5 from 15 votes
Classic Homestyle Pork Stew
The Classic Homestyle Pork Stew features tender pork shoulder pieces browned and slow-cooked with thick-cut bacon, onions, garlic, and an assortment of vegetables like carrots, potatoes, celery, and mushrooms in a rich broth enhanced by beef stock, tomato paste, herbs, and optional red wine. The flour coating helps thicken the stew for a hearty, comforting texture. This stew offers a robust, savory flavor suitable for filling meals on cooler days.
Prep Time
20 mins
Cook Time
40 mins
Servings:
8
Calories:
432 kcal
Course:
Main Course, Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 432
% 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.