pork stew recipe

Full of meat, veggies, and flavor, Pork Stew is a hearty, delicious meal that is sure to chase away the winter chill. It&#x27;s simple to make and feeds a crowd!

Pork Stew

pork

all-purpose flour

salt

black pepper

vegetable oil

bacon, (chopped)

onion, (diced)

garlic, (minced)

celery,

white wine

beef broth

tomato paste

thyme leaves

rosemary leaves

bay leaves

prunes, (chopped)

russet potatoes, (peeled and cubed)

parsnips, (peeled and diced)

parsley, (chopped)

In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.

Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.

Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.

Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.

Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.

Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.

Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you&#x27;d like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

Follow this easy recipe video for a delicious richly flavored pork stew filled with your favorite root vegetables and tender bits of boneless pork.

Rich Pork Stew Recipe with Root Vegetables

lbs boneless pork roast,

all purpose flour

tsp black pepper, divided

tsp smoked paprika

olive oil

yellow onion, chopped

garlic cloves,

white wine (or chicken broth)

celery stalks,

carrots,

Yukon gold potatoes,

chicken broth

14.5 oz can diced tomatoes

Worcestershire sauce

basil

oregano

oz Baby Bella mushrooms, chopped

peas

parsley,

Whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon...

Whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika in a medium bowl then toss the pork cubes in it until coated;

Heat olive oil over medium heat in a...

Heat olive oil over medium heat in a large dutch oven;

Once oil is hot, place the pork in...

Once oil is hot, place the pork in an even layer on the bottom of the pan.  You may need to do this process in 2-3 batches depending upon the size of your dutch oven and amount of pork used;

Brown the pork for 2-3 minutes on each...

Brown the pork for 2-3 minutes on each side until all pieces are browned and then transfer to a plate;

Add the onion to the pan and saute...

Add the onion to the pan and saute for 1 minute then add the garlic and cook for another 30 seconds stirring as it cooks;

Add the wine or equal amounts of broth...

Add the wine or equal amounts of broth to the dutch oven and stir while scraping the bottom of the pan to deglaze any cooked bits from the pot;

Add the celery, carrots, potatoes, chicken broth, tomatoes,...

Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce and stir to combine;

Add the bay leaves, dried basil, dried oregano,...

Add the bay leaves, dried basil, dried oregano, remaining salt and black pepper, then stir;

Bring the mixture to a boil, then reduce...

Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes;

Add the pork back to the dutch oven,...

Add the pork back to the dutch oven, stir and cover simmering for 30-40 minutes stirring occasionally;

Add the mushrooms and frozen peas to the...

Add the mushrooms and frozen peas to the stew and simmer uncovered for an additional 10-15 minutes or until the mushrooms are tender;

Season with additional salt and pepper if needed,...

Season with additional salt and pepper if needed, then serve with a slice of bread and fresh parsley on top.

https://mediavine-res.cloudinary.com/video/upload/i1tbwhdau0hflm8zazml.mp4

Learn how to make this delicious pork stew filled with your favorite vegetables that will remind you of your favorite childhood meals!  A simple recipe tutorial!

This Pork Stew Recipe is easy to follow and makes a savory, delicious and comforting meal that everyone will love.

Pork Stew Recipe

½ pork

½ Tablespoon flour

paprika

caraway seeds (crushed)

Tablespoons cider vinegar

carrot (sliced)

grape tomatoes (halved,

onion (slivered lengthwise)

parsley (chopped)

Mix flour, paprika, caraway seeds, salt, and pepper.

Toss pork to coat with the flour mixture. It may not coat pork completely.

Heat a large dutch oven or pot (cast iron pot if possible) on high with oil and saute meat for 8-10 minutes, stirring occasionally, until pork is browned.

Add cider vinegar and deglaze the pan (scraping up the brown bits).

Add chicken broth, carrots, and tomato paste. If meat is not covered, add additional broth. Bring to a boil, then reduce to a simmer.

Cook for 45 minutes, stirring occasionally. If dry, add additional chicken broth.

Add tomatoes and onions to the pot. Cook for 15 more minutes. The stew should be reduced. If not, remove lid and allow to simmer for up to 10 more minutes.

Garnish with fresh parsley. Serve over cooked egg noodles and with a salad.

This Instant Pot Pork Stew is a simple and peasant dish that will satisfy even the most refined cravings. It will warm your belly with its hearty and delicious flavor for sure!

Instant Pot Pork Stew

pork shoulder

onions

garlic

Yukon gold potatoes

baby carrots

tomato puree

tsp pepper

tsp coriander

chopped parsley

Switch on your Instant Pot on “Saute” program, adjusting to High. Add about 4 tbsp of oil and wait until its hot. Once the oil is simmering, add the pork meat and season it with salt and freshly ground pepper. Brown the meat on all sides for about 7- 10 minutes.

Once the meat is browned add finely chopped onion and minced garlic. Saute 3 more minutes and add ½ cup of tomato puree. Let everything simmer for 4-5 more minutes until tomato puree will thicken. Then add 1 cup of water to deglaze the pot.

At this point cancel the “Saute” program and switch on the Pressure cook for 30 minutes on High. Pour diced potatoes and baby carrots. Add water just to cover the ingredients and close the lid. When the program is done let the “pressure release” naturally for 10 minutes and then open carefully the lid. Top with finely chopped fresh parsley.

My Pork Stew Recipe features melt in your mouth tender pork shoulder and an assortment of veggies in a flavorful red wine enhanced gravy.

Tbsp neutral cooking oil

pork shoulder,

salt,

pepper,

bacon,

celery stalks, diced

onion,

dry red wine

tomato sauce

rosemary

thyme

potatoes,

Season the pork with salt and pepper, and...

Season the pork with salt and pepper, and dredge in flour.

Heat oil in a dutch oven or soup...

Heat oil in a dutch oven or soup pot over medium-high heat. Add the pork and brown on all sides. Cook in batches to avoid overcrowding. Remove to a plate.

Add the bacon into the pot and cook...

Add the bacon into the pot and cook for a few minutes till browned (it does not need to be crisped up). Add carrot, celery, onion and garlic. Sauté until the vegetables begin to soften.

Add in the wine and stir to deglaze...

Add in the wine and stir to deglaze the pot, scraping up any browned bits from the bottom of the pot. Stir in tomato sauce and pork chunks, and cook for 2-3 minutes.

Add beef broth, Worcestershire sauce and fresh herbs....

Add beef broth, Worcestershire sauce and fresh herbs. Bring to a simmer, reduce heat to medium-low, cover and cook for about 90 minutes.

Add potatoes and peas. Mix well. Return cover...

Add potatoes and peas. Mix well. Return cover to pot and cook an additional 45 minutes to an hour, until pork is tender and potatoes are cooked.

Remove from heat. Taste and adjust for salt...

Remove from heat. Taste and adjust for salt and pepper. Allow stew to rest for at least 10 minutes before serving.

Follow steps 1-3 as described in the stovetop...

Follow steps 1-3 as described in the stovetop method, then transfer vegetable mixture into the crockpot.

Add all remaining stew ingredients, along with the...

Add all remaining stew ingredients, along with the pork. Mix well.

Cover and cook on high for 3-4 hours,...

Cover and cook on high for 3-4 hours, or low for 6-8 hours.

Set the Instant Pot to Saute mode. Add...

Set the Instant Pot to Saute mode. Add 2 Tbsp oil, then once hot add dredged pork (working in batches) and brown on all sides. Remove to a plate.

Add additional oil if needed, then sauté onion,...

Add additional oil if needed, then sauté onion, celery, carrots and garlic until they begin to soften. Turn off the Instant Pot.

Add in remaining ingredients. Stir well, making sure...

Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place pork chunks into the mixture.

Add the lid, seal, and cook on high...

Add the lid, seal, and cook on high pressure for 40 minutes, followed by a natural pressure release.

This Pork Stew recipe is loaded with chunks of juicy pork tenderloin, tender potatoes, and carrots in a savory tomato broth. An easy, hearty, and filling recipe to enjoy all winter long.

onion

garlic (minced)

flour (for thickening)

broth

tomatoes (with juice)

potatoes

carrots

bay leaf

parsley (chopped (for garnish))

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Season the pork tenderloin cubes with salt and pepper. Add the pork to the pot in batches, if necessary, to avoid overcrowding. Brown the pork on all sides for about 5-7 minutes. Remove the pork and set it aside.

In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.

Add the flour to the onion and garlic mixture, stirring well for about 1 minute to cook the flour.

Pour in the broth and deglaze the pot by scraping the bottom to release any browned bits.

Return the pork to the pot. Add the diced tomatoes (with juice), russet potatoes, carrots, thyme, rosemary, Worcestershire sauce, and bay leaf. Stir well to combine.

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.

Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.

Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice, if desired. Enjoy!

https://content.jwplatform.com/videos/ahx4nSDa.mp4

This Pork Stew recipe is loaded with chunks of juicy pork tenderloin, tender potatoes, and carrots in a savory tomato broth.

Top 6 pork stew recipe recipes from across the web

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Pork Stew

Rich Pork Stew Recipe with Root Veg...

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Pork Stew Recipe

Pork Stew

Top 6 pork stew recipe recipes from across the web

The most viewed pork stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Stew

Rich Pork Stew Recipe with Root Veg...

Pork Stew Recipe

Instant Pot Pork Stew

Pork Stew Recipe

Pork Stew

The most viewed pork stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine