Hearty Pork Vegetable Stew

Nothing soothes the soul quite like this pork stew simmering away on the stove. Chunks of pork shoulder turn buttery soft as they cook with carrots, bell peppers, and aromatic herbs. I make it on lazy Sundays and everyone always lines up for seconds spooning up every drop with crusty bread.

Making this stew became my go-to when I wanted a hassle-free but impressive dinner. That deep aroma fills my kitchen all afternoon and my family cannot wait to dig in as soon as it comes off the heat.

Ingredients

• Pork shoulder or pork butt: This cut has just enough fat and marbling to become meltingly tender when slow cooked
• Onion and garlic: The aromatic base that gives every layer of stew its signature flavor Make sure your onions are firm and your garlic cloves plump for the best depth
• Herbs and spices: Smoked paprika ground cumin dried thyme and bay leaves add warmth and a touch of smokiness Always check for fresh spices that are vibrant in color and scent
• Dry white wine: This step deglazes the pot and balances the richness Choose a dry variety that you would enjoy sipping
• Diced tomatoes: These give a gentle sweetness and acidity to the stew Use good quality canned tomatoes for the brightest taste
• Chicken or beef broth: The liquid backbone helping combine all the savory notes Go for a low sodium broth so you control the saltiness
• Carrots potatoes celery and red bell pepper: A mix of classic and colorful vegetables bringing both bite and nutrition Choose firm carrots and potatoes celery with no wilting and bell peppers with glossy skin
• Salt and pepper: Essential for seasoning and pulling out every nuance of flavor Use freshly cracked pepper and kosher or sea salt for the best finish
• All purpose flour: Creates a stew with extra body and a gravy like consistency
• Fresh parsley: A bright finishing herb that adds freshness Chop right before serving for the most vivid flavor

Step-by-Step Instructions

Brown the Pork:

Sear cubes of pork shoulder in olive oil over medium high heat turning until a deep brown crust forms on each side This step develops the stew’s signature meaty depth so give it time

Sauté the Aromatics:

Add onions to the remaining oil and fond in the pot Cook on medium until golden soft about five minutes Then add minced garlic and stir until fragrant as it releases its aroma

Bloom the Spices:

Scatter smoked paprika cumin and dried thyme into the pot Let these toast for a full minute so the flavors intensify and the spices become fragrant

Deglaze with Wine:

Pour in the dry white wine scraping up any browned bits from the bottom with a wooden spoon The wine adds acidity and lifts all that flavorful goodness into the stew base

Simmer the Stew:

Return the browned pork to the pot along with diced tomatoes broth and bay leaves Bring everything to a boil then reduce to a gentle simmer Cover and let the stew bubble away for forty five minutes to begin building tenderness

Add the Vegetables:

Uncover the pot and carefully stir in potatoes carrots celery and red bell pepper Simmer for another thirty to forty minutes This timing lets the vegetables soften while the pork finishes tenderizing

Thicken the Stew:

Mix all purpose flour with a splash of cold water to form a smooth slurry Pour into the stew and cook another ten minutes stirring gently to avoid lumps

Finish and Season:

Fish out the bay leaves Taste and adjust seasoning with extra salt or pepper if needed Finish with a handful of fresh chopped parsley for a burst of color and freshness

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Storage Tips

Let your pork stew cool to room temperature before storing Transfer portions into airtight containers and keep in the fridge for up to four days or in the freezer for up to three months I love making a double batch so there is always some on hand for quick lunches or dinners

Ingredient Substitutions

No pork shoulder on hand Try boneless country style ribs or even beef chuck for a slightly different twist You can swap out potatoes with parsnips or turnips and use canned beans to make it more hearty If wine is not your thing replace with extra broth and a splash of lemon juice

Serving Suggestions

This stew is perfect ladled over steamed rice buttered egg noodles or with hunks of rustic bread for dipping I sometimes toss in a handful of fresh spinach at the end as it wilts down quickly and adds another layer of green

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The Heart Behind This Stew

Pork stew is found in kitchens around the world from classic Spanish and French versions to old American farm kitchens It is a dish meant for sharing bringing people together My favorite memories are passing a big bowl around the table and watching everyone tuck in with smiles

Commonly Asked Questions

→ What cut of pork works best for this stew?

Pork shoulder or pork butt is preferred for its marbling, resulting in tender, flavorful meat after slow simmering.

→ Can I prepare this stew in advance?

Absolutely! The flavors deepen as it sits, so it's even better the next day. Refrigerate and reheat gently before serving.

→ How should I thicken the stew?

Mix all-purpose flour with a little cold water to form a slurry, then stir it in and simmer briefly for extra body.

→ Are there recommended side dishes?

Crusty bread, rice, or egg noodles pair excellently, perfect for soaking up the rich, savory broth.

→ Can I freeze leftovers?

Yes, cool completely, transfer to freezer-safe containers, and keep frozen for up to three months. Thaw before reheating.

→ Can I use other vegetables?

Definitely! Try adding root vegetables like parsnips or turnips, or canned white beans for a hearty twist.