Servings
Font
Back
5.0 from 75 votes

Slow Cooker Pork Stew

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.

Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 6 servings
Calories: 669 kcal
Course: Main Course
Cuisine: American

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

    Cup of Yum
  1. Place pork chunks into a large bowl and sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
  2. 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.
  3. Add the wine to the skillet to deglaze it, scrape the bits from the bottom, and add the liquid to the slow cooker.
  4. 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.
  5. Add carrots, celery, potatoes, and frozen peas to the slow cooker.
  6. Pour the remaining beef broth on top. Add bay leaves and season with salt and pepper.
  7. Cover and cook on LOW for 7-8 hours.
  8. Taste and adjust for salt and pepper.
  9. If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
  10. Mix cornstarch and water in a small bowl until thoroughly combined. Add the mixture to the pot during the last 30 minutes of cooking.
  11. 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

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

% 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.