Hearty Pork Stew
A rich, satisfying pork stew with tender chunks of pork shoulder, hearty potatoes, carrots, and peas. Slow-baked in a Dutch oven with rosemary and a splash of white wine, this one-pot meal is protein-rich, fiber-filled, and perfect for cozy dinners or meal prep.
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.
