Description
A hearty and flavorful pork stew recipe that is easy to prepare and yields a delicious, comforting meal.
Ingredients
- 2 pounds boneless pork shoulder (Boston butt), cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups beef or chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour (for thickening, optional)
- 2 tablespoons vegetable oil or olive oil
- 2 medium potatoes, peeled and cubed (optional)
Instructions
- Season the pork cubes with salt and pepper.
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot. Remove the browned pork and set aside.
- Add the chopped onion, carrots, and celery to the pot and cook until the vegetables soften, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- If using flour for thickening, sprinkle the flour over the vegetables and stir for 1 minute.
- Return the pork to the pot.
- Pour in the broth and diced tomatoes. Add the bay leaf, thyme, and rosemary. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the stew simmer for 1 to 1.5 hours, or until the pork is fork-tender.
- If using potatoes, add them to the stew about 30 minutes before the end of the cooking time, or until they are tender.
- Remove the bay leaf before serving. Taste and adjust seasonings as needed.
- Serve hot, perhaps over mashed potatoes, rice, or with crusty bread.
Notes
- For a richer flavor, use a good quality bone broth.
- If the stew is too thin, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering stew until thickened.
- Leftovers store well in the refrigerator for up to 3-4 days and can be frozen for longer storage.
- You can substitute other root vegetables like parsnips or turnips for the potatoes or carrots.
- Prep Time: 20 minutes
- Cook Time: 1.5 - 2 hours
- Category: Main Dish
- Method: Stewing
- Cuisine: American/Comfort Food