Pork Stew

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.

Prep Time20

Cook Time1 30

Course: Soup

Cuisine: American

Servings: people

Calories: 567kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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