Crock Pot Pork Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs 30 mins
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Total Time
6 hrs 45 mins
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Servings
6
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Crock Pot Pork Stew
Description
The Crock Pot Pork Stew features pork shoulder pieces coated in seasoned flour, browned, and then slow-cooked with potatoes, carrots, celery, onions, tomatoes, tomato paste, red wine, and Italian seasoning. This slow cooking melds the flavors while tenderizing the pork and softening the vegetables. The stew is finished with a cornstarch mixture to thicken the broth, and frozen peas added toward the end maintain their texture and brightness. This stew delivers a balanced combination of meaty richness and savory, herb-infused depth.
Serve this stew warm as a standalone meal or alongside crusty bread to soak up the hearty sauce. Its comforting nature makes it suitable for leisurely dinners or batch cooking for leftovers.
Leftovers keep well in the refrigerator for up to five days when stored in an airtight container. Different cuts of pork such as stewing meat, pork loin, or pork butt can be used depending on availability. To adjust thickness, you can omit the cornstarch slurry for a thinner stew.
Ingredients
- 2 lb pork shoulder cut into 2 inch pieces
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp neutral cooking oil generic cooking oil
- 1 pound russet potato peeled and cut into large pieces
- 2 carrot peeled and cut into large pieces
- 2 celery chopped, stalks
- 1 white onion Peeled and chopped
- 1 cup peas frozen
- 1 Tbsp garlic minced
- 2 bay leaf
- 1/3 cup red wine
- 1 crushed tomatoes 14 oz can, canned
- 2 Tbsp tomato paste
- 2 tsp Italian seasoning
- 2 cups chicken broth
- 3 tbsp cornstarch
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
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- You can substitute pork shoulder with stewing meat, pork loin, or pork butt as available.
- Use the cornstarch slurry to thicken the stew; omit it if you prefer a thinner consistency.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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