Hearty Pork Vegetable Stew (Printable Version)
# What You'll Need:
→ Meat
01 -
900 g pork shoulder or pork butt, cut into 3-4 cm cubes
→ Produce
02 -
1 large onion, chopped
03 -
4 garlic cloves, minced
04 -
3 large carrots, peeled and sliced
05 -
4 medium potatoes, peeled and cubed
06 -
2 celery stalks, chopped
07 -
1 red bell pepper, chopped
08 -
2 tbsp fresh parsley, chopped (for garnish)
→ Pantry
09 -
2 tbsp olive oil
10 -
2 tsp smoked paprika
11 -
1 tsp ground cumin
12 -
1 tsp dried thyme
13 -
2 bay leaves
14 -
1 can (400 g) diced tomatoes
15 -
950 ml chicken or beef broth
16 -
Salt and freshly ground black pepper, to taste
17 -
1 tbsp all-purpose flour (optional, for thickening)
→ Liquids
18 -
120 ml dry white wine (optional)
# Step-by-Step Directions:
01 -
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season pork cubes with salt and pepper. Sear pork in batches until browned on all sides, about 4-5 minutes per side. Set browned pork aside.
02 -
In the same pot, add additional olive oil if needed. Sauté chopped onion for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Add smoked paprika, ground cumin, and dried thyme. Cook while stirring for 1 minute to release aroma.
04 -
Pour in dry white wine and scrape the bottom of the pot to deglaze, incorporating the caramelized bits. Let simmer for 2-3 minutes to reduce slightly.
05 -
Return browned pork to the pot. Add diced tomatoes, chicken or beef broth, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
06 -
Stir in potatoes, carrots, celery, and red bell pepper. Simmer uncovered for 30-40 minutes until pork is tender and vegetables are cooked through.
07 -
For a thicker consistency, combine all-purpose flour with some cold water to form a smooth slurry. Stir slurry into the stew and cook for 10 more minutes to thicken.
08 -
Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if necessary. Garnish with fresh chopped parsley before serving hot, accompanied by crusty bread or rice.
# Helpful Notes:
01 -
For best results, use pork shoulder or butt for optimal tenderness and flavor.
02 -
A white wine deglaze balances the richness of the stew; omit for an alcohol-free version.
03 -
Create a flour and water slurry only if a thicker gravy is preferred.
04 -
Stew flavor deepens after resting; leftovers are even better the next day.
05 -
Store in the refrigerator for up to 4 days or freezer for up to 3 months in airtight containers.
06 -
For variation, consider adding root vegetables such as parsnip or turnip, or stir in cooked white beans for extra heartiness.