Pork Stew

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Hearty, comforting, and full of flavor, this Pork Stew is everything you want in a comfort meal. Tender pork shoulder, potatoes, carrots, and a rich, savory broth come together in one cozy pot.

Prep Time15

Cook Time2

Total Time2 15

Course: Main Dishes

Cuisine: American

Keyword: Boston butt, Iowa Pork, pork shoulder roast, pork stew, stew

Servings: servings

Calories: 207kcal

Equipment

Ingredients

4 slices thick cut bacon chopped into small pieeces
1 (3 pound) boneless pork shoulder roast or Boston Pork Butt Roast fat trimmed and cut into 1.5” chunks
1 ½ teaspoons salt
¼ cup all-purpose flour
2 Tablespoons olive oil
1 (medium-sized) yellow onion diced
2 ribs celery diced
4 (medium-sized) carrots cut into chunks
4 cloves garlic minced
1 (8 ounce can) tomato sauce
2 bay leaves
½ teaspoon dried thyme
1 teaspoon paprika
½ teaspoon dried rosemary
6 cups vegetable stock
4 Yukon gold potatoes about 2 pounds, cut into chunks
2 Tablespoons cornstarch + 2 Tablespoons water combined to make a slurry
Salt and Pepper to taste
Fresh parsley chopped, for serving

Instructions

Add the bacon pieces to a large Dutch oven set over medium-high heat. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving the rendered fat in the pot.
Combine the flour and salt in a shallow dish, then dredge the pork pieces in the mixture to coat. Working in batches, add the coated pork to the pot with the reserved bacon fat and cook until browned on all sides. Transfer the browned pork to the plate with the bacon. Discard any remaining fat in the pot. Wipe the pot clean.
Pour the olive oil into the pot and set it over medium heat. When the oil is hot, add the onion and celery. Cook, stirring frequently, until the onion becomes translucent. Add the minced garlic and cook for about 1 minute, until fragrant. Stir in the tomato sauce, bay leaves, thyme, rosemary, and paprika.
Return the bacon and pork to the pot and pour in the stock. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover and cook, stirring occasionally, until the meat is very tender, about 1½ hours.
Uncover the pot and stir in the carrot and potato chunks. Cover again and continue cooking, stirring occasionally, until the vegetables are fork-tender, about 30 minutes. Remove and discard the bay leaves.
Stir the cornstarch slurry into the pot and cook for about 5 more minutes, until the stew has thickened.
Taste and adjust the seasoning with salt and pepper as needed.
Ladle into bowls and garnish with chopped parsley before serving.

Notes

Slow Cooker Instructions

Brown the pork shoulder and bacon as you do with the stovetop method before adding to the slow cooker.
Add the browned pork, bacon, and the rest of the ingredients, with the exception of the parsley, to the slow cooker.
Cook on LOW for 7–8 hours or HIGH for 3½–4 hours, until the pork is fork-tender and the vegetables are cooked through.
About 5 minutes before serving, stir in the cornstarch slurry to thicken the stew. Taste and season with salt and black pepper. Garnish with fresh parsley when serving.

Storage Tips for Leftovers

Refrigerator: Let the stew cool, then store in an airtight container for up to 4 days.
Freezer: Portion cooled stew into freezer-safe containers or bags, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove over medium heat, stirring occasionally. Add a little stock or water if the stew has thickened too much.

Nutrition