Hearty & Flavorful: Savory Pork Stew Recipe (Slow Cooker & Stovetop Options!)

Few things are as comforting and satisfying as a bowl of steaming, savory pork stew. This recipe delivers rich, complex flavors, tender chunks of pork, and perfectly cooked vegetables in a luscious gravy. Whether you prefer the hands-off convenience of a slow cooker or the quicker gratification of a stovetop simmer, this guide provides detailed instructions for both methods. Get ready to warm up your kitchen and your soul with this irresistible pork stew!

Why You’ll Love This Pork Stew Recipe

• Incredible Flavor: The combination of searing the pork, using aromatic vegetables, and incorporating flavorful liquids like broth, wine (optional), and Worcestershire sauce creates a deeply savory and satisfying taste.
• Tender Pork: Slow cooking or simmering ensures that the pork becomes incredibly tender and practically melts in your mouth.
• Versatile: This recipe is easily adaptable to your preferences. You can add different vegetables, use various types of pork, and adjust the seasonings to your liking.
• Perfect for Meal Prep: Pork stew is even better the next day! The flavors meld together beautifully as it sits, making it an excellent make-ahead meal.
• Comfort Food Classic: Nothing beats a hearty bowl of stew on a chilly evening. It’s the ultimate comfort food that’s sure to please the whole family.

Ingredients You’ll Need

• Pork: 2-3 pounds of pork shoulder (also known as Boston butt) is ideal. Pork shoulder is a tougher cut of meat that becomes incredibly tender when slow-cooked or simmered. You can also use pork loin, but be careful not to overcook it, as it can dry out. Cut the pork into 1-inch cubes.
• Vegetable Oil: For searing the pork. Olive oil or any other neutral-flavored oil works well.
• Onion: 1 large yellow onion, chopped.
• Carrots: 2-3 medium carrots, peeled and chopped.
• Celery: 2-3 stalks of celery, chopped.
• Garlic: 4-5 cloves of garlic, minced.
• All-Purpose Flour: For thickening the stew. About 2-3 tablespoons. Gluten-free flour blends can also be used.
• Beef Broth (or Chicken Broth): 4-6 cups, depending on the desired consistency of the stew. Using beef broth will enhance the savory flavor.
• Dry Red Wine (Optional): 1 cup. Adds depth and richness to the stew. A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well. You can substitute with more beef broth if you prefer to omit the wine.
• Worcestershire Sauce: 1-2 tablespoons. Provides a savory umami flavor.
• Tomato Paste: 2 tablespoons. Adds richness and depth of flavor.
• Dried Thyme: 1 teaspoon.
• Dried Rosemary: 1/2 teaspoon.
• Bay Leaf: 1-2 bay leaves. Adds a subtle, aromatic flavor. Remember to remove them before serving.
• Potatoes: 2-3 medium potatoes, peeled and cubed. Russet, Yukon Gold, or red potatoes work well. Add potatoes later in the cooking process to prevent them from becoming mushy.
• Frozen Peas (Optional): 1 cup. Adds a touch of sweetness and color. Add frozen peas during the last 15-20 minutes of cooking.
• Salt and Black Pepper: To taste.
• Fresh Parsley (Optional): For garnish.

Equipment You’ll Need

• Large Dutch Oven or Heavy-Bottomed Pot (for stovetop method): A Dutch oven is ideal for even heat distribution.
• Slow Cooker (for slow cooker method): A 6-quart or larger slow cooker is recommended.
• Large Skillet or Frying Pan: For searing the pork (can be done in the Dutch oven/pot if large enough).
• Cutting Board and Knife: For chopping vegetables and pork.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Spatula: For stirring.

Stovetop Pork Stew Recipe: Detailed Instructions

1. Prepare the Pork: Pat the pork cubes dry with paper towels. This helps them to brown properly. Season generously with salt and pepper.
2. Sear the Pork: Heat 1-2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the pork in batches, being careful not to overcrowd the pan. Overcrowding will cause the pork to steam instead of sear. Sear on all sides until browned, about 2-3 minutes per side. Remove the seared pork from the skillet and set aside.
3. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the skillet (or Dutch oven) and sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Make the Roux: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This creates a roux, which will help to thicken the stew.
5. Deglaze the Pan: Pour in the dry red wine (if using) and scrape up any browned bits from the bottom of the pan. This adds flavor to the stew. Cook for 1-2 minutes, allowing the alcohol to evaporate.
6. Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, and tomato paste. Stir well to combine. Add the dried thyme, dried rosemary, and bay leaf.
7. Return the Pork to the Pot: Add the seared pork back to the Dutch oven.
8. Simmer the Stew: Bring the stew to a simmer, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the pork is very tender. Stir occasionally to prevent sticking.
9. Add Potatoes: Add the cubed potatoes to the stew during the last 45 minutes of cooking. This will give them enough time to cook through without becoming mushy.
10. Add Peas (Optional): If using frozen peas, add them during the last 15-20 minutes of cooking.
11. Season to Taste: Remove the bay leaf(s) and taste the stew. Season with additional salt and pepper as needed.
12. Serve: Ladle the pork stew into bowls and garnish with fresh parsley (optional). Serve with crusty bread for dipping.

Slow Cooker Pork Stew Recipe: Detailed Instructions

1. Prepare the Pork: Pat the pork cubes dry with paper towels. This helps them to brown properly. Season generously with salt and pepper.
2. Sear the Pork (Optional, but Recommended): While you can skip this step for a truly hands-off approach, searing the pork adds a significant amount of flavor. Heat 1-2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the pork in batches, being careful not to overcrowd the pan. Sear on all sides until browned, about 2-3 minutes per side. Remove the seared pork from the skillet and transfer it to the slow cooker.
3. Sauté the Vegetables (Optional): Similar to searing the pork, sautéing the vegetables before adding them to the slow cooker enhances their flavor. Add the chopped onion, carrots, and celery to the skillet (or use the same skillet after searing the pork) and sauté over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed vegetables to the slow cooker.
4. Combine Ingredients in Slow Cooker: If you skipped the searing and sautéing steps, simply combine the raw pork, chopped onion, carrots, celery, and minced garlic in the slow cooker.
5. Add Liquids and Seasonings: Pour in the beef broth, dry red wine (if using), Worcestershire sauce, and tomato paste. Stir well to combine. Add the dried thyme, dried rosemary, and bay leaf.
6. Cook on Low or High: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender.
7. Add Potatoes: Add the cubed potatoes to the slow cooker during the last 2-3 hours of cooking on low, or the last 1-1.5 hours of cooking on high.
8. Thicken the Stew (Optional): If you prefer a thicker stew, you can thicken it during the last 30 minutes of cooking. There are a few ways to do this:
   • Cornstarch Slurry: Whisk together 1-2 tablespoons of cornstarch with 2-3 tablespoons of cold water. Stir the slurry into the slow cooker and cook on high for 15-30 minutes, or until the stew has thickened.
   • Flour Slurry: Similar to the cornstarch slurry, whisk together 2-3 tablespoons of flour with 2-3 tablespoons of cold water. Stir the slurry into the slow cooker and cook on high for 15-30 minutes, or until the stew has thickened.
   • Remove and Thicken Gravy: Remove about 1 cup of the liquid from the slow cooker and transfer it to a saucepan. Bring the liquid to a simmer over medium heat. Whisk in 2-3 tablespoons of flour or cornstarch to form a slurry. Cook until thickened, then stir the thickened gravy back into the slow cooker.
9. Add Peas (Optional): If using frozen peas, add them during the last 15-20 minutes of cooking.
10. Season to Taste: Remove the bay leaf(s) and taste the stew. Season with additional salt and pepper as needed.
11. Serve: Ladle the pork stew into bowls and garnish with fresh parsley (optional). Serve with crusty bread for dipping.

Tips and Variations

• Type of Pork: While pork shoulder is the most common and recommended cut for pork stew, you can also use pork loin, pork tenderloin (although this will be leaner), or even country-style ribs. Adjust the cooking time accordingly. Leaner cuts will require shorter cooking times.
• Vegetable Variations: Feel free to add other vegetables to the stew, such as mushrooms, parsnips, turnips, or sweet potatoes. Adjust the cooking time as needed.
• Spice It Up: Add a pinch of red pepper flakes or a chopped jalapeño pepper for a little heat.
• Add Beans: Add a can of drained and rinsed cannellini beans or Great Northern beans during the last 30 minutes of cooking for added protein and fiber.
• Beer Instead of Wine: Substitute the dry red wine with a dark beer like stout or porter for a different flavor profile.
• Herb Variations: Experiment with different herbs, such as bay leaves, oregano, or marjoram.
• Browning the Flour: For a deeper, nuttier flavor, toast the flour in a dry skillet over medium heat before adding it to the vegetables. Be careful not to burn it.
• Instant Pot Adaptation: This recipe can also be adapted for the Instant Pot. Sear the pork using the sauté function, then add the vegetables, liquids, and seasonings. Cook on high pressure for 30-40 minutes, followed by a natural pressure release of 10-15 minutes. Add the potatoes and cook for another 5-7 minutes on high pressure, followed by a quick pressure release.
• Make it Gluten-Free: Use a gluten-free flour blend or cornstarch to thicken the stew. Ensure that all other ingredients, such as Worcestershire sauce and broth, are also gluten-free.
• Serving Suggestions: Serve the pork stew with crusty bread, mashed potatoes, rice, or polenta.
• Storage: Leftover pork stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. Thaw the stew overnight in the refrigerator before reheating.
• Reheating: Reheat the pork stew on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through. You may need to add a little broth or water if the stew has thickened too much during storage.

Nutritional Information (Approximate)

The nutritional information will vary depending on the specific ingredients and portion sizes used. However, a typical serving of pork stew (approximately 1.5 cups) may contain:

• Calories: 300-400
• Protein: 25-35 grams
• Fat: 15-25 grams
• Carbohydrates: 20-30 grams
• Fiber: 5-7 grams

This recipe is a hearty and satisfying meal that provides a good source of protein, fiber, and vitamins. It’s a perfect way to warm up on a cold day and enjoy a comforting and flavorful dish.

Enjoy Your Delicious Pork Stew!

This savory pork stew recipe is a guaranteed crowd-pleaser. With its tender pork, flavorful vegetables, and rich gravy, it’s the perfect comfort food for any occasion. Whether you choose the slow cooker or stovetop method, the result will be a delicious and satisfying meal. So gather your ingredients, follow the steps, and enjoy a hearty bowl of homemade pork stew!

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