Dutch Oven Pork Stew
User Reviews
4.6
15 reviews
Excellent
Dutch Oven Pork Stew
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A simple, hearty, and nourishing pork stew is perfect cool-weather comfort food!
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Ingredients
- 1 tablespoon butter
- 4 lices bacon, chopped
- ½ cup all-purpose flour
- 2 lbs. boneless pork shoulder, trimmed and cut into 1-inch pieces
- 1 lb. smoked sausage, cut into 1-inch pieces
- 1 cup apple cider or white wine
- 1 tablespoon apple cider vinegar
- 1 tablespoon tomato paste
- 1 tablespoon minced or pressed fresh garlic cloves
- 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
- Leaves from 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- ½ teaspoon paprika
- 2 ½ cups low-sodium chicken broth or chicken stock, plus more as needed
- 1 large yellow onion, chopped (about 2 cups)
- 3 large carrots, peeled and chopped into bite-size pieces
- 1 stalk celery, chopped
- 2 (16 ounce) cans beans, drained and rinsed (such as pinto beans or cannellini beans)
- 8 ounces Sliced Fresh Mushrooms
- Kosher salt and ground black pepper, to taste
- Optional garnish: chopped fresh parsley, rosemary, or thyme
Instructions
- In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
- Pat pork shoulder dry with a paper towel.
- Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the pork shoulder and toss to coat well. Remove coated pork from the bowl and discard any extra flour.
- Sear pork shoulder in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the pork can brown without overcrowding.
- Remove the pork from the pot with a slotted spoon.
- Add the sausage to the pot. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes. Remove the sausage from the pot with a slotted spoon.
- Add the wine (or apple cider) and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
- Add the bacon, pork, and sausage back to the pot, along with the tomato paste, garlic, 1 teaspoon of kosher salt, ½ teaspoon of pepper, rosemary, thyme, bay leaf, paprika, and broth. Stir well to completely combine. Bring to a boil; then reduce to a low simmer.
- Cover and cook, stirring occasionally, until the pork is tender, about 1 - 1 ½ hours. You can tell the pork is ready when it’s tender and pulls apart easily with a fork.
- Add the onion, carrots, and celery and simmer, covered, for 10 minutes.
- Add the beans and mushrooms and simmer, covered, until the vegetables are tender, about 30-40 more minutes. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; season with additional salt and pepper, to taste. Ladle into bowls and serve.
Notes
- Instead of the canned beans, add 3 russet potatoes, peeled and chopped into ¾-inch cubes, at the same time that you add the mushrooms. If using red potatoes or gold potatoes instead of russets, you do not need to peel them.
- If you don't care for mushrooms, you can substitute with frozen peas or corn.
- The apple cider gives the dish so much flavor; however, you can also use wine to deglaze the pan if that's what you prefer.
- Apple cider vinegar pairs nicely with the cider and pork, but balsamic vinegar or red wine vinegar are also good alternatives.
- In lieu of butter, brown the bacon and pork in olive oil or vegetable oil.
Nutrition Information
Show Details
Serving
1cup
Calories
414kcal
(21%)
Carbohydrates
25g
(8%)
Protein
29g
(58%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
93mg
(31%)
Sodium
737mg
(31%)
Potassium
834mg
(24%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
2899IU
(58%)
Vitamin C
4mg
(4%)
Calcium
70mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6- 8 people (about 11 cups total)
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 414kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 29g | 58% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 737mg | 31% |
| Potassium | 834mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 2899IU | 58% |
| Vitamin C | 4mg | 4% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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