Oven Baked Pork Stew

Avery Davis-Fletcher


This stew is quite thick; if you want a thinner consistency, just add more liquid. Red wine makes a wonderful addition.

★★★★★ 1 vote
30 Min
2 Hr 30 Min


4 lb
pork meat cut into 1” cubes - you can use any type of pork roast or pork loin. (i always make this much and freeze part of it. the recipe can be easily halved.)
enough flour to coat the meat and extra (about ½ cup) to make a roux
enough oil, shortening, lard to have about ½” in the bottom of an oven-proof dutch oven or very deep cast iron skillet
onions (cut into quarters or eighths depending on size of onions)
head garlic (peeled but not chopped)
2 can(s)
diced tomatoes (including the liquid)
1 Tbsp
beef bouillon
bay leaves
oregano (to taste)
thyme (to taste)
parsley (to taste)
tabasco sauce or equivalent (to taste)
large sweet potatoes – peeled and cubed to same size as pork
russet potatoes – peeled and cubed to same size as pork
carrots cut into 1-2 inch sections
bell peppers (optional)
1--1-1/2 c
green beans
1--1-1/2 c
peas, frozen
1--1-1/2 c
salt & pepper to taste


1Coat pork pieces with flour, and brown pork in hot oil. You will need to do only part of the meat at a time. Do not cook; just brown the outside quickly for a nice crust. Use about ½ cup of flour in the remaining grease and make a roux.
For this next step, you will probably need a bigger pot. I use an enamel roaster because I no longer have a Dutch oven big enough. Put all ingredients into cooking pot. Give it a good stir, and bake (uncovered) in a 350 degree oven for about 2 hours or until potatoes are done. Stir several times during baking.
Serve with crusty bread on a cold night.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy