When the temperature drops, nothing beats a warming meal. Try whipping up this Pork Stew to comfort your spirit!
The summer season is starting to slow down, which means my favorite season is just around the corner—autumn! I’m eagerly anticipating those early sunsets, the gentle, cool breeze flowing through the streets, the beautiful falling leaves, and especially the chance to create warm, soul-soothing dishes like this pork stew. What I love most about this stew is how it transforms simple, honest ingredients like pork shoulder, bacon, fresh vegetables, and herbs into a meal that feels like a warm hug in a bowl. The best part of this recipe is its simplicity and, of course, the way each ingredient plays its part perfectly.
You start by browning cubes of pork shoulder until they’re golden and caramelized, which creates those wonderful crispy bits on the bottom of my Dutch oven that add incredible depth to the final dish. The bacon brings a smoky richness that pairs beautifully with the sweet carrots, celery, and onions. After simmering, I’m rewarded with fork-tender pork and vegetables swimming in a rich, flavorful broth. Plus, the fluffy russet potatoes soak up that scrumptious broth, making the perfect porky bite.
This stew has become my go-to recipe whenever I want to feed a crowd or want leftovers so I don’t have to worry about dinner for the rest of the week. Most of the admittedly lengthy cook time is just letting it do its thing on the stovetop, so it’s not difficult to whip up. Bring out your Dutch ovens and prepare this savory pork stew during the upcoming autumn weeks.
What even is a Dutch oven?
For those who don’t already have one in their kitchen, a Dutch oven is a heavy, thick-walled cooking pot with a tight-fitting lid, traditionally made of cast iron but now also available in enameled cast iron, ceramic, or other materials. It’s designed to distribute and retain heat evenly, making it perfect for slow-cooking methods like braising, roasting, baking, and stewing, like in this pork stew recipe! You can use a Dutch oven on the stovetop, in the oven, or even over a campfire, making it one of the most versatile pieces of cookware you have in your kitchen. I highly recommend adding one to your collection of kitchen cookware if you want to take your cooking to the next level!
How do I store leftovers?
If you have any pork stew left, you can store it in an airtight container and leave it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat from frozen, I recommend thawing it overnight in the refrigerator, then warming it gently on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed to restore consistency.
Serving suggestions
This comforting pork stew works perfectly with this crisp Spring Salad and some Roasted Zucchini on the side. Even though the stew is loaded with vegetables, adding some additional greens to your plate is always a great idea. You can also pair it with this lovely Chopped Salad or even a side of Steamed Brussels Sprouts if you want to keep it easy. Make sure to also have a crusty baguette or some tangy sourdough on the side to soak up that delicious broth.
Pork Stew
Ingredients
- 2 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
- salt and pepper, to taste
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 1 cup celery, diced
- 2 cups carrots, cut into 1/2-inch chunks
- 3 garlic cloves, minced
- 4 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes with juice
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 medium potatoes, peeled and cut into 3/4-inch chunks
- fresh parsley, chopped, optional for garnish
Instructions
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Season the pork cubes with salt and pepper. Toss them in the flour until evenly coated.
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Heat olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the pork in batches to avoid crowding. Remove and set aside.
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In the same pot, add the diced bacon and cook until crispy. Remove bacon with a slotted spoon. Add the diced onion, celery, and carrots to the bacon fat and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
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Return the browned pork and bacon to the pot. Pour in the chicken broth and diced tomatoes. Add the bay leaves and dried thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 45-60 minutes.
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Add the cubed potatoes to the stew and simmer uncovered for about 20 minutes or until the potatoes and pork are tender.
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Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.
Nutrition
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