Pork Stew
User Reviews
5
Pork Stew
Description
Pork Stew brings together cubed pork shoulder browned with bacon and aromatics like onion, carrot, and garlic, all simmered gently in beef broth and diced tomatoes. Italian seasoning and paprika add herbaceous and smoky notes to the broth. The stew cooks until the pork and potatoes are tender, creating a thick, flavorful base.
To finish, a mixture of flour and cold water is stirred in and simmered to thicken the broth, giving the stew a satisfying, hearty consistency. The bacon adds a smoky undertone that complements the pork and vegetables, balancing the flavors well.
This stew makes a substantial meal, suitable for serving on its own or over rice or pasta. It also allows for variations such as added vegetables, broth substitutions, or increased spiciness via red pepper flakes.
Leftovers store well refrigerated for several days and can be frozen for longer preservation. Reheating gently preserves texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 medium carrot sliced
- 4 cloves garlic minced
- 8 ounces Bacon diced
- 2 pounds pork shoulder cut into small cubes, boneless
- 1 pound potato peeled and cut into 1-inch cubes
- 2 cups beef broth
- 14.5- ounce diced tomatoes 1 can
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
Instructions
- In a large soup pot or dutch oven, heat two tablespoons of olive oil over medium heat.
- Add the diced onions and carrots and sauté for approximately 4-5 minutes until the onions are translucent.
- Then add the minced garlic and stir for one minute.
- Add chopped bacon and pork and cook for two minutes to sear the pork.
- Stir in the remaining ingredients (except the flour), bring to a boil.
- Cover and reduce the heat to low and simmer for 45 minutes until the potatoes and pork are fork tender.
- Once tender, mix the flour with 4 tablespoons of cold water and mix to combine. Then add it to the stew and simmer for an additional 5-10 minutes to thicken the broth.
- Serve garnished with fresh parsley if desired
Notes
- Serve the stew over rice or pasta to soak up the rich broth.
- Chicken or vegetable broth can replace beef broth if preferred.
- Additional vegetables like bell peppers, zucchini, spinach, green beans, or peas can be added for variety.
- Add a small amount (⅛ teaspoon) of red pepper flakes to introduce mild spiciness.
- Leftovers keep in an airtight container in the refrigerator for 3-4 days.
- Freeze fully cooled stew in freezer-safe containers for up to 3 months.
- Reheat on the stove or microwave just until warmed through to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 752 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 752kcal | 38% |
| Carbohydrates | 37g | 12% |
| Protein | 64g | 128% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 174mg | 58% |
| Sodium | 1577mg | 66% |
| Potassium | 1935mg | 41% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 8052IU | 161% |
| Vitamin C | 38mg | 42% |
| Calcium | 117mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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