Pork Stew

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With ultra tender meat and vegetables, this pork stew recipe transforms simple ingredients, including pork stew meat and pantry staples, into a rich and cozy dinner. If you enjoy a bowl of hearty soup like beef stew, this recipe for pork stew is another delicious alternative your family will love!

Why You’ll Love This Pork Stew Recipe

  • Savory, comforting flavor
  • Juicy pork and vegetables
  • Thick, hearty broth, with no flour or thickeners needed (the starchy root vegetables and tomato puree naturally thicken!)
  • Basic ingredients
  • Just 10 minutes of hands-on time
  • Easy to make ahead, meal prep, or freeze
Recipe for pork stew with garnish and napkin.

Ingredients & Substitutions

This section explains how to choose the best ingredients for stew with pork meat, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Boneless Pork Loin Roast – Pork stew recipes also commonly use pork shoulder or pork butt, so these would make the best substitutions. Keep in mind that larger, tougher roasts will benefit from more cook time and become more tender, while leaner cuts like pork tenderloin tend to get more dry and chewy. Regardless of the cut you choose, it will need to be sliced into 1-inch pieces.
  • Olive Oil – For searing the pork. You can use any heat-safe oil here, such as avocado oil, if you like.
  • Root Vegetables – Including carrots, potatoes, and onion. I like to save the discards from chopping these for homemade bone broth. You can also include other traditional stew vegetables, like celery. If you want to make this lower carb, you can substitute rutabaga in place of the potatoes, like I do for keto stew, or use sweet potatoes for more nutrition.
  • Garlic – I used fresh crushed garlic, but minced is also fine to use.
  • Thyme – Fresh thyme tastes best, but if you need to, you can substitute 1 teaspoon dried to replace the 1 tablespoon fresh in the recipe. Other herbs, such as fresh parsley or rosemary, would also taste great.
  • Chicken Broth – I use a lower sodium variety, but use any chicken stock or broth you prefer. You can also use bone broth for extra richness and nutrition.
  • Tomato Puree – This canned tomato product is thinner than tomato paste, but thicker than canned tomato sauce. If you can’t find it at the store, you can substitute equal parts tomato paste and water.
  • Dry White Wine – It’s optional, but enhances the natural flavors in the meat.
  • Worcestershire Sauce – Adds a rich and savory taste to this stew pork recipe. Soy sauce (which I don’t typically use) or coconut aminos would work as alternatives.
  • Sea Salt & Black Pepper – For seasoning the pork stewing meat.
Ingredients for recipe for pork stew in bowls.

How To Make Pork Stew

This section shows how to make a pork for stew meat recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Sear pork. Season the pork with salt and pepper. Heat oil in a dutch oven until shimmering. Add pork and sear on all sides until golden. Set aside, keeping any remaining fat in the bottom of the pot.
  2. Cook vegetables. Reduce heat and add vegetables, garlic, and thyme to the pan. Cook for a few minutes.
Pork stew meat searing in pot.
Vegetables cooking in pot.

  1. Simmer. Return the pork to the pot. Add the chicken broth, tomato puree, white wine (if using), and Worcestershire sauce (if using), and stir. Increase heat to a simmer before lowering to medium-low heat, covering, and cooking until root vegetables are soft.
  2. Serve. Spoon the recipe for pork stew meat into bowls. Garnish with fresh parsley, if desired.
All stew ingredients in pot.
Finished pork stew recipe with wooden spoon scooping out a serving.

Alternate Cooking Methods

  • Instant Pot Pork Stew – Use the Saute function to brown pork on all sides. Set aside and cook vegetables according to recipe. Add liquids, stir, cover, and set the valve to Seal. Cook on High pressure for 20 minutes, then release pressure naturally for 10 minutes. If desired, thicken the stew further using the Saute function to boil some liquid off, or gently mash some of the potatoes and mix in to the broth.
  • Pork Stew In The Slow Cooker – Brown pork in a pan per the original recipe, then add to the Crock Pot. Add 1/2 cup of chicken broth or white wine and scrape brown bits from the bottom of the skillet, then add to the pot. Add remaining ingredients and cook for 6-8 hours on Low, or until meat and vegetables are tender. Thicken with cornstarch or a cornstarch substitute, if desired.

Storage Instructions

  • Store: Pork stew meat recipes can store in an airtight container in the fridge for 3-4 days.
  • Meal prep: Cut onions, carrots, and stew meat ahead of time, storing separately until ready to cook.
  • Reheat: Heat stew with pork meat on the stovetop, or in a microwave, until warm.
  • Freeze: Freeze leftovers for this stewed pork recipe for up to 4 months. Cool completely, transfer to an airtight freezer container, and store. Thaw overnight in the refrigerator before reheating.
Close up view of pork stew recipe in a white bowl.

What To Serve With Pork Stew Meat

This recipe for stewed pork is perfect on its own, or with these easy sides to make a delicious meal.

More Easy Pork Recipes

There are so many easy and comforting ways to cook pork! Try these simple, flavorful dishes next:


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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Season the pork on all sides with salt and pepper.

  2. In a medium pot or dutch oven, heat oil over medium-high heat, until shimmering. Add the pork and sear for 2-3 minutes, until golden. Remove and transfer to a plate. Leave the grease in the pot.

  3. Reduce heat to medium. Add the carrots, potatoes, onion, garlic, and thyme. Stir and cook for 3 minutes. Add the pork back in the pot.

  4. Add the chicken broth, tomato puree, white wine (if using), and Worcestershire sauce (if using). Stir. Increase heat to bring to a simmer. Cover and cook for about 25 minutes over medium-low heat, until the carrots and potatoes are soft.

  5. If needed, adjust salt and pepper to taste.

Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 379

Fat 13.3g

Protein 37.2g

Total Carbs 23.7g

Net Carbs 19.8g

Fiber 3.9g

Sugar 6g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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