Pork Stew

Pork shoulder is the perfect cut for braises and stews — but to prevent an oily stew, be sure to trim off any visible pieces of fat before browning.
Photo by Gayle H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • COMBINE:

  • 1/2

    cup all-purpose flour

  • 1

    tsp. kosher salt

  • 1

    tsp. black pepper

  • 1

    tsp. dried thyme

  • 2

    lb. pork stew meat or shoulder, trimmed, cut into 2-inch cubes

  • 2

    Tbsp. olive oil, divided

  • ADD:

  • 2

    cups chopped onion

  • 1/2

    cup chopped carrot

  • 1/2

    cup chopped celery

  • 1

    tsp. chopped garlic

  • 1

    bay leaf

  • DEGLAZE:

  • 1/2

    cup dry white wine

  • 4

    cups low-sodium chicken or beef broth

  • STIR IN:

  • 1 1/2

    cups peeled and cubed sweet potatoes

  • 1 1/2

    cups peeled and cubed russet potatoes

  • 1

    cup diced turnips

  • 1

    cup diced parsnips

  • 2

    Tbsp. unsalted butter, softened

  • 2

    Tbsp. all-purpose flour

  • Salt and black pepper to taste

Directions

Combine ½ cup flour, salt, pepper, and thyme in a resealable plastic bag. Add pork, toss to coat, then shake off excess. Brown half the meat in 1 Tbsp. oil in a Dutch oven or large pot over medium-high heat, 7–9 minutes; transfer to a plate. Brown remaining pork in remaining oil and remove; reduce heat to medium. Add onion, carrot, celery, garlic, and bay leaf to the pot; sweat for 5 minutes. Deglaze pot with wine, simmer until nearly evaporated, then stir in broth and reserved pork. Bring stew to a boil, reduce heat to low, and simmer, covered, 30 minutes. Stir in sweet potatoes, russets, turnips, and parsnips; cover and cook 30 minutes more. Combine butter and 2 Tbsp. flour and add to the stew; simmer 5 minutes to thicken. Remove bay leaf and season stew with salt and pepper.

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