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pork stew

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

An easy family favorite Pork Stew Recipe with onions, garlic, and a medley of root vegetables all in a beefy tomato base. Fix this tasty heaty homecooked meal today.

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yield 6 serving(s)
prep time 15 Min
cook time 2 Hr 20 Min
method Stove Top

Ingredients For pork stew

  • 1/3 c
    flour
  • 1/2 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper
  • 1 1/2 lb
    pork butt or shoulder trimmed and cut in bite size pieces
  • 3 Tbsp
    vegetable oil
  • 1
    medium sweet onion chopped
  • 2 clove
    garlic
  • 1 tsp
    marjoram
  • 1/2 tsp
    crushed rosemary
  • 1/2 tsp
    dried thyme
  • 2 c
    low sodium chicken broth
  • 2
    bay leaves
  • 1 1/2 Tbsp
    tomato paste
  • 2
    carrots peeled and diced
  • 2
    russet potatoes peeled and diced
  • 1
    medium sweet potato peeled and diced
  • 1 c
    frozen peas
  • 1 Tbsp
    fresh thyme leaves

How To Make pork stew

  • 1
    Combine flour, salt, and pepper in a large zipper bag. Add pork and shake to coat. Heat vegetable oil in a Dutch oven or heavy stockpot over medium heat. Using tongs remove pork shaking excess flour off. Add the pork to the pot and brown on both sides. Remove the pork to a plate.
  • 2
    Preheat oven to 350 degrees.
  • 3
    If necessary add a little more vegetable oil. Add onions and cook until soft. Reduce the heat to low and add the garlic, marjoram, rosemary, and thyme cooking for 1 minute while stirring constantly.
  • 4
    Add the chicken broth scraping the bottom of the pot to remove the brown bits. Add the bay leaves, tomato paste, and browned pork to the pot. Cover and place in the oven for about 1 hour.
  • 5
    Take the dish out of the oven and add the carrots, potatoes, and sweet potatoes. Cover and bake for 45 minutes. Remove from the oven and add the peas. Cover and bake for an additional 10-15 minutes or until the pork, carrots, potatoes, and sweet potatoes are fork tender. Sprinkle with fresh thyme leaves.
  • 6
    NOTES Use sliced pork butt, pork shoulder, or even pork steaks. Trim most of the heavy fat and cartilage However leave some marbled fat. It really helps cook it tender. For aesthetic purposes peel your carrots, potatoes, and sweet potatoes. It makes them look so much better and you will be glad that you did. You can make this in any kind of heavy pot that you can cover and place in the oven. You could even move to a covered casserole dish once the pot is deglazed. Cook just until the vegetables are tender. Overcooking makes for mushy vegetables and a not so satisfying texture experience. Store leftovers in an airtight container in the fridge for up to 3 days. For best results reheat in the microwave at a reduced power. Freeze in a sturdy freezer container or heavy duty freezer bag for up to 3 months. Thaw overnight in the refrigerator. Reheat in the microwave at a reduced temperature.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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