This delicious pork stew recipe is made with boneless pork shoulder, bacon, vegetables, and potatoes to create the ultimate hearty comfort food that your whole family will love! It’s perfect for warming up during the winter months and it’s super easy to make.
Pork Stew
This Italian-inspired pork stew is simple to make and so delicious! It’s packed with carrots, celery, onions, potatoes, and juicy pork pieces that are tender enough to literally fall apart in your mouth thanks to the low and slow cook time. It is truly the best easy stew ever.
The flavors from the parsley, thyme, and rosemary add so many layers to this stew that really brighten up the thicker gravy-like stew base. It really has the perfect consistency to dip a piece of buttered crusty bread into.
This is seriously one of the most delicious stews I’ve ever had. Even though the cook time is a bit longer than I normally prefer for a weeknight, the end results will not leave you disappointed. If your family is anything like my family, everyone will be asking for seconds, too!
If you love hearty stews, be sure to check out this Bisquick chicken and dumplings recipe while you’re here – it’s got lots of 5-star reviews!
Ingredients
Pork Shoulder: Look for a well marbled cut of meat for this dish. The fat in pork shoulder will help it stay tender and juicy as it simmers.
Bacon: Bacon adds a rich, salty, savory, umami flavor to this dish. You can use either regular bacon or thick-cut bacon, you could even substitute it with smoked sausage.
Flour: This acts as a thickener in the stew. You can also swap this for cornstarch if you prefer.
Butter: Butter is the fat that we’re sauteing the vegetables in and it adds a rich flavor to the dish. You can swap it for olive oil if you prefer, but I like the taste of butter better.
Carrot and Celery: These two vegetables are classic soup vegetables. Because they’re heartier veggies, they hold up well to simmering, and they add a bit of sweetness and crunch to the stew.
Onion and Garlic: These aromatics add a ton of depth of flavor to the pork butt stew.
Parsley, Thyme, Rosemary, and Oregano: This combination of herbs creates layers of savory flavor. If you’d like to use fresh herbs, you’ll need to triple the amount.
Beef Broth: This is the liquid that we’re using to create the base of our soup. It adds a rich taste that complements the rest of the dish. Feel free to swap this for chicken broth if you prefer (I’ve done this before with great results). You could also try adding a splash of red wine to deglaze the pot – it will tenderize the pork and add a delicious layer of flavor.
Tomato Paste: Tomatoes and pork pair so well together. Tomatoes add sweetness and acidity that complements how rich pork can be.
Salt and Pepper: Salt enhances all the other flavors of the dish, while pepper adds a subtle heat that helps cut through the rich flavors in this dish.
Russet Potatoes: I love using russet potatoes in soup because they break down just a little as they cook, which means that they naturally thicken the soup a bit while still leaving plenty of tender bites of potato to enjoy eating. Yukon Gold or red potatoes would also work great in this dish.
Green Peas: I love including peas because they’re a bit sweet and add a fresh burst of flavor, but you can skip them if you’d like. You could also substitute them with corn, edamame, or green beans.
Alternative Ingredients
- Smoky: If you want to add a smoky flavor to this dish, try adding in some smoked paprika, a splash of liquid smoke, or even some chipotle powder.
- Spicy: To add a bit of a kick, try adding in a little bit of cayenne pepper, crushed red pepper flakes, or some fresh diced jalapeno while you’re sauteing the vegetables.
- Creamy: To make a creamy stew, stir in some heavy whipping cream right at the end before serving.
How To Make Pork Stew
Coat the Pork: Add the pork pieces to a mixing bowl and toss with a few spoonfuls of flour until evenly coated. (See the recipe card below for the full printable instructions.)
Cook the Bacon: In a large Dutch oven, cook the bacon until crispy. Remove it with a slotted spoon and set aside, leaving the drippings in the pot.
Brown the Pork: Add the pork to the pot in an even layer and sear until browned on all sides. Transfer to a plate and set aside.
Saute the Vegetables: Melt the butter in the same pot. Add the celery and carrots, stirring until they begin to soften. Stir in the onion and cook until translucent. Add the garlic and herbs, and cook briefly until fragrant.
Build the Base: Return the pork and bacon to the pot. Sprinkle with the remaining flour and stir until everything is coated. Add the beef broth, tomato paste, salt, and pepper. Stir the soup, then scrape up any browned bits from the bottom of the pot.
Simmer: Cover and let the stew simmer gently until the pork is tender and the flavors have developed.
Add the Potatoes: Peel and dice the potatoes, then stir them into the stew. Cover and continue cooking until they begin to soften.
Finish with Peas: Stir in the peas and cook uncovered until the potatoes are fork-tender and the stew has thickened slightly. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Brown the Meat: Searing both the pork and the bacon caramelizes the meat. Those caramelized bits, also called fond, adds tons of depth of flavor to this stew.
- Dice Vegetables Evenly: Cutting the vegetables to an even size helps them cook evenly, and also gives the stew a consistent texture.
- Let it Rest: Stew is one of those dishes that truly gets better as it sits. I prefer to let this meal sit for a bit before serving it so that the flavors have a chance to develop and deepen.
What Is The Best Cut Of Pork For Stew?
The pork shoulder, also called pork butt or Boston butt, is the best cut of meat for stew. It has the perfect blend of meat and intramuscular fat, which adds so much flavor to the stew as it breaks down during the cooking process.
What Cut Of Meat Is Pork Stew Meat?
Normally if a recipe is calling for pork stew meat, they are referring to pork butt or Boston butt. If you’re buying a package of pork stew meat at the store though, it can often be a mix of different cuts all cut into cubes. Your best bet is to buy a pork butt and cut it into cubes yourself.
Can You Overcook Pork Stew?
It is possible to overcook pork stew, though it’s not super likely. Pork butt needs to simmer low and slow to give the fat a chance to render and the meat a chance to become perfectly tender. If you cook it at too high of a heat to cook it more quickly, the muscles may retract and tighten, which would create tough, chewy pork.
Does Stew Get Thicker The Longer You Cook It?
Yes, the longer you cook stew the more moisture evaporates, which makes the stew thicker. If you cook it for too long though, too much moisture will evaporate and it will turn into a paste. If you notice that your stew has thickened too much, you can always mix in some water.
How Do You Make Pork Stew Thicker?
- Simmer Uncovered: You can simmer the stew uncovered to let moisture evaporate until it reaches your desired consistency.
- Mash Some of the Potatoes: If you mash some of the potatoes directly in the pot after they’re soft they will release a starch that will help naturally thicken the soup after it simmers a bit more. Just be sure you don’t mash all of the potatoes – this stew is better with chunks of potatoes in it for texture.
- Make a Slurry: You can whisk 1Tablespoon of cornstarch with 2 Tablespoons of cold water to make a slurry, then stir it into the stew. Let that simmer for a couple of minutes to fully activate the thickening powers of the cornstarch.
Why Is My Pork Stew Tough?
If your pork stew is tough, it likely means that you need to cook it for longer. The pork needs to simmer for a bit to let the connective tissues break down and for the meat to become tender. It could also mean that you cooked it on too high of a heat.
What To Serve With Pork Stew
I love serving this with a simple, hearty, comforting side dish. Some of my favorites are mashed potatoes without milk, this air fryer garlic bread, a slice of Jiffy cornbread with creamed corn, some copycat Popeyes biscuits, a quick and easy microwaved sweet potato or this microwave baked potato, or some delicious seasoned rice. I also love having a side of this coleslaw for pulled pork with any of my pork recipes – the flavors pair so well!
Storing, Freezing, And Reheating Leftovers
Cool your leftovers, then transfer to an airtight container and store in the fridge for up to 3 days. I don’t recommend freezing this soup because the potatoes can become grainy after they thaw (if you want to freeze it, I’d recommend cooking it without potatoes). To reheat, transfer the stew to a pot and heat over medium-low heat until warmed through.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Pork Recipes
If you like this recipe, be sure to check out all of our other pork recipes. Some reader favorites are:
- Boneless Pork Ribs
- Slow Cooker Country Style Ribs
- Instant Pot Pork Loin
- Slow Cooker Carnitas
- Ham and Noodle Casserole
- Broiled Pork Chops
- Bacon Wrapped Pork Tenderloin
- Cowboy Stew
BEST Tender Pork Stew {Hearty Recipe VIDEO}
Pork stew recipe made with boneless pork shoulder, bacon, vegetables, and potatoes for the ultimate hearty comfort food!
Ingredients
- 2 pounds pork shoulder (fat trimmed, cut into 1-inch pieces)
- 1/2 cup all-purpose flour (divided)
- 6 pieces bacon (cut into 1/4-inch pieces)
- 1 Tablespoon butter
- 2 celery stalks (sliced, about 1 cup)
- 1 medium carrot (sliced, about 1 cup)
- 1 medium onion (diced, about 1 cup)
- 2 cloves garlic (minced)
- 1 1/2 teaspoons dried parsley flakes
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon oregano leaves
- 6 cups beef broth
- 2 Tablespoons tomato paste
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 medium russet potatoes
- 1 cup shelled green peas (fresh or frozen)
Instructions
- Add the pork pieces to a mixing bowl. Sprinkle in 3 Tablespoons of flour, then mix until the pork is evenly coated.
- Heat a large Dutch oven over medium heat, then add in the bacon and cook, stirring occasionally, until crispy (about 8 minutes). When the bacon is done, turn the heat down to medium, remove the bacon from the pot and set aside, leaving the bacon drippings in the pot.
- Add the pork pieces to the pot and spread out evenly. Cook until the pork has browned (about 8 minutes) - the pork does not have to be fully cooked through. Once browned, remove the pork from the pot and set aside.
- Add the butter to the pot, once melted, add the celery and carrot, stir, and saute for 4 minutes. Add the onion, stir, and saute for another 3 minutes.
- Add in the minced garlic, parsley, thyme, rosemary, and oregano. Mix together and saute until aromatic (about 1 minute).
- Add the pork and bacon back to the pot, and mix. Sprinkle in the remaining 5 Tablespoons of flour, and mix until everything is evenly coated.
- Add in the beef broth, tomato paste, salt, and pepper, and stir with a wooden spoon, scraping up the browned bits on the bottom to deglaze the pan. Turn the heat up and bring to a boil, then reduce the heat to low (setting 2), cover, and simmer for 45 minutes, stirring occasionally with a wooden spoon to deglaze the pan.
- When the soup is nearly finished simmering for 45 minutes, prep the potatoes. Wash them, peel them, and dice them into 3/4-inch cubes.
- Add in the potatoes, and stir. Turn the heat up to medium-low. Cover and cook until the potatoes are starting to soften (about 20 minutes). Once the potatoes are starting to soften, add in the peas and cook uncovered for an additional 10 minutes, until the potatoes are fork-tender.
Nutrition Information:
Serving Size:
1/8Amount Per Serving: Calories: 317Total Fat: 9.9gCarbohydrates: 21.1gFiber: 2.4gSugar: 2.6gProtein: 34.4g
Nutrition information isn’t always accurate.
The next time you’re looking for an easy, simple, and hearty stew, try making this classic pork stew!
