Classic Homestyle Pork Stew
User Reviews
5
-
Prep Time
20 mins
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Cook Time
40 mins
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Servings
8
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Calories
432 kcal
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Course
Main Course, Soup
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Cuisine
American
Classic Homestyle Pork Stew
Description
The Classic Homestyle Pork Stew centers on pork shoulder pieces dredged in a seasoned flour mix, browned to develop flavor alongside thick-cut diced bacon. The cooking begins by sautéing onions and garlic in the drippings, building a savory base. The stew's broth combines beef stock with Worcestershire sauce, tomato paste, rosemary, thyme, and optionally red wine, creating a rich and herbaceous foundation.
Root vegetables such as carrots and russet potatoes, along with celery and sliced white mushrooms, provide a variety of textures and earthy flavors. Bay leaves simmer within the stew to add depth, while fresh parsley is used as a garnish to brighten the final presentation. The flour coating contributes to a thicker, more velvety sauce that coats the meat and vegetables and holds the layers of flavor together.
This stew is suitable for a hearty dinner and pairs well with crusty bread or simple cooked grains. Its components allow slight flexibility in choice of stock—beef or chicken—and the optional addition of wine adjusts the flavor complexity. The pork's versatility makes this stew adaptable to different pantries and preferences.
Adjust herbs and seasoning to taste, and ensure the pork is cooked thoroughly and tender before serving. The stew also benefits from slow simmering to meld flavors and tenderize meats and vegetables evenly.
Ingredients
- 2 1/2 pounds pork shoulder cut into 1/2 inch pieces
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 lices Bacon diced, thick cut
- 1 medium onion diced, white
- 2 tablespoons garlic minced
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1/3 cup red wine optional
- 1 teaspoon rosemary dried
- 1 teaspoon thyme dried
- 3-4 medium carrot washed and cut into 1-inch chunks
- 3 large russet potato washed and cut into 1-inch chunks
- 2 talks celery sliced
- 1 cup white mushroom sliced
- 2 bay leaf
- parsley fresh, to garnish
Instructions
- Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
- In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
- Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
- Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
- Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
- Add the pork and the bacon back into the pot.
- Add in the vegetables and bay leaves and then stir until combined.
- Bring the mixture to a low boil, cover and reduce the heat.
- Cook for 40-50 minutes, until the pork is fork tender.
- Remove and serve.
Notes
- Substitute chicken stock and white wine for a lighter flavor profile if desired.
- Pork shoulder is versatile and works well with either beef or chicken stock bases.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 40g | 13% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 734mg | 31% |
| Potassium | 1411mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3955IU | 79% |
| Vitamin C | 14mg | 16% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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