Crock Pot Pork Stew

Name: Crock Pot Pork Stew
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 6 serving
Ingredients: 2 lb pork shoulder; 1/4 cup all purpose flour; 1 tsp salt; 1/2 tsp pepper; 2 Tbsp oil; 1 pound Russet potatoes; 2 carrots; 2 celery stalks; 1 white onion; 1 cup frozen peas; 1 Tbsp minced garlic; 2 bay leaves; 1/3 cup red wine; 1 can crushed tomatoes; 2 Tbsp tomato paste; 2 tsp Italian seasoning; 2 cups chicken broth; 3 tbsp cornstarch

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 45 mins
Servings
6
Calories
380 kcal
Course
Main Course
Cuisine
American

Crock Pot Pork Stew

Uma Boyd

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This Slow Cooker Pork Stew is loaded with pork and vegetables. It is cooked in a flavorful broth in the slow cooker to make an easy meal.

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Ingredients

Servings

2 lb pork shoulder cut into 2 inch pieces
1/4 cup all purpose flour
1 tsp salt
1/2 tsp pepper
2 Tbsp oil
1 pound Russet potatoes peeled and cut into large pieces
2 carrots peeled and cut into large pieces
2 celery stalks chopped
1 white onion Peeled and chopped
1 cup frozen peas
1 Tbsp minced garlic
2 bay leaves
1/3 cup red wine
1 can crushed tomatoes 14 oz can
2 Tbsp tomato paste
2 tsp Italian seasoning
2 cups chicken broth
3 tbsp cornstarch

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Instructions

Place the diced pork, flour, salt and pepper in a large zip lock bag. Seal and sake to thoroughly coat the pork with the flour mixture.
Then heat the oil in a large skillet over medium high heat. Add in the pork and cook until the pork is browned. Then add the pork to a slow cooker.
Then add the red wine to the skillet and use it to deglaze the bottom of the pan. Then pour the red wine mixture into the slow cooker as well.
Add the remaining ingredients except for the cornstarch and peas to the slow cooker.
Cover and cook on low for 6-8 hours until the pork is cooked through and the vegetables are tender. Remove the bay leaves from the slow cooker.
Then mix the cornstarch with 3 Tbsp of cold water in a small bowl. Stir this mixture and the peas into the crock pot. Cover and cook on low for 30-45 minutes until the stew has thickened and the peas are cooked through.
Serve warm and then enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.
You can easily use any type of pork in this recipe. I used a pork shoulder, but you can use pork stewing meat, pork loin or a pork butt as well.
The cornstarch mixture thickens the stew. If you prefer a thinner stew, then do not add the cornstarch mixture to the crock pot.

Nutrition Information

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Calories 380kcal (19%) Carbohydrates 42g (14%) Protein 25g (50%) Fat 12g (18%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 63mg (21%) Sodium 1072mg (45%) Potassium 1295mg (37%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 4477IU (90%) Vitamin C 25mg (28%) Calcium 114mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 380 kcal

% Daily Value*

Calories	380kcal	19%
Carbohydrates	42g	14%
Protein	25g	50%
Fat	12g	18%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	63mg	21%
Sodium	1072mg	45%
Potassium	1295mg	28%
Fiber	7g	28%
Sugar	11g	22%
Vitamin A	4477IU	90%
Vitamin C	25mg	28%
Calcium	114mg	11%
Iron	5mg	28%