Pork Stew is not only easy to make, but it’s also delicious! Tender pork shoulder, potatoes and veggies create a hearty and thick stew that will warm your belly from the inside out!

This recipe can easily be made on the stovetop or in the slow cooker!

Pork Stew in a white bowl with thyme

Pork Stew Meat

Good news! The best cuts of meat for pork stew also happen to be the most affordable. Pork shoulder is a cut of meat that is great for cooking low and slow (it’s the same cut of meat I use for pulled pork or green chili).

Choose the cut of pork based on your cooking method. Tougher and tastier meats are good for the “low and slow” treatment. More tender and mild tasting cuts (like pork tenderloin) benefit from a quicker cook (like roasting).

  • Best Pork for Stew:  If your pork is destined for low and slow, look for pork shoulder or pork sirloin (the latter is also known as pork butte).  Both shoulder and sirloin tend to be tougher, flavorful and well-marbled with fat. They turn succulent and fork-tender in the slow cooker. Just trim the meat from the bone and dice. (But for more flavor, do toss in the bone with the other ingredients and remove before serving).

Ingredients for Pork Stew in a pot

How to Make Pork Stew

This recipe is made much like a lamb or beef stew recipe. Besides the obvious ingredient of pork, this recipe calls for broth, white and sweet potatoes and veggies. It’s flavored with savory herbs, including rosemary and oregano.

  1. Cut pork into cubes and brown in oil (this adds flavor).
  2. Add the broth and herbs/seasonings and simmer for an hour.
  3. Add remaining ingredients and cook until tender.
  4. Thicken and serve.

Don’t forget the homemade garlic bread or flaky biscuits; it’s so tasty you will want something to soak up every last drop in your bowl.

Pork Stew in a pot with thyme

What to Serve with Pork Stew

Pork Stew is a simple and substantial one pot meal that is guaranteed to satisfy your family. It doesn’t need much on the side. Serve it over rice, or with cornbread muffins or rolls and butter, for a filling and satisfying meal.

Pork stew freezes remarkably well. Just place leftovers in freezer containers, leaving an inch of headspace for expansion. It will keep for several days in the refrigerator or up to four months in the freezer.

Try These Tasty Stews

Pork Stew in a white bowl with thyme
5 from 196 votes↑ Click stars to rate now!
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Pork Stew

This Pork Stew can be made in the crockpot or on the stove and tastes amazing either way! We love that this recipes can be frozen and reheated for a quick meal later too!
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 servings



  • 1 ½ pounds pork shoulder or pork steaks diced
  • 1 tablespoon olive oil
  • 1 small onion
  • ½ teaspoon rosemary
  • ½ teaspoon oregano
  • salt and pepper to taste
  • 1 cup potatoes peeled and diced
  • 1 cup sweet potatoes peeled and diced
  • 2 carrots diced
  • 1 cup mushrooms sliced
  • 1 cup green beans or peas
  • 4 cups chicken broth
  • 1 can diced tomatoes 15oz, undrained


  • In a large pot or dutch oven, brown pork with onions in 1 tablespoon olive oil (it doesn't have to be cooked through). Remove from pot and set aside.
  • Add broth, tomatoes, and spices making sure to scrape up any brown bits from the bottom of the pot. Add the pork back into the pot and bring to a boil, reduce heat and simmer covered for 1 hour (or until pork is fairly tender).
  • Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat and simmer covered for 30 minutes or until vegetables are tender.
  • Remove lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered.


To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to boiling stew to reach desired consistency.
5 from 196 votes

Nutrition Information

Calories: 228 | Carbohydrates: 18g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 665mg | Potassium: 891mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6748IU | Vitamin C: 28mg | Calcium: 78mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American
Pork Stew in a pot with a title
Pork Stew with thyme in a pot with writing
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I was looking for new ideas to use up some of the leftover smoked pork butt that I have from yesterday and came across this recipe. It looks great and I really want to give it a try. Would you recommend any changes to the process using already cooked pork? I’m not sure if I should cook the already cooked pork as long as the recipe calls for with uncooked pork. I don’t want it to end up being rubbery or overcooked. Any suggestions? Thanks!

    1. I agree Scott, I wouldn’t want the pork to end up overcooked so I would probably add it into the stew in step 3. Let us know how it turns out.

    1. I would brown the pork before adding to the recipe and let it simmer on low for 8-9 hours, adding the veggies towards the end.

  2. This is really good. My two teenage daughters were dipping into the pork before the potato and veggies were added. At that time, I knew this was going to be a winner. The pork is really tender, and tasty. Thank you from a stay at home dad.

  3. This was awesome! I really like the pork in this recipe. I used all regular potatoes (I don’t really like sweet potatoes) and I was out of mushrooms so I left them out but will probably add them next time. I will definitely make it again!5 stars

  4. Hello! So I made this and it was amazing! I do have a ton leftover though, so I was wondering if you’ve ever tried freezing on single serve jars?5 stars

  5. This was absolutely delicious! My husband could not stop eating it. The meat was so tender, the seasonings were not over powering but perfect. Served over rice (but really not needed)It was a great meal for a cold rainy day.5 stars

  6. So I want to start off by saying I did make a few tweaks to my preferences… but this recipe is amazing!!! I dont like stew but had a craving to make my own . We have a bunch of pork in the freezer so thats what I did . As soon as I saw your recipe I knew it was the one. So here’s the changes I made.

    So I was taught that when you make soup you always saute the veggies (no idea about stew but oh well to late now) so thats what I did . I threw the carrot, onion, and I added celery (because I dont like green beans or peas) and I sauted them in some olive oil, a bit of butter and I added a tiny bit of minced garlic (from the jar, not fresh) for all my soups ive used garlic with the saute but I didnt want to mess with your flavor a whole lot so I used as little as possible . Then when the veggies were good and saute and seasoned with salt and pepper I added in the pork and browned it like directed. When I added the broth I added the veggies and pork and tomatoes. I left the veggies in to give the broth more flavor .

    When I got to the mushrooms I used portobello because they are my favorite and I saute them again using the same things and making sure it was only a tiny bit of garlic . Then I added the mushrooms and the potatoes .

    It turned out fantastic . I know that I didnt follow your recipe completely but I’ve never really been a follow the recipe kind of person Im more of a just go with it kind of cook. I usually use recipes to give me ideas and then I create my own thing along the way. Your recipe gave me an amazing base and will now be on the family menu for probably ever! My 4 year old loved every bite which is a miracle because half the stuff in there she wouldn’t touch otherwise.

    Thankyou for such a great recipe.

    Ps: I never right reviews so thats a big deal
    Pss: My hubby was not excited when I said I wanted to make stew so big bonus point to you when he loved it

    1. Thank you so much for coming back and leaving a review, I really appreciate it Kaitlain. I’m so glad you and your family loved this recipe, your additions sound delicious too!

    1. I did tonight! Browned the meat in the pressure cooker. Then added everything except veggies. Cooked 30 minutes. QR then added veggies. Cooked 20 more minutes. Mines cooling now ;). I guessed at the times.

  7. Hi. I just tried this recipe and absolutely love it!! I used pork ribs though and it’s still yummy. I used a 24cm round french oven. May I know which Dutch oven did u use5 stars

  8. The ingredients calls for two tablespoons of olive oil, however the cooking instructions only mentions using one tablespoon to brown pork & onions. What was the other tablespoon for?

    1. Apologies for the confusion, we found that 1 tablespoon of oil was enough for this recipe. I have updated it.

  9. My husband loved it. Though I didn’t put the beans and the mushrooms because my husband can’t eat those. Took 1 1/2 hours to cook and used fresh tomatoes and tomato paste instead of canned tomatoes.5 stars

  10. Very good and a little different for us. I used boneless country style ribs and peas in place of green beans because that is what I had on hand. I did not use regular potatoes. The flavor was great!5 stars

    1. We have never tried this recipe in a crockpot, but I would still brown the pork before adding to the recipe and let it simmer on low for 8-9 hours, adding the veggies towards the end.

      1. I used pork belly to make it the first time
        So good
        I am going to make it now with country ribs
        I never thought pork stew would be this good5 stars

  11. We really enjoyed this hearty dish. Mixture of seasoning with the pork was very good. Took closer to 2 1/2 hours total but could be done more quickly if I’d been in a rush. Recipe calls for 2T olive oil but only uses 1T and didn’t need more.5 stars