Easy Tender Pork Stew
Hearty pork stew recipe with tender chunks of pork shoulder, potatoes, and carrots in a rich, savory broth thickened with a roux and finished with butter.
Servings: 6 servings
Ingredients
- 2 tbsp olive oil
- 2 lb pork shoulder cut into 1 1/2-inch cubes
- 3 tsp kosher salt divided
- ½ tsp black pepper
- 2 ½ cups chopped onion about 1 large onion
- 1 ½ cups sliced celery about 2 ribs
- 4 tsp minced garlic about 4 large cloves
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried parsley
- 2 tsp onion powder
- ½ tsp smoked paprika
- ¾ tsp ground black pepper
- 2 tbsp all-purpose flour
- 4 cup chicken broth
- 2 cup sliced carrots about 2 large
- 3 medium Yukon Gold potatoes peeled and cut into chunks
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp cold water, optional
- 1 tbsp cold unsalted butter
Instructions
- Heat a large Dutch oven over medium-high heat for 3 to 4 full minutes. Add oil and let it heat until shimmering hot, another 30 seconds or so.
- Pat pork dry and season with 1 1/2 tsp kosher salt and black pepper.
- Brown pork in batches, leaving space between pieces. Cook until deeply browned on two sides, about 3 to 4 minutes per side. Transfer to a plate.
- Reduce heat to medium. Add onion, celery, and remaining 1/2 tsp salt. Cook until softened and lightly golden, about 6 minutes.
- Stir in garlic, tomato paste, thyme, and smoked paprika. Cook until tomato paste darkens slightly and sticks to the bottom, 3 to 4 minutes, stirring frequently.
- Sprinkle flour over the vegetables and stir to coat. Cook 1 minute to remove raw flour taste.
- Pour in chicken broth and 1 tsp more salt, scraping up browned bits from the bottom. Return pork and any juices to the pot. Add carrots, potatoes, bay leaf, and Worcestershire sauce.
- Bring to a gentle simmer. Cover and cook on low for 75 minutes, stirring occasionally, until pork is fork-tender and sauce has thickened.
- Remove bay leaf. Whisk in cornstarch slurry and cold butter, and simmer uncovered for about 5 minutes, or until thickened to desired consistency.
- Taste and adjust salt if needed. Let rest 10 minutes before serving so the stew thickens slightly.
Video
Notes
Pork shoulder: Also sold as pork butt. It's the best cut for stew because the fat and collagen break down into a silky gravy. Avoid lean cuts like loin, which dry out.
Don't skip the sear: The browned bits on the bottom of the pot (the fond) are the foundation of the gravy. Work in 2 to 3 batches with space between the cubes so they brown rather than steam.
Cook the tomato paste: Let it darken and stick to the pot for 3 to 4 minutes before adding broth. This is where the deep, savory flavor lives.
Low simmer, not a boil: A hard boil toughens pork shoulder. Keep the heat low and steady once the broth is in.
Cold butter finish: A tablespoon whisked in off-heat at the end gives the gravy its glossy, restaurant finish. Don't skip it.
Tastes better the next day: The flavors deepen overnight. Make it ahead if you can.
Storage: Refrigerate up to 3 to 4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of broth to loosen the gravy.
Nutrition
Calories: 362kcal | Carbohydrates: 37g | Protein: 23g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1989mg | Potassium: 1200mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7592IU | Vitamin C: 33mg | Calcium: 92mg | Iron: 3mg