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 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 oil to a 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 sprinkle with fresh thyme leaves.
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.
- 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 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 heaty homecooked meal today.
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 serving 1x
- Category: main meal pork
- Method: stovetop/bake
- Cuisine: American
Ingredients
- 1/3 cup flour
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 ½ lbs. pork butt or shoulder trimmed and cut in bite size cubes
- 2–3 tablespoons vegetable 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 Dutch oven or heavy stockpot over medium heat. Using tongs remove pork shaking 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. It really helps cook it tender.
- 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 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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