Slow Cooker Pork Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
8 hrs
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Total Time
8 hrs 30 mins
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Servings
6 servings
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Calories
669 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Pork Stew
Description
The recipe starts by coating pork chunks with seasoned flour and browning them in batches to develop a rich crust. Red wine deglazes the pan, capturing flavorful bits. The sautéed onions and garlic added in butter build an aromatic base enhanced by tomato paste. All components are combined in the slow cooker along with a well-seasoned beef broth and hearty vegetables like carrots, celery, red potatoes, and peas. Bay leaves contribute subtle herbal notes throughout the long cooking process.
This low-and-slow method allows the pork to become tender and infused with savory flavors, complemented by the creamy texture of softened potatoes and the natural sweetness of cooked carrots. The stew is a filling, comforting dish ideal for family dinners and colder days.
Practical tips include keeping the slow cooker covered to trap heat and cooking time, checking pork doneness with a thermometer, and strategies for freezing leftovers in single portions. Potatoes can be added partway through cooking to maintain their shape, and alternatives to red wine are suggested if unavailable.
Ingredients
Pork Stew:
- 2-3 pounds pork stewing meat trimmed and cut into 2-3 inch cubes
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 1/4 cup all-purpose flour
- 4 tablespoons vegetable oil
- 1/3 cup red wine
- 2 tablespoons butter unsalted
- 1 yellow onion peeled and chopped)
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 5 cups beef broth low-sodium, more if needed
- 4 carrot peeled and cut into 1/4-inch chunks, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 1 cup peas frozen
- 3 bay leaf
Cornstarch Mix:
- 3 tablespoons cornstarch
- 4 tablespoons water
Garnish:
- parsley chopped, fresh
Instructions
- Place pork chunks into a large bowl and sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
- Place a non-stick skillet over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the meat in one layer, working in batches if needed. Brown on all sides for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
- Add the wine to the skillet to deglaze it, scrape the bits from the bottom, and add the liquid to the slow cooker.
- Reduce the heat to medium and add the butter. Once melted, add the onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon to scrape the bits that are stuck to it. Transfer the mixture to the slow cooker on top of the meat and add tomato paste.
- Add carrots, celery, potatoes, and frozen peas to the slow cooker.
- Pour the remaining beef broth on top. Add bay leaves and season with salt and pepper.
- Cover and cook on LOW for 7-8 hours.
- Taste and adjust for salt and pepper.
- If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
- Mix cornstarch and water in a small bowl until thoroughly combined. Add the mixture to the pot during the last 30 minutes of cooking.
- Garnish with chopped parsley and serve.
Notes
- Cook pork on low heat for 7-8 hours to achieve tender, juicy meat as fats and collagen break down slowly.
- Keep the slow cooker lid closed during cooking to maintain steady heat and cooking time.
- Confirm pork doneness with a thermometer; target 145°F for fully cooked meat.
- Freeze leftovers in single-serving containers for convenient thawing and reheating.
- If red wine is unavailable, red wine vinegar or apple cider vinegar can provide acidity and flavor.
- Add potatoes about halfway through cooking to prevent over-softening, or leave skins on for added structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 669 kcal
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 30g | 10% |
| Protein | 32g | 64% |
| Fat | 47g | 72% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 109mg | 36% |
| Sodium | 1361mg | 57% |
| Potassium | 1212mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 7323IU | 146% |
| Vitamin C | 23mg | 26% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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