Few dishes offer the warm embrace of comfort quite like a traditional pork stew. Rich, hearty, and full of robust flavors, pork stew is a beloved staple in homes across the globe. This timeless recipe, with its roots in European cuisine, especially French fare, melds tender pieces of pork with a medley of wholesome vegetables, all slowly simmered to perfection.
Traditional Pork Stew Recipe
4
servings20
minutes2
hours457
kcal2
hours20
minutesKeep the screen of your device on
Ingredients
1 kg 2 1/5 lb pork shoulder
60 ml 1/4 cup vegetable oil
60 g 1/2 cup flour
2 teaspoons 2 teaspoons salt
1 teaspoon 1 teaspoon black pepper
1 1 onion
3 3 garlic cloves
2 2 carrots
2 2 potatoes
500 ml 2 cup chicken stock
240 ml 1 cup red wine
2 tablespoons 2 tablespoons tomato paste
1 teaspoon 1 teaspoon dried thyme
1 1 bay leaf
Equipment
large pot- Cutting board et Knife
- wooden spoon
- spoon
- Cups (US measurement)
Directions
- Prepare the Meat: In a large bowl, season the pork cubes with salt and pepper, then dust with flour.
- Sear the Pork: Heat the oil in a Dutch oven over medium-high heat. Brown the pork cubes in batches, ensuring they are well-seared on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Combine Ingredients: Return the pork to the pot. Add carrots, potatoes, chicken stock, red wine (if using), tomato paste, dried thyme, and the bay leaf.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the pork is tender and infused with flavors.
- Serve: Remove the bay leaf before serving.
Notes
- For an extra layer of depth, consider adding a splash of balsamic vinegar or a sprinkle of smoked paprika towards the end of cooking. This will enhance the flavors and add a unique twist.
What cut of pork is best for making pork stew?
Pork shoulder is the preferred cut for pork stew due to its marbling and fat content, which contribute to the stew’s rich flavor and tender texture. When cooked slowly, it yields melt-in-your-mouth meat that complements the dish perfectly.
Can I make this pork stew in a slow cooker?
Yes. You can adapt this recipe for a slow cooker by browning the pork and sautéing the vegetables first, then transferring everything to a slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the pork and vegetables are tender.
Is it necessary to add wine to the stew?
Wine adds depth and richness to the stew, but it’s entirely optional. You can replace it with an equal amount of additional chicken broth or even apple cider for a slightly sweet and tangy flavor.
Can I freeze the leftover pork stew?
Yes, pork stew freezes well. Allow it to cool completely, then store it in an airtight container or freezer bag for up to three months. When ready to enjoy, thaw it overnight in the refrigerator and reheat on the stove.
How can I thicken the stew if it’s too watery?
If your stew needs thickening, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the stew, and let it simmer until it reaches the desired consistency.
Can I add other vegetables to the stew?
Feel free to customize the stew with vegetables like mushrooms, peas, celery, or bell peppers to suit your preferences and what you have on hand. Just add them along with the other vegetables during the cooking process.
