
★★★★★
Krystle
Super tender and full of flavor. Just the stick to your ribs meal that we needed on this chilly night.
★★★★★
Allyson Zea
This stew is so hearty and comforting for fall! Thanks for the easy recipe!
Beti
This is the perfect fall dish! I am so excited to try it!
★★★★★
katerina
I LOVE how hearty and delicious this is! The perfect meal for fall!
★★★★★
Erin
This pork stew couldn’t look any more perfect!
★★★★★
Amanda
This is going to be perfect for those cold days that are coming, I cannot wait!