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–+ servings

Pork Stew

Comfort food at its best! Loaded with tender pork and a medley of veggies to warm your insides when it's cold outside.
Difficulty: Easy
Course Dinner
Cuisine Eastern European
Keyword Pork, Soups
Method Stove Top
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 420kcal

Equipment

  • 1 Large Soup Pot (or Dutch Oven)

INGREDIENTS 

  • 2 lbs Pork Shoulder or Pork Butt - cut into 1 1/2 inch cubes
  • 2 Tbsp EVOO
  • 1 Large Onion - chopped
  • 4 cloves Garlicminced - minced
  • 2 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1 tsp Dried Thyme
  • ½ cup Dry White Wine - optional
  • 1 can Diced Tomatoes - 14 oz
  • 4 cups Chicken Broth or Beef Broth
  • 2 Bay Leaves
  • 3 Large Carrots - peeled and sliced
  • 4 Medium Potatoes - peeled and cubed
  • 2 Celery Stalks - chopped
  • 1 Red Bell Pepper - chopped
  • Salt and Pepper - to taste
  • 1 Tbsp AP Flour - for thickening (optional)
  • 2 Tbsp Fresh Parsley - chopped, (for garnish)

INSTRUCTIONS

  • Heat EVOO in a large heavy-bottomed soup pot or Dutch Oven over medium-high heat. Season the Pork cubes with Salt and Pepper. Sear the Pork in batches until browned on all sides, about 4 to 5 minutes per side. Set aside.
  • In the same pot, add more EVOO if necessary. Sauté the Onion for about 5 minutes until softened. Add the Garlic and cook for 1 more minute until fragrant.
  • Stir in the Smoked Paprika, Ground Cumin, and Dried Thyme. Cook for another minute to enhance the flavors.
  • Pour in 1/2 cup Winer or Chicken Broth to deglaze the pot, scraping the bottom to lift any browned bits. Let it simmer for 2 to 3 minutes to reduce slightly.
  • Add the browned Pork, Diced Tomatoes, Chicken Broth or Beef Broth, and Bay Leaves, and bring the stew to a boil. Reduce heat to low, cover, and let it simmer for 45 minutes.
  • After 45 minutes, add the Potatoes, Carrots, Celery, and Red Bell Pepper to the stew. Simmer uncovered for another 30 to 40 minutes until the Potatoes are fork tender.
  • For a thicker stew, mix the AP Flour with a bit of cold water to create a slurry. Stir this into the stew and let it cook for an additional 10 minutes to thicken.
  • Remove the Bay Leaves. Taste the stew and adjust the seasoning with additional Salt and Pepper if needed.
  • Garnish with Fresh Parsley and serve hot.

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