Our Pork Stew is the ultimate winter time one-pot dinner, full of flavor and sure to satisfy your hungry crowd. Pork shoulder chunks simmer in a wine and herb enhanced gravy along with hearty vegetables.
This wonderful dish can be made on stovetop, or in a slow cooker or instant pot, you’re choice. Make a big batch, because everyone’s gonna want leftovers!
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, our dutch oven has been working overtime.
Why You’ll LOVE this Cozy Stew
- Flavorful and Tender Pork: Pork shoulder, a well marbled cut with rich flavor, becomes melt in you mouth tender after long cooking time.
- Depth of Flavor: The addition of dry red wine adds a sophisticated depth, elevating the overall taste profile. This, combined with the aromatic blend of Worcestershire sauce and fresh herbs makes each spoonful an absolute delight.
- Easy to Make: Despite its complex flavors, this stew is surprisingly straightforward to prepare. It’s a one-pot wonder anyone can master.
- Comfort in a Bowl: This stew is the epitome of comfort food. It’s warm, hearty, and perfect for gathering around the table with family and friends.
- Versatile and Forgiving: The recipe is flexible. You can adjust the ingredients to suit your taste or what you have on hand. It’s a great way to use up vegetables in your fridge.
- Even Better as Leftovers: Like many stews, this one develops even more flavor when left to sit, making it a great option for meal prep or enjoying leftovers.
For a complete list, along with exact measurements, see the recipe card at the bottom of the post. Here are the primary things you need to make this pork stew:
Pork Shoulder – This cut is ideal for stewing due to its fat content and connective tissue, which break down during slow cooking to create tender, flavorful meat. If you’re watching fat, you can use loin, but the meat will not be as tender. If using loin, you will want to reduce the cooking time to prevent overcooking.
Bacon – Adds a smoky depth to the stew. Its fat renders out and provides a base for sautéing the vegetables. Salt pork or pancetta are suitable substitutes.
Celery, Carrots, Onion, and Garlic – These vegetables form a classic aromatic flavor base, contributing both sweetness and savoriness.
Dry Red Wine – The acidity and complexity of the wine enhance the flavor of the stew. It also helps in deglazing the pot, ensuring all the flavorful bits are incorporated. 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 – The base of the stew, providing moisture and a deep, meaty flavor. Use a good quality broth, or a substitute like Better than Bouillon.
Worcestershire Sauce – Adds a unique umami flavor, complementing the meaty elements of the stew.
Fresh Rosemary and Thyme – These herbs infuse the stew with a fragrant and earthy aroma. If you don’t have fresh herbs on hand, use ⅓ as much dried.
Potatoes – They add heartiness and absorb the flavors of the stew. We 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: 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.
2. Create an aromatic base: Add the bacon into the pot and cook for a few minutes until browned (it does not need to be crisped up). Add carrot, celery, onion and garlic. Sauté until the vegetables begin to soften.
3. Deglaze and reduce: 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.
4. Initial simmer: Add beef broth, Worcestershire sauce and fresh herbs. Bring to a simmer, reduce heat to medium-low, cover and cook for about 90 minutes. While it’s cooking, check out our collection of favorite stew recipes!
5. Finalize the dish: 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.
How to Cook Pork Stew in a Slow Cooker
This pork stew is equally delicious in a slow cooker. Simply brown the dredged pork chunks as described above, then remove to a plate.
Cook the bacon, then sauté onions, celery, and garlic.
Transfer the vegetable mixture to the crock pot, along with all remaining stew ingredients. Mix well, then place the pork into the mixture.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Instant Pot Instructions
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.
Add additional oil if needed, then sauté onion, celery, carrots and garlic until they begin to soften. Turn off the Instant Pot.
Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place pork chunks into the mixture.
Add the lid, seal, and cook on high pressure for 40 minutes, followed by a natural pressure release.
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.
We 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?
- Swap the meat: Beef chuck or lamb shoulder would be equally great in this stew recipe.
- Replace the red wine: For a different flavor profile, try a dry white wine, or use beer such as a brown ale or stout.
- Alcohol-free: If you prefer not to use wine, you can substitute it with more beef broth.
- Extra veggies: Feel free to add more vegetables like mushrooms, bell peppers, leeks, or turnips.
- Low-carb version: Omit the flour, and replace potatoes with cauliflower or turnips for a lower-carb alternative.
Storage and Reheating
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.
Expert Tips and Tricks
- Brown the Pork Properly: Ensure the pan is hot and cook the pork in batches to avoid overcrowding.
- Scrape the Pot: When adding wine or broth, scrape the bottom of the pot to incorporate flavorful bits.
- Cook Slowly: Simmer the stew gently to allow flavors to meld and tenderize the meat.
- Use the Right Potatoes: Starchy varieties can fall apart if cooked too long. Go with waxy types like Yukon gold or red.
- Let it Rest: Allow the stew to rest for about 10 minutes before serving.
Think beyond the basic beef and chicken. Cook our pork stew recipe, and find out what you’ve been missing all this time!
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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!
- 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
- Season the pork with salt and pepper, and dredge in flour.
- 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.
- 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.
- 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.
- Add beef broth, Worcestershire sauce and fresh herbs. Bring to a simmer, reduce heat to medium-low, cover and cook for about 90 minutes.
- 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.
- Remove from heat. Taste and adjust for salt and pepper. Allow stew to rest for at least 10 minutes before serving.
Slow Cooker Methods
- Follow steps 1-3 as described in the stovetop method, then transfer vegetable mixture into the crockpot.
- Add all remaining stew ingredients, along with the pork. Mix well.
- Cover and cook on high for 3-4 hours, or low for 6-8 hours.
Instant Pot Method
- 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.
- Add additional oil if needed, then sauté onion, celery, carrots and garlic until they begin to soften. Turn off the Instant Pot.
- Add in remaining ingredients. Stir well, making sure to scrape any browned bits off the bottom. Place pork chunks into the mixture.
- Add the lid, seal, and cook on high pressure for 40 minutes, followed by a natural pressure release.
Nutrition InformationYield 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.
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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