Pork stew is an easy-to-make recipe, featuring savory pork pieces and tender root vegetables in a deliciously rich, herb-infused broth.
Pork Stew
The days are getting shorter, the nights colder, and my favorite soups and stews are back on the menu! Whether it is Turkey Stew, Hearty Oxtail Soup, or today’s mouthwatering pork stew, I can’t think of a better way to welcome the winter months with open arms.
With both pork shoulder and chopped bacon included in the recipe, this soup is brimming with savory pork flavor! Simmered in a blend of aromatic herbs and spices, the meat gets so tender that it literally falls apart.
I like to serve this pork stew recipe over a bed of steamed rice for a hearty, satisfying meal. I also recommend some crusty bread on the side to make sure not a drop of broth is wasted. Yes, it is that good!
Why you will love this recipe
- Loaded with rich, savory pork flavor
- Easy-to-make recipe
- Made with simple, whole ingredients
- Hearty and satisfying
How to make perfect pork stew
Saute veggies and garlic: Heat olive oil in a large pan over medium heat, then toss in the onions and carrots. Cook until softened before adding the garlic. Stir and cook for about a minute, until it becomes fragrant but not browned.
Sear the pork: Now add the chopped bacon and cubed pork meat to the pan and stir for a couple of minutes. Searing gives the pork a tasty crust, locks in moisture, and really deepens the overall flavor. It only takes a couple of minutes and makes a world of difference!
Stir in other ingredients: Except for the flour and fresh parsley, stir all the other ingredients into the pan with the pork. Bring to a boil, then reduce heat to medium-low. Cover the pan and let it simmer for 45 minutes.
Thicken with flour: Once the meat and potatoes are fork-tender, add the flour and mix to combine. Simmer for another 5-10 minutes to thicken even more.
Season to taste: Add more salt, pepper, or other seasonings if needed. This pork stew is best served warm with lots of freshly chopped parsley on top!
How to Make Pork Stew Meat on the Stove
When I make this pork stew meat recipe for other dishes, I follow the same basic stovetop steps — plus a few tweaks.
After searing the cubed pork in oil, I add enough water or broth to cover the pork halfway, bring the pot to boil, and then reduce the heat to low. I’ll toss on a lid and let it simmer for about an hour, periodically testing it with a fork.
Even when I’m not making stew, I still like to saute the pork with minced garlic and chopped onions to add flavor. Seasonings can be added before searing or during simmering. Chef’s choice!
Key Ingredients and Substitutions for Pork Stew
Pork: This pork stew meat recipe works best with boneless pork shoulder or collar, cut up into small, bite-sized cubes. Perfect for slow cooking, both of these cuts will become more and more tender as they simmer in the stew.
Potatoes: For this and any other stew recipe, choose potatoes with thin skins and a firm, waxy texture. Some great choices include red potatoes, Yukon gold, fingerlings, or new potatoes. Thick-skinned, starchy potatoes like russets tend to fall apart in soups and stews.
Vegetables: This pork stew recipe already has a lot of vegetables included, but that doesn’t mean more can’t be added! In addition to potatoes, tomatoes, carrots, and onions, I’ll toss in anything that needs to be used up. Celery, corn, peas, mushrooms, peppers, and parsnips are great options.
Flour: All-purpose flour can be replaced with cornstarch, arrowroot powder, potato starch, or another gluten-free alternative.
Seasonings: Fresh herbs like rosemary, sage, and thyme are always welcome additions. And for a touch of heat, a dash of cayenne goes a long way!
Frequently Asked Questions about Pork Stew Recipe
Can stew meat be overcooked?
Technically, yes, but it would take some effort. As long it’s cooked low and slow for the proper amount of time, there shouldn’t be any issue with overcooking.
If this pork stew meat recipe is left unattended for half the day, then there will be some problems! I always make sure to check often and stop the cooking process once the meat is falling apart. It can only get so tender after all!
What to make with pork stew meat?
Great news! This savory stew meat is for way more than just stew. I use it in everything from pork stir fries and curries to omelets or breakfast scrambles. It also makes a great filling for Mexican or Tex-Mex dishes like tacos, burritos, or nachos.
Lately, I’ve also been thinking about using these savory pork bits in a creamy pasta dish like stroganoff, alfredo, or even mac and cheese. The possibilities are endless!
Can this pork stew meat recipe be frozen?
Yes. When kept in an airtight container, leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Pork Stew
Ingredients
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion chopped
- 3 medium carrots sliced
- 2 lb boneless pork shoulder or collar cut into small cubes
- 8 oz bacon roughly chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large garlic cloves minced
- 1 lb potatoes peeled and cut into 1 inch cubes
- 2 cup beef stock
- 1 can chopped tomatoes 14.5 oz can
- 2 tsp italian herbs
- 1 tsp smoked paprika
- 2 tbsp all purpose flour
- 1 handful parsley for garnish
Instructions
- Heat two tbsp of olive oil in a large pan over medium heat. Then add chopped onion and sliced carrots. Sauté until soft. Then add minced garlic and stir for one minute or until fragrant.
- Add cubed pork meat and chopped bacon. Stir for two minutes to sear the pork. Searing enhances the depth of flavor by creating a nice crust on the meat.
- Stir in the remaining ingredients (except the flour and fresh parsley), bring to a boil, and cover with a lid. Then, reduce heat to medium-low and simmer for 45 minutes. Insert a fork into the meat and potatoes; if they slide in easily, add flour and mix to combine. Simmer for another 5-10 minutes to thicken.
- Taste the stew and adjust the seasoning if needed. Add more salt, pepper, or other seasonings to suit your preferences.
- Serve warm and garnish with fresh parsley on top.
Notes
- Choose the right cut of pork: For a flavorful and tender stew, use a boneless pork shoulder or collar cut into small cubes. These cuts are well-suited for slow cooking and will become tender and succulent as they simmer in the stew.
- Pork stew pairs wonderfully with crusty bread, which can be used to soak up the delicious sauce. Alternatively, you can serve it over steamed rice for a comforting and satisfying meal.
- Store leftovers in the fridge, covered, for up to five days. Or in the freezer for up to three months.
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