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Pork Stew

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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.

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Rate this recipe 4.5/5 (31 Votes)

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

Details

Servings 10

Preparation

Step 1

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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