Savory Pork Stew Recipe - Hearty Homestyle Stew with Pork & Root Vegetables

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are leaner, while pork loin is less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice adds sweetness without alcohol, while beef broth is often cheaper.

Chop bacon into small bite-sized pieces.

Cube pork shoulder into chunks between half inch and three quarters of an inch.

Season pork generously with kosher salt and black pepper.

Coat pork with half a cup of flour.

Fry bacon pieces over medium heat in an enamel Dutch oven until almost crispy, then remove with a slotted spoon, leaving grease in the pot.

Add a splash of olive oil to the bacon grease and turn heat to medium high.

Brown half of the pork in batches, ensuring not to overcrowd the pot, about 8-10 minutes per batch.

Remove first batch of browned pork and repeat with second batch, adding more olive oil if necessary.

Chop carrots, celery, onion, and garlic while the pork is browning.

Sauté carrots, celery, and onion in the pot until onions are translucent but not brown, then add garlic and mushrooms, cooking for another 2 minutes.

Deglaze the pot with red wine, scraping the bottom to loosen brown bits, and let it reduce by about half.

Stir in tomato paste and beef stock until well incorporated.

Add Worcestershire sauce, garlic powder, onion powder, smoked paprika, fresh rosemary, fresh thyme, and bay leaves.

Prepare potatoes by peeling and cutting into roughly half inch cubes, then add to the pot along with the cooked bacon and browned pork.

Stir carefully to combine, then bring to a simmer and reduce heat to low to maintain a low simmer for about 1 hour.

Check the liquid thickness; if too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the pot to thicken.

Garnish with fresh parsley before serving.

Cooking Techniques

Equipment Needed