Slow Cooker Pork Stew
User Reviews
5.0
75 reviews
Excellent
-
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
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Recipes like my Slow Cooker Pork Stew feel like a win when you have a big family like mine. With barely any hands-on time, I get perfectly seasoned pork that’s so tender it falls apart with a spoon. I load it with hearty vegetables and let everything simmer in a rich sauce made from red wine, beef broth, tomato paste, and butter.
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Ingredients
Pork Stew:
- 2-3 pounds pork stewing meat trimmed and cut into 2-3 inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 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 medium carrots peeled and cut into 1/4-inch chunks
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 1 cup frozen peas
- 3 bay leaves
Cornstarch Mix:
- 3 tablespoons cornstarch
- 4 tablespoons water
Garnish:
- chopped fresh parsley
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
- One thing I’ve learned over the years is that when it comes to pork, low and slow is the way to go. Different cuts need different times, but in general, cooking pork on the low setting gives it time to braise gently and turn tender as the fat and collagen slowly break down. For this recipe, since the pork is already cut into chunks, it cooks up beautifully in about six to seven hours. That’s just enough time for it to become juicy and full of flavor without ever drying out.
- I always keep the lid on the slow cooker while it’s running so the heat stays in. Lifting the lid too often can make it take longer to cook.
- I check the pork with a meat thermometer to make sure it’s done. It should read 145 degrees Fahrenheit when it’s fully cooked.
- When I freeze leftovers, I like to portion them into single-serving containers. That way, I can grab just what I need without defrosting the whole batch.
- If I don’t have wine on hand, I use red wine vinegar or apple cider vinegar. Both give the stew a nice tangy flavor.
- If the potatoes are breaking apart, I wait until about the four-hour mark to add them. Leaving the skin on the potatoes is another way I keep them from getting too soft. It gives them a little more structure as they cook.
Nutrition Information
Show Details
Calories
669kcal
(33%)
Carbohydrates
30g
(10%)
Protein
32g
(64%)
Fat
47g
(72%)
Saturated Fat
21g
(105%)
Cholesterol
109mg
(36%)
Sodium
1361mg
(57%)
Potassium
1212mg
(35%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
7323IU
(146%)
Vitamin C
23mg
(26%)
Calcium
80mg
(8%)
Iron
3mg
(17%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
75 reviews
Excellent
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