Pork Stew
User Reviews
5
Pork Stew
Description
The stew starts with cubed pork butt seasoned with herbs including thyme, rosemary, sage, oregano, celery salt, pepper, and salt, then lightly floured and browned briefly in oil. White wine is used to deglaze the pot, adding acidity and depth. Butter-sautéed onions, carrots, celery, and garlic are combined with chicken broth, heavy cream, a beef bouillon cube, bay leaves, and potatoes. Mustard and hot sauce provide subtle heat and tang while Worcestershire sauce adds umami.
The mixture is simmered to tenderize the pork and develop flavors, allowing the broth to thicken slightly from the flour and cream. Cooking low and slow helps the pork become tender without toughness. The stew is adaptable to slow cooker preparations and can include additional vegetables like peas or green beans near the end.
This dish is well suited for batch cooking and leftovers, storing safely in the refrigerator for up to three days or freezing for up to three months. The recipe recommends pork butt for optimal tenderness and flavor. Removing bay leaves before serving is essential to avoid bitterness.
Optional thickening can be done with a cornstarch slurry if a thicker broth is desired, especially when made in the slow cooker.
Ingredients
Seasonings
- 1 teaspoon dried rosemary
- 1 teaspoon thyme
- ¾ teaspoon dried oregano
- ¾ teaspoon ground sage
- ½ teaspoon pepper
- ½ teaspoon celery salt
Pork
- 2 ½ lbs. pork butt (Boston butt), see notes
- 2 ¼ teaspoons salt
- 3 tablespoons flour
- 2-3 tablespoons olive oil
Stew
- ¾ cup white wine see notes, dry
- 3 tablespoons butter
- 1 yellow onion diced
- 4 carrot diced, medium
- 3 celery ribs diced
- 4 cloves garlic minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 1/3 cup flour
- 5 cups chicken broth
- ½ cup heavy cream
- 1 beef bouillon cube
- 2 bay leaf
- 1 lb. red potatoes I leave the skins on, baby
- salt
- black pepper
Instructions
- Note: See notes section for slow cooker instructions.
- Combine the seasonings in a small bowl and set aside. Measure out remaining ingredients before beginning.
- Cut the pork into 1-inch cubes, discarding any large areas of fat. Sprinkle with salt and half of the the combined seasoning mixture and rub it onto the surface of the pork. Sprinkle with flour and toss to coat.
- Heat 1 tablespoon of olive oil over medium-high heat and add the pork in batches, don't overcrowd the pot. Brown on each side for 45 seconds, adding a little more oil as needed. Remove and set aside, the middle should still be uncooked. It’s okay if some sides aren’t brown.
- Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 6 minutes.
- Add the butter, onions, carrots, and celery, stir to combine. (Optional: Sprinkle the veggies with a little salt, up to 1/2 tsp.) Soften for 5 minutes.
- Add the garlic, Worcestershire sauce, Dijon, hot sauce, and remaining seasonings and stir to combine. Add the flour and stir to combine. Cook for 2 minutes.
- Add the chicken broth in small splashes, stirring continuously. Do this gradually to maintain the thickness of the broth. Add the heavy cream in the same manner.
- Add the beef bouillon cube and the bay leaves. Bring to a boil, then reduce to a simmer.
- Add the pork back along with any juices from the plate. Simmer very gently, for 40 minutes, partially covered and stirring occasionally. (Don't let it boil or the meat will be tough.)
- Cut the potatoes into halves or quarters and sprinkle with salt and pepper. Add them to the stew and simmer gently until fork tender, about 20 minutes.
- Remove the bay leaves. Taste and season with additional salt/pepper if desired. Serve!
Notes
- The slow cooker method omits flour and adds ingredients after transferring browned pork and vegetables; cook on low 7-8 hours or high 3-4 hours.
- Cut potatoes into halves or quarters, season with salt and pepper before adding to stew.
- Optional: add cornstarch slurry at end to thicken broth further if needed.
- Store leftovers airtight in refrigerator up to 3 days or freeze up to 3 months; avoid overcooking potatoes for better freezing texture.
- For best results, use pork butt (Boston butt) for tenderness; pork shoulder or belly are alternatives.
- Enhance flavor with Worcestershire sauce, hot sauce, and Dijon mustard which add depth without overt heat.
- Bay leaves must be removed before serving to prevent bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 567 kcal
% Daily Value*
| Calories | 567kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 41g | 82% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 155mg | 52% |
| Sodium | 2225mg | 93% |
| Potassium | 1265mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 7284IU | 146% |
| Vitamin C | 12mg | 13% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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