Pork Stew

Enjoy this tasty pork stew made with onions, garlic, carrots, potatoes, sweet potatoes, peas, and pork butt or pork shoulder, all in a perfectly seasoned tomato beef base. The result is quick and easy comfort food at its best.

This simple and delicious pork stew recipe will warm up on a chilly evening. With just a few ingredients and one pot, you can have a hearty and comforting meal in no time. This stew is our favorite and a nice change from beef or chicken.

Enjoy this recipe cooked on the stovetop or in a crock pot. I love to serve this with sweet potato cornbread, no-knead bread, homemade biscuits, or maple dinner rolls.

Ingredient Notes and Substitutions

• Pork: Use sliced pork butt, pork shoulder, or even pork steaks. Trim most of the heavy fat and cartilage. However, leave some marbled fat for flavor and tenderization. I prefer not to use pork tenderloin for this recipe as it is too lean.
• Seasonings: dried marjoram, rosemary, thyme, and bay leaves. You can substitute oregano for the marjoram. I like marjoram better than oregano because it is sweeter and less pungent.
• Potatoes: I use a combination of Russet Potatoes and sweet potatoes. I like the way the Russets break down a little in this stew thickening the base and I love the mild starchy sweet flavor that sweet potatoes lend to this dish.
• Frozen peas: preferably sweet baby peas but sometimes they are difficult to find. Do not used canned peas as they will turn to mush.

How to make Pork Stew

Start by trimming your pork and cutting it into bite-size pieces. Then, combine the flour, salt, and pepper in a large zipper bag. Add pork to the bag and shake to coat. Add a little oil to a large Dutch oven or heavy stockpot over medium-high heat and brown the pork. Remove the pork to a plate. Then heat a little more vegetable oil and cook the onions until soft. Next, reduce the heat to low and add the garlic, marjoram, rosemary, and thyme, cooking for 1 minute.

Now add the chicken broth, scraping the bottom of the pot to remove those delicious brown bits. This process is known as deglazing. Stir in the bay leaves, tomato paste, and browned pork. Cover the pot and place it in the oven for about 1 hour.

Take the pot out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for about 45 minutes. Remove the pot from the oven and add the peas. Cook for 10-15 more minutes or until the pork, carrots, potatoes, and sweet potatoes are fork-tender. Finally, spoon the mixture into bowls and garnish with fresh thyme leaves or parsley.

Preparation Tips

• Peel your carrots, potatoes, and sweet potatoes for aesthetic purposes. It will make them look much better, and you will be glad you did.
• You can make this in any heavy pot you can cover and place it in the oven. Once the pot is deglazed, you could move to a covered casserole dish.
• Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not-so-satisfying texture experience.
• Remember to fish out the bay leaves. Their sharp edges pose a choking hazard.

Frequently Asked Questions

Storage and Reheat

Store leftovers in an airtight container in the fridge for 3-4 days. For best results, reheat in the microwave at a reduced power or on the stovetop over low heat.

Freeze in a sturdy freezer container or heavy-duty freezer bag for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave at a reduced temperature or on the stovetop over low heat.

More Stew Recipes

Irish Stew

Hamburger Stew

Brunswick Stew

Chicken Stew

Mulligan Stew

Crock Pot Beef Stew

Pork Stew

An easy family favorite Pork Stew Recipe with onions, garlic, and a medley of root vegetables all in a beefy tomato base.  Fix this tasty hearty homecooked meal today. 

4.97 from 29 votes

Print Pin Rate

Course: main meal pork

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours 20 minutes minutes

Total Time: 2 hours hours 35 minutes minutes

Servings: 6 serving

Calories: 376kcal

Author: Beth Pierce

Ingredients

• ⅓ cup all purpose flour
• ½ teaspoon salt
• ½ teaspoon fresh ground black pepper
• 1 ½ lbs. pork butt or shoulder trimmed and cut into 1 inch cubes
• 2-3 tablespoons vegetable oil or olive oil
• 1 medium sweet onion chopped
• 2 cloves garlic
• 1 teaspoon marjoram
• ½ teaspoon crushed rosemary
• ½ teaspoon dried thyme
• 2 cups low sodium chicken broth or chicken stock
• 2 bay leaves
• 1 ½ tablespoons tomato paste
• 2 carrots peeled and diced
• 2 russet potatoes peeled and diced
• 1 medium sweet potato peeled and diced
• 1 cup frozen peas
• 1 tablespoon fresh thyme leaves

Instructions

• Combine flour, salt, and pepper in a large zipper bag.  Add pork and shake to coat. Heat vegetable oil in a large Dutch oven or heavy stockpot over medium heat.  Using tongs, remove the pork shaking the excess flour off.  Add the pork to the pot and brown on both sides. Remove the pork to a plate.
• Preheat oven to 350 degrees. 
• If necessary add a little more vegetable oil.  Add onions and cook until soft. Reduce the heat to low and add the garlic, marjoram, rosemary, and thyme cooking for 1 minute while stirring constantly.  
• Add the chicken broth scraping the bottom of the pot to remove the brown bits. Add the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour. 
• Take the dish out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for 45 minutes. Remove from the oven and add the peas. Cover and bake for an additional 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork-tender. Sprinkle with fresh thyme leaves. 

Notes

• Peel your carrots, potatoes, and sweet potatoes for aesthetic purposes. It will make them look much better, and you will be glad you did.
• You can make this in any heavy pot you can cover and place it in the oven. Once the pot is deglazed, you could move to a covered casserole dish.
• Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not-so-satisfying texture experience.
• Remember to fish out the bay leaves. Their sharp edges pose a choking hazard.

Nutrition

Calories: 376kcal | Carbohydrates: 35g | Protein: 29g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 376mg | Potassium: 1091mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9058IU | Vitamin C: 21mg | Calcium: 69mg | Iron: 4mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.