This Pork Stew has juicy bites of  seasoned pork, pillowy potatoes, and savory vegetables in a rich and flavorful broth. It’s easy to make on the stove top or in the slow cooker!

Be sure to try my Roasted Pork Tenderloin and Crock Pot Roast recipes next!

Pork Stew in a white bowl with potatoes, carrots, celery, and onions.

Pork Stew

When it comes to rich, homemade flavor, it doesn’t get any more satisfying than a cozy bowl of this incredible Pork Stew. The pork is perfectly seasoned and tender, and pairs perfectly with carrots, onion, celery, and satisfying bites of pillowy potatoes. And wait until you taste this amazing broth!

Pro Tip: Get the pork on sale and you’ll save a ton, 2.5 lbs. of meat for this recipe cost me just $2.47, and the remaining ingredients are super economical. It also makes a great freezer soup!

Be sure to check out all of my pro tips below!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Season and sear the cubed pork and set it aside. Deglaze the pot with wine and reduce by half.

A plate of seared pork next to a soup pot being deglazed with white wine.

Soften onions, carrots, and celery in butter. Add garlic, Worcestershire sauce, Dijon, hot sauce, and seasonings. Add flour and cook for 2 minutes. Add broth in small splashes, followed by heavy cream. Add beef bouillon and bay leaves. Bring to a boil, then reduce to a simmer. Add the pork back and simmer gently for 40 minutes. 

Adding chicken broth to softened vegetables next to a pot with pork being added to pork stew.

Slice and season potatoes and add them to the stew. Simmer for 20 minutes or until fork tender. Remove the bay leaves and serve!

Adding potatoes to stew next to Dutch oven with finished Pork Stew with a ladle on the side.

Best Cuts of Pork for Stew

  • Pork Butt/Boston Butt- Best option for this stew.
  • Pork Shoulder- second best
  • Pork Belly– third best
  • Pork Cheeks– fourth best

Pro Tips

  • The pork needs to cook low and slow in order to render down to juicy, tender perfection. Avoid cooking it quickly or allowing it to boil as this will make it tough.
  • Get the pork on sale for a super economical meal. 2.5 lbs. of pork for this recipe cost me $2.47. Leftovers reheat well and make a great freezer food!
  • Flavor Enhancers: The Worcestershire sauce, hot sauce, and mustard powder in this recipe are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Bouillon: The beef bouillon adds a nice contrast and depth of flavor to the broth. Chicken bouillon can be used instead if needed.
  • Broth: This stew has slightly more broth than your average stew, feel free to reduce it by up to 1 cup if preferred. Conversely, feel free to add an additional cup if you’re a big broth fan like me. 😁
  • Add-ons: Frozen peas, corn, or green beans can be added during the last 10 minutes or so! Bacon makes a nice garnish as well. 
  • A few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this stew if preferred, but it’s not necessary!
  • Be sure to try my Chicken and Dumplings recipe next!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Be sure not to overcook the potatoes if you plan on freezing leftovers so that they’re not crumbly when reheated.

Pork Stew in a Dutch oven with a ladle on the side.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 4.5 quart Dutch oven– This is a great size for this recipe.
  • Food Storage Containers– These are what I use to freeze this stew, they are leak proof, microwave safe, stackable, and BPA free.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Pinch Bowls– For measuring out seasonings ahead of time.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the stew throughout this recipe.
  • Better Than Bouillon– This is what I always use for broth and bouillon. 

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Pork Stew in a white bowl with potatoes, carrots, celery, onions, and bites of pork.

Pork Stew

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
5 from 3 ratings
Servings: 6 people
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This delicious pork stew is easy to make on the stove top or the slow cooker! It's loaded with tender pork and savory vegetables in a super flavorful broth.

Ingredients

US Customary - Metric

Seasonings

  • 1 teaspoon EACH: dried rosemary, thyme
  • ¾ teaspoon EACH: dried oregano, ground sage
  • ½ teaspoon EACH: pepper, celery salt

Pork

  • 2 ½ lbs. pork butt, (Boston butt), see notes
  • 2 ¼ teaspoons salt
  • 3 tablespoons flour
  • 2-3 tablespoons olive oil

Stew

  • ¾ cup dry white wine, see notes
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 4 medium carrots, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1/3 cup flour
  • 5 cups chicken broth
  • ½ cup heavy cream
  • 1 beef bouillon cube
  • 2 bay leaves
  • 1 lb. baby red potatoes, I leave the skins on.
  • Salt/pepper

Instructions

  • Note: See notes section for slow cooker instructions.
  • Combine the seasonings in a small bowl and set aside. Measure out remaining ingredients before beginning.
  • Cut the pork into 1-inch cubes, discarding any large areas of fat. Sprinkle with salt and half of the the combined seasoning mixture and rub it onto the surface of the pork. Sprinkle with flour and toss to coat.
  • Heat 1 tablespoon of olive oil over medium-high heat and add the pork in batches, don't overcrowd the pot. Brown on each side for 45 seconds, adding a little more oil as needed. Remove and set aside, the middle should still be uncooked. It’s okay if some sides aren’t brown.
  • Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 6 minutes.
  • Add the butter, onions, carrots, and celery, stir to combine. (Optional: Sprinkle the veggies with a little salt, up to 1/2 tsp.) Soften for 5 minutes.
  • Add the garlic, Worcestershire sauce, Dijon, hot sauce, and remaining seasonings and stir to combine. Add the flour and stir to combine. Cook for 2 minutes.
  • Add the chicken broth in small splashes, stirring continuously. Do this gradually to maintain the thickness of the broth. Add the heavy cream in the same manner.
  • Add the beef bouillon cube and the bay leaves. Bring to a boil, then reduce to a simmer.
  • Add the pork back along with any juices from the plate. Simmer very gently, for 40 minutes, partially covered and stirring occasionally. (Don't let it boil or the meat will be tough.)
  • Cut the potatoes into halves or quarters and sprinkle with salt and pepper. Add them to the stew and simmer gently until fork tender, about 20 minutes.
  • Remove the bay leaves. Taste and season with additional salt/pepper if desired. Serve!

Notes

Slow Cooker Method:
  • Note: 1/3 cup flour for the stew is not used for the slow cooker method. An optional cornstarch slurry can be added to thicken the stew at the end if preferred.
  • Complete steps 1-7 as outlined in the stove top method above, until it says "add the flour", which we won't add.
  • Transfer the vegetable mixture to the slow cooker, make sure to include as much residue from the bottom of the pot for maximum flavor.
  • Add the chicken broth, heavy cream, beef bouillon cube, and bay leaves. Add the seared pork along with any juices from the plate.
  • Cut the potatoes into halves or quarters and sprinkle with salt and pepper. Add them to the crock pot.
  • Cook on low for 7 to 8 hours. (Or high for 3 to 4 hours, but I recommend low for more tender pork.)
  • Optional: To thicken, combine 3 tablespoons of COLD water with 3 tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
  • Remove the bay leaves. Taste and season with additional salt/pepper if desired. Serve!
Pro Tips
  • Best Cuts of Pork for Stew:
    • Pork Butt/Boston Butt- Best option for this stew.
    • Pork Shoulder- second best
    • Pork Belly- third best
    • Pork Cheeks- fourth best
  • The pork needs to cook low and slow in order to render down to juicy, tender perfection. Avoid cooking it quickly or allowing it to boil as this will make it tough.
  • Get the pork on sale for a super economical meal. 2.5 lbs. of pork for this recipe cost me $2.47. Leftovers reheat well and make a great freezer food!
  • Flavor Enhancers: The Worcestershire sauce, hot sauce, and mustard powder in this recipe are used as flavor enhancers and can’t be tasted outright. I use Frank’s Hot Sauce.
  • Wine: Pinot Grigio, Chardonnay, or Sauvignon Blanc are great in this recipe. Chicken broth can be used if you don’t cook with wine.
  • Bouillon: The beef bouillon adds a nice contrast and depth of flavor to the broth. Chicken bouillon can be used instead if needed.
  • Broth: This stew has slightly more broth than your average stew, feel free to reduce it by up to 1 cup if preferred. Conversely, feel free to add an additional cup if you're a big broth fan like me. 😁
  • Add-ons: Frozen peas, corn, or green beans can be added during the last 10 minutes or so! Bacon makes a nice garnish as well. 
  • A few drops of Gravy Master or Kitchen Bouquet can add a slightly darker color to this stew if preferred, but it’s not necessary!
  • Be sure to try my Chicken and Dumplings recipe next!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Be sure not to overcook the potatoes if you plan on freezing leftovers so that they’re not crumbly when reheated.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 567kcal, Carbohydrates: 29g, Protein: 41g, Fat: 29g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 155mg, Sodium: 2225mg, Potassium: 1265mg, Fiber: 3g, Sugar: 6g, Vitamin A: 7284IU, Vitamin C: 12mg, Calcium: 87mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American
Author: Stephanie