This hearty pork stew is a comforting, protein-packed meal perfect for any night of the week.
Loaded with tender pork, fiber-rich potatoes, carrots, and peas, it offers a balanced, satisfying dish that’s naturally low in saturated fat.
Easy to prep and bake in one pot, it’s ideal for family dinners or make-ahead meal prep.
Hearty Pork Stew
Equipment
- 1 large Dutch oven (5.5-quart)
- 1 sharp knife
- 1 cutting board
- 1 measuring cup
- 1 tablespoon measuring spoon
- 1 teaspoon measuring spoon
- Wooden spoon or spatula
Ingredients
- 3 pounds pork shoulder roast cut into 1.5-inch cubes, excess fat trimmed
- 1 tablespoon avocado oil more if needed
- 1 large onion diced ½-inch
- 4 cloves garlic minced
- ⅓ cup gluten-free flour or all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1.5 tablespoons fresh rosemary chopped (or 1 tbsp thyme / 1 tsp dried Italian herbs)
- 1 cup dry white wine Sauvignon Blanc recommended
- 3 cups low-sodium chicken broth
- 1 pound potatoes cut into 1-inch cubes
- 1 pound carrots sliced ¼-inch thick
- 1 cup frozen peas
Instructions
- Preheat the Oven: Start by setting your oven to 300ºF (150ºC) so it’s ready by the time the pork is seared. A properly preheated oven ensures even cooking and tender results when slow-baking the stew.
- Prepare the Pork: Take your pork shoulder roast and cut it into uniform 1.5-inch cubes. Trim away any large pockets of excess fat, leaving just a thin layer for flavor. Evenly sized pieces cook more consistently and will absorb the stew’s flavors perfectly.
- Heat the Dutch Oven: Place a large 5.5-quart Dutch oven over medium-high heat. Add 1 tablespoon of avocado oil (or slightly more if needed). Wait until the oil shimmers but doesn’t smoke—this indicates it’s hot enough to properly sear the pork.
- Sear the Pork Cubes: Add the pork cubes in small batches, avoiding overcrowding the pan, which can prevent browning. Cook each batch for 3–4 minutes on each side until golden brown and caramelized. Browning develops deep flavor and adds richness to the final stew. Remove the browned pork to a plate as each batch finishes.
- Sauté the Aromatics: Lower the heat to medium. In the same Dutch oven, add the diced onion and minced garlic. Stir occasionally, letting them cook 4–5 minutes until golden and fragrant. This step builds the aromatic base that gives the stew its signature flavor.
- Create the Roux: Sprinkle in the gluten-free flour, sea salt, and black pepper, stirring constantly to coat the onions and garlic. Cook for 1–2 minutes, allowing the flour to slightly toast. This helps thicken the stew later and prevents a raw flour taste.
- Add Herbs and Liquid: Stir in the fresh rosemary (or alternative herbs) to release its fragrant oils. Pour in the dry white wine, scraping the bottom of the Dutch oven with a wooden spoon to lift any caramelized bits. Add the chicken broth gradually, stirring to combine with the roux and form a smooth, rich liquid base.
- Return the Pork to the Pot: Gently place the seared pork cubes back into the Dutch oven, ensuring they are submerged in the liquid. Stir lightly to coat the meat with the flavorful broth. This allows the pork to absorb both the wine and herb-infused sauce.
- Simmer and Bake: Bring the mixture to a gentle simmer on the stovetop for 2–3 minutes. Then, cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 1 hour, letting the pork slowly tenderize and the flavors meld.
- Prepare Vegetables: While the pork bakes, cube the potatoes into 1-inch pieces and slice the carrots into ¼-inch rounds. Preparing them now ensures they can be added at the right time for perfect texture.
- Add Root Vegetables: After the first hour of baking, carefully remove the Dutch oven from the oven. Stir in the potatoes and carrots, ensuring they are evenly distributed in the stew. Cover and return to the oven to bake for another hour.
- Check for Tenderness: After the second hour, test the pork by gently piercing a piece with a fork—it should slide in easily. If the pork is still slightly firm, bake for an additional 10–15 minutes and check again. Oven temperatures can vary, so adjust as needed.
- Add Peas and Final Seasoning: Once the pork is fork-tender, remove the Dutch oven from the oven. Stir in the frozen peas—the residual heat of the stew will cook them perfectly, maintaining a bright green color and fresh flavor. Taste and adjust seasoning with additional salt and black pepper as desired.
- Serve and Enjoy: Scoop the stew into bowls, making sure each serving has a balance of pork, potatoes, carrots, and peas. The thick, flavorful broth should coat every ingredient, making each bite hearty and satisfying. Serve warm, ideally with fresh bread for dipping or alongside a simple salad for a complete meal.
Notes
- Choose a well-marbled pork shoulder for tender, juicy results; leaner cuts can dry out.
- Flour helps thicken the stew naturally; gluten-free or all-purpose options work equally well.
- White wine adds depth, but a mix of chicken broth and vinegar can substitute for alcohol-free versions.
- Cutting vegetables uniformly ensures even cooking and a balanced texture throughout the stew.
- For enhanced flavor, allow the stew to rest 10–15 minutes before serving—the sauce thickens and flavors meld.
Chef’s Secrets for Perfect Pork
For a truly flavorful pork stew, always start by searing the pork in batches to develop a rich, caramelized crust.
Browning is essential for building the base flavor.
Use fresh herbs like rosemary or thyme to add aromatic complexity, and don’t rush the oven baking—low-and-slow cooking ensures tender, melt-in-your-mouth pork.
When adding root vegetables, timing is key potatoes and carrots should go in after the first hour to maintain shape while absorbing the stew’s savory broth.
Finally, a splash of wine or vinegar-based substitute elevates the stew, balancing richness with subtle acidity.
Serving Suggestions to Delight Guests
Serve this hearty pork stew piping hot in deep bowls, spooning both meat and vegetables with plenty of sauce.
It pairs beautifully with crusty bread or garlic mashed potatoes for extra comfort.
For a lighter side, a fresh green salad or steamed green beans complements the rich flavors without overpowering them.
Leftovers make excellent meal prep simply reheat portions in a saucepan or microwave and enjoy with a sprinkle of fresh herbs for a bright finish.
Storage Tips for Maximum Freshness
Allow the stew to cool slightly before storing in airtight containers.
Refrigerated, it keeps well for 3–4 days, and flavors often improve after a day as the ingredients meld.
For longer storage, freeze in meal-sized portions for up to 3 months—thaw overnight in the fridge before reheating gently on the stovetop.
Reheat slowly over low heat to prevent the meat from toughening and to keep vegetables tender.
Stir occasionally to maintain a uniform consistency and prevent sticking.
Frequently Asked Questions
1. Can I use a different cut of pork?
Yes! Pork butt or shoulder is ideal for tenderness and marbling. Leaner cuts like loin can be used but may dry out during long baking. Adding extra fat or a bit of broth can help maintain moisture.
2. What can I use instead of white wine?
You can replace white wine with 1 cup chicken broth plus 2 tablespoons white wine vinegar. This combination preserves acidity and depth of flavor while keeping the dish non-alcoholic.
3. Can I make this stew in a slow cooker?
Absolutely. Sear the pork and sauté aromatics on the stovetop first, then transfer everything to a slow cooker.
Cook on low for 6–8 hours or until the pork and vegetables are tender. Add peas during the last 15 minutes.
4. How can I thicken the stew if it’s too thin?
Mix 1–2 teaspoons of flour or cornstarch with a small amount of cold water to create a slurry. Stir into the simmering stew and cook a few minutes until the broth thickens.
Alternatively, mash a few cooked potatoes into the liquid for natural thickening.
5. Can I prepare this stew ahead of time?
Yes! Pork stew tastes even better the next day as the flavors have time to blend.
Make it a day in advance, store in the refrigerator, and gently reheat before serving. Freezing in portions is also convenient for long-term meal prep.
