Pork Stew is a cozy, hearty one pot dinner filled with tender pork and root vegetables in a flavorful broth. This thick, hearty stew will warm your belly from the inside out!
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Holly’s Recipe Highlights For Pork Stew
- Flavor: Hearty and cozy, this stew is packed with flavor in a rich tomato broth. The pork comes out very tender.
- Technique: Browning the meat adds another layer of flavor.
- Prep tip: Trim the meat from the bone and cut into cubes. For extra flavor, add the bone with the other ingredients to simmer and remove before serving.
- Make ahead: Pork stew reheats and freezes well, making it perfect for meal prep.
Ingredient Tips
- Pork for stew: The best cuts of meat for pork stew also happen to be the most affordable. I use pork shoulder, which benefits from cooking low and slow; it’s the same cut of meat I use for pulled pork or green chili.
- Choose these cuts of meat: pork shoulder, pork sirloin, pork butt. Avoid lean cuts like pork loin or tenderloin.
- Potatoes: I prefer a waxy potato, like red or Yukon gold, as they hold their shape better, and peeling is optional. Russet potatoes can be used but do tend to fall apart. If using russets, they should be peeled.
Holly’s Pro Tips
- Sear the pork in batches-it won’t brown as well if the pot is overcroweded.
- When adding liquid, scrape all of the brown bits from the bottom of the pot. They add lots of flavor.
- Freeze stew in single portions for easy lunches; thaw overnight in the fridge before reheating.
- Serve with homemade garlic bread or flaky biscuits; it’s so tasty you will want something to soak up every last drop in your bowl.
More Cozy Stew Recipes
Equipment
Ingredients
- 1 ½ pounds boneless pork shoulder roast or pork steaks, cubed, see note
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cups chicken broth
- 15 ounces canned diced tomatoes with juices, 1 can
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- 8 ounces Yukon gold potatoes diced, peeling optional, about 2 small
- 1 small sweet potato peeled and diced
- 2 medium carrots diced
- 1 cup sliced mushrooms
- 1 cup frozen cut green beans or peas
- salt and black pepper to taste
Instructions
- Heat the oil in a 4-quart Dutch oven. Add the pork in two batches and cook until browned, about 5 minutes. Transfer to a plate. Add the onions to the Dutch oven, adding more oil if needed, and cook until softened, about 3 minutes.
- Add the broth and use a spatula to scrape up any brown bits. Stir in the tomatoes, rosemary, and oregano. Add the pork and onions back to the Dutch oven and bring to a boil. Reduce the heat and simmer covered for 1 hour, or until pork is fairly tender.
- Add the potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and cover. Simmer for an additional 30 minutes or until the vegetables are tender.
- Remove the lid and stir in green beans or peas. Thicken if desired (according to the notes below. Simmer an additional 10 minutes uncovered.
Notes
If there is a bone in your pork shoulder, add it with the other ingredients when simmering for more flavor. Remove before serving.
To thicken: In a mason jar combine 2 tablespoons cornstarch and 3 tablespoons cold water. Stir well and add a little at a time to boiling stew to reach desired consistency.
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
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Very yummy! Great on a cold day!!! Thanks!
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!
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.
How would you convert this to a slow cooker recipe?
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.
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.
You’re very welcome – so happy that your family loves this stew so much Sunny!
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!
Made it again! Shared it with friends, Still good!
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?
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.
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
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!
Trying this delicious sounding stew tonight but have minimal time. Can this be made in an instant pot?
That should work just fine. I would suggest following the time/instructions on our Instant Pot Beef Stew recipe. Let us know how it goes!
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.
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 use
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?
Apologies for the confusion, we found that 1 tablespoon of oil was enough for this recipe. I have updated it.
Love this recipe,all my friends want it every Saturday night now!
Wicked good!!
So glad you’ve all loved this recipe!
Delicious
One of best stew recipes I ever tried. I’ll definitely make this one again.
Thank you Rich!
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.
Just made it and it was delicious! Thank you
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!
How long if cooking pork stew receive in crock pot?
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.
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 good
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.