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    Pork Stew

    I absolutely love my Pork Stew! It’s the perfect cozy winter dinner, packed with amazing flavors that’ll make everyone happy. I cook tender pork shoulder chunks in a rich gravy with wine and herbs, along with hearty veggies.

    The best part? You can make it on the stovetop, or in a slow cooker or instant pot – whatever works best for you. And trust me, make a big batch because everyone will be asking for seconds, and maybe even thirds! It’s that good.

    This Pork Stew Recipe features melt in your mouth tender pork shoulder and an assortment of veggies in a flavorful red wine enhanced gravy.

    Stew season is in full swing, friends. From familiar flavors like Coq au Vin and Meatball Stew, to ethnic specialties such as Latin Carne Guisada and Hungarian Goulash, my dutch oven has been working overtime.

    You know how most people make stew with beef or chicken? Well, let me tell you, using pork instead is a delicious change! Pork brings its own special flavor to the mix. As it cooks with veggies and herbs, it becomes wonderfully tender and juicy. So I decided to switch things up and make stew with pork instead of beef. And you know what? It was incredible!

    Dutch oven full of pork stew.

    Ingredient Notes

    For a complete list, along with exact measurements, see the recipe card at the bottom of the post. But here’s a quick rundown of what you’ll need:

    Pork Shoulder – I always love to use pork shoulder or pork butt for stews. They’re ideal for stewing due to the fat content and connective tissue, which break down during slow cooking to create tender, flavorful meat.

    Bacon – Adds a smoky depth to the stew. You can also use salt pork or pancetta instead.

    Celery, Carrots, Onion, and Garlic – These veggies form a classic aromatic flavor base to the stew.

    Dry Red Wine – Use a good quality wine that you would enjoy drinking.

    Tomato Sauce – Adds richness and a slight tanginess, balancing the flavors of the stew. Diced or crushed tomatoes can also be used.

    Beef Broth – Use a good quality broth. I like Better than Bouillon.

    Worcestershire Sauce – Adds a unique umami flavor.

    Fresh Rosemary and Thyme – If you don’t have fresh herbs on hand, use ⅓ as much dried.

    Potatoes – I recommend a waxy variety such as Yukon gold or baby reds. Starchy varieties like Russet can fall apart, so add them in a bit later if that’s what you have.

    Frozen Peas – A great addition for color and a hint of sweetness.

    How to Make Pork Stew

    Here I’ll be going over the stovetop method. Scroll down for slow cooker and instant pot directions.

    1. Brown the pork: I sprinkle salt and pepper on the pork, coat it in flour, then brown it in oil in a pot. I do this in batches so it cooks evenly. Once it’s browned, I set it aside.

    Browned pork chunks on a plate.

    2. Create an aromatic base: Next up, I toss in the bacon and let it cook for a few minutes until it’s nicely browned, no need to crisp it up. Then, I add in the carrot, celery, onion, and garlic. I sauté everything together until the veggies start to soften.

    Vegetables sautéing in a pot.

    3. Deglaze and reduce: Now, I pour in the wine and give it a good stir to deglaze the pot, scraping up all those flavorful browned bits from the bottom. Then, I add the tomato sauce and the pork chunks back into the pot. I let everything cook together for a few minutes.

    Pork chunks and vegetables coated in tomato sauce.

    4. Initial simmer: Next, I add in the beef broth and Worcestershire sauce along with some fresh herbs. I bring everything to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it all cook together for about 90 minutes. While it’s cooking, check out our collection of favorite stew recipes!

    Stew prior to simmering.

    5. Finalize the dish: I add the potatoes and peas, stir them well, then cover the pot again. I let everything cook for another 45 minutes to an hour until the pork is tender and the potatoes are cooked.

    Final product.

    How to Cook Pork Stew in a Slow Cooker

    This pork stew is equally delicious in a slow cooker. First, I brown the dredged pork chunks, just like before, then I take them out and set them aside.

    Next, I cook the bacon, and then I sauté the onions, celery, and garlic until they’re nice and soft.

    Then, I transfer all the veggies to the slow cooker, along with the rest of the stew ingredients. I give everything a good mix, and then I put the pork back in.

    I cover it up and let it cook on low for 6-8 hours, or on high for 3-4 hours. It’s that simple!

    Instant Pot Instructions

    Here’s how I make this pork stew in the Instant Pot:

    First, I set the Instant Pot to Saute mode and add 2 tablespoons of oil. Once it’s hot, I add the dredged pork in batches and brown it on all sides. After each batch, I remove the pork to a plate.

    If needed, I add more oil to the Instant Pot, then sauté the onion, celery, carrots, and garlic until they start to soften. Then, I turn off the Instant Pot.

    Next, I add in all the remaining ingredients, stirring well to make sure I scrape any browned bits off the bottom. Then, I place the pork chunks back into the mixture.

    I put on the lid, seal it, and cook on high pressure for 40 minutes. After that, I let it do a natural pressure release.

    Serving Suggestions

    This hearty pork stew is a complete one-pot meal all by itself, with protein, carbs and veggies. But you can always add your favorite side.

    I personally love it with a side of crusty bread for mopping up the sauce. You can also enjoy it over a bed of rice or mashed potatoes.

    For a side, think something light to balance out the richness. Steamed veggies or a green salad will fit the bill perfectly.

    And you do have some wine left, right?

    Bowl of pork stew.

    Expert Tips and Tricks

    • Brown the Pork Properly: I always make sure my pan is nice and hot before I start cooking. Then, I brown the pork in batches so it doesn’t get overcrowded.
    • Scrape the Pot: When adding wine or broth, I scrape the bottom of the pot to incorporate the flavorful bits.
    • Use the Right Potatoes: I’ve found that the kind of potatoes you use matters a lot. Starchy ones can get too soft and mushy, so I go for waxy ones like Yukon gold or red potatoes. They stay firm and keep their shape, even when they’re cooked in the stew for a while.
    • Let it Rest: Allow the stew to rest for about 10 minutes before serving.
    This Pork Stew Recipe features melt in your mouth tender pork shoulder and an assortment of veggies in a flavorful red wine enhanced gravy.

    Think beyond the basic beef and chicken. Cook my pork stew recipe, and find out what you’ve been missing all this time!

    Pin or bookmark this easy recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

    For more great meals, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

    Pork Stew, on our Gypsy Plate… enjoy!

    Bowl of pork stew atop the Gypsy Plate.

    More Great Stew Recipes:
    Beef Birria
    Chicken Paprikash
    Pollo Guisado
    Pork Adobo
    Beef Tagine
    Fricase de Pollo
    Carne Adovada
    Habichuelas Guisadas

    Featured image for pork stew recipe.

    Pork Stew Recipe

    Yield: 6 servings
    Prep Time: 15 minutes
    Cook Time: 2 hours 25 minutes
    Total Time: 2 hours 40 minutes

    My Pork Stew Recipe features melt in your mouth tender pork shoulder and an assortment of veggies in a flavorful red wine enhanced gravy.


    • 2 Tbsp neutral cooking oil
    • 2 pounds pork shoulder, cut into large bite sized chunks
    • ¼ cup all-purpose flour
    • salt, to taste
    • pepper, to taste
    • 3 strips bacon, diced
    • 2 celery stalks, diced
    • 2 large carrots, sliced
    • 1 small onion, diced
    • 5-6 cloves garlic, finely chopped
    • 1 cup dry red wine
    • 1 cup tomato sauce
    • 5 cups beef broth
    • 1 Tbsp Worcestershire sauce
    • 2 sprigs fresh rosemary
    • 1 Tbsp fresh thyme
    • ¾ pound potatoes, cut into large chunks
    • 1 cup frozen peas


    Stovetop Method

    1. Season the pork with salt and pepper, and dredge in flour.
    2. Heat oil in a dutch oven or soup pot over medium-high heat. Add the pork and brown on all sides. Cook in batches to avoid overcrowding. Remove to a plate.
    3. Add the bacon into the pot and cook for a few minutes till browned (it does not need to be crisped up). Add carrot, celery, onion and garlic. Sauté until the vegetables begin to soften.
    4. Add in the wine and stir to deglaze the pot, scraping up any browned bits from the bottom of the pot. Stir in tomato sauce and pork chunks, and cook for 2-3 minutes.
    5. Add beef broth, Worcestershire sauce and fresh herbs. Bring to a simmer, reduce heat to medium-low, cover and cook for about 90 minutes.
    6. Add potatoes and peas. Mix well. Return cover to pot and cook an additional 45 minutes to an hour, until pork is tender and potatoes are cooked.
    7. Remove from heat. Taste and adjust for salt and pepper. Allow stew to rest for at least 10 minutes before serving.

    Slow Cooker Methods

    1. Follow steps 1-3 as described in the stovetop method, then transfer vegetable mixture into the crockpot.
    2. Add all remaining stew ingredients, along with the pork. Mix well.
    3. Cover and cook on high for 3-4 hours, or low for 6-8 hours.

    Instant Pot Method

    1. Set the Instant Pot to Saute mode. Add 2 Tbsp oil, then once hot add dredged pork (working in batches) and brown on all sides. Remove to a plate.
    2. Add additional oil if needed, then sauté onion, celery, carrots and garlic until they begin to soften. Turn off the Instant Pot.
    3. Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place pork chunks into the mixture.
    4. Add the lid, seal, and cook on high pressure for 40 minutes, followed by a natural pressure release.


    • Leftovers: This pork stew makes wonderful leftovers. The flavors just get better after a few days. After allowing it to cool to room temperature, transfer to an airtight container. Leftovers can be refrigerated for 3-4 days, or frozen for 2-3 months. If freezing, thaw overnight in the fridge the day before eating. Reheat the stew on stovetop over medium heat until warmed through, adding a little extra water if it has thickened up too much.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 697Total Fat 40gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 23gCholesterol 142mgSodium 1311mgCarbohydrates 32gFiber 5gSugar 5gProtein 44g

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you make this recipe?

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    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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