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.

Course main meal pork

Cuisine American

Keyword how to make pork stew, pork stew recipe, slow cooker pork stew, what to serve with pork stew

Prep Time 15

Cook Time 2 20

Total Time 2 35

Servings serving

Calories 376kcal

Author Beth Pierce

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.

Nutrition