Be sure to try my Roasted Pork Tenderloin and Crock Pot Roast recipes next!
Pork Stew
When it comes to rich, homemade flavor, it doesn’t get any more satisfying than a cozy bowl of this incredible Pork Stew. The pork is perfectly seasoned and tender, and pairs perfectly with carrots, onion, celery, and satisfying bites of pillowy potatoes. And wait until you taste this amazing broth! Pro Tip: Get the pork on sale and you’ll save a ton, 2.5 lbs. of meat for this recipe cost me just $2.47, and the remaining ingredients are super economical. It also makes a great freezer soup! Be sure to check out all of my pro tips below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Season and sear the cubed pork and set it aside. Deglaze the pot with wine and reduce by half.
Soften onions, carrots, and celery in butter. Add garlic, Worcestershire sauce, Dijon, hot sauce, and seasonings. Add flour and cook for 2 minutes. Add broth in small splashes, followed by heavy cream. Add beef bouillon and bay leaves. Bring to a boil, then reduce to a simmer. Add the pork back and simmer gently for 40 minutes.
Slice and season potatoes and add them to the stew. Simmer for 20 minutes or until fork tender. Remove the bay leaves and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Be sure not to overcook the potatoes if you plan on freezing leftovers so that they’re not crumbly when reheated.
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4.5 quart Dutch oven– This is a great size for this recipe. Food Storage Containers– These are what I use to freeze this stew, they are leak proof, microwave safe, stackable, and BPA free. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Pinch Bowls– For measuring out seasonings ahead of time. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the stew throughout this recipe. Better Than Bouillon– This is what I always use for broth and bouillon.
