Pork stew might not be the first thing that comes to mind when you think of stew recipes. Traditional beef stew usually steals the show, but this pork stew recipe will make you rethink that assumption.
Tons of pork chunks and bacon ensure meat in every bite, and all of your favorite veggies are present in abundance. This thick, hearty pork stew recipe will fill you up on the coldest of winter days.
Let’s head to the kitchen and get cooking!
This pork stew recipe has so much going for it. Here are the best parts!
- Thick and hearty
- Lots of veggies and meat
- Lovely depth of flavor
- Makes enough for a crowd
How To Make Pork Stew Recipe
To make this pork stew recipe, cut your pork into cubes and coat with flour. Brown them in a large pot and drain.
Next, cook the bacon and set aside. In the bacon drippings, sauté the aromatic vegetables before deglazing the pan with the wine.
Add beef broth, tomato paste, seasonings, and the meat into the pot. Simmer for about 45 minutes before adding prunes, parsnips, and potatoes. Cook for 45 minutes more and serve garnished with parsley.
Pork stew comes together pretty easily. Here are a few tips to make it even easier!
The pot- you’ll want a large pot with a heavy bottom to prevent burning. Thin bottomed pans are notorious for hot spots that can burn your stew. A 4-quart saucepan would be a good size for this recipe.
Deglazing the pan- deglazing pulls off all the little bits of meat and veggies (called the fond) that stuck to the bottom of the pan. The key to it is to use a rigid spatula or wooden spoon to scrape the bottom of the pan when you add the wine. As soon as the liquid hits the pan, start scraping and stirring until the bottom is free of any stuck bits.
Bacon drippings- Sautéing the veggies in bacon drippings adds lots of flavors. There should be a tablespoon of drippings from the bacon. If you find you have excess bacon grease, drain some before adding the veggies. If you don’t want to use it at all, I suggest olive or vegetable oil instead.
Wine- If you don’t cook with wine, you can use an extra cup of beef broth.
The Veggies- You can adjust vegetable amounts and types to suit what you like or what you have in the fridge! Turnips, butternut squash, or chunks of tomato are all good ideas.
Parsnips- This is such an unsung veggie. It’s sweet and earthy tasting. Try to look for parsnips that are less than 2 inches at their largest point. They start to get fibrous as they get bigger.
Allow the stew to cool completely before storing it in a well-sealed container in the fridge. If it is thick when reheating, add a bit of beef broth to loosen it.
Can You Freeze This?
You can freeze this pork stew recipe, but the veggies might lose a bit of texture after a trip through the deep freeze. To freeze, allow the stew to cool completely before putting it in a freezer container. It should keep for 2-3 months.
Make Ahead Tips
This stew reheats beautifully and, like most soups and stews, tastes better the next day. You can also do a lot of the veggie and meat prep beforehand and then assemble and cook when you’re ready for it.
How Long Can You Keep This In The Fridge?
Soups and stew hold well in the fridge for 3-4 days, according to the USDA guidelines.
The best thing about stew is that you can’t make it wrong. Stew has always been made with whatever was on hand, so if you want to try something, go for it! Here are a few common suggestions.
Can I Add Chicken?
If you’re a fan of spicy Cajun stews like chicken and sausage gumbo and chicken and sausage jambalaya, you could add exchange chicken for pork in this stew. You’d also want to use chicken broth instead of beef.
Can I Add Beef?
You can never go wrong with beef in stew. You could use 1/2 pork and 1/2 beef or go all beef. Beef and stew have a long-standing relationship. Bigos, a rustic hunter’s stew straight from Eastern Europe, is full of beef, cabbage, and loads of flavor.
What Other Pork Stew Recipes Can I Cook?
Pork brings fantastic flavor to several southern-style stews like New Orleans gumbo and Brunswick stew. I’m always amazed at how such simple ingredients transform into a delicious, hearty stew that just makes you feel good all over!
For traditional south of the border stew, try pozole, a hominy based stew that is full of meat and veggies!
- 2 1/2 pounds pork shoulder, trimmed of visible fat, cut into 1 inch cubes
- 1/2 cup all-purpose flour
- black pepper
- 2-4 tablespoons vegetable oil
- 4 slices bacon, chopped
- 1 large onion, diced
- 1 tablespoon garlic, minced
- 2 cups carrots, cut into 1/2 inch pieces
- 1 cup celery,
- 1/2 cup white wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary leaves
- 2 bay leaves
- 1/2 cup pitted prunes, chopped
- 2 russet potatoes, peeled and cubed
- 1 cup parsnips, peeled and diced
- 2-3 tablespoons parsley, chopped
- In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
- Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
- Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
- Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
- Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
- Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
- Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.
If this pork stew tickled your taste buds, you should try these!
- Shrimp And Sausage Gumbo – southern comfort food at its finest
- Menudo – Traditional, authentic Mexican soup
- Feijoada – A Brazilian stew full of beans and meat
- Bicol Express – Filipino stew full of cubed pork cooked in coconut milk with a dash of spice
Pork stew is as good as it gets on a cold winter day. Serve it with a hunk of warm bread or biscuits. It’s sure to be a family favorite! I can’t wait to hear how it goes for you.
Be sure to leave me a comment below!