Best 7 Tender Pork And Root Vegetable Stew Recipes

CLASSIC HOMESTYLE PORK STEW

Steps:

• Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.
• In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.
• Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.
• Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).
• Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.
• Add the pork and the bacon back into the pot.
• Add in the vegetables and bay leaves and then stir until combined.
• Bring the mixture to a low boil, cover and reduce the heat.
• Cook for 40-50 minutes, until the pork is fork tender.
• Remove and serve.

SLOW-COOKED PORK WITH ROOT VEGETABLES

Steps:

• Peel and cut sweet potatoes, turnips and apple into 3/4-in. pieces. Microwave sweet potatoes, turnips and water, covered, on high until just slightly tender, 8-10 minutes. Drain; transfer to a 6-qt. slow cooker. Add apple and onion. In a small bowl, mix brown sugar, salt, paprika and pepper; rub over meat and place in slow cooker., Whisk remaining ingredients; pour around pork. Cook, covered, on low 3-1/2 to 4-1/2 hours or until a thermometer reads 145° and the meat is tender. , Remove roast from slow cooker; tent with foil. Let stand 15 minutes before slicing. Strain cooking juices; serve pork and vegetables with juices.

TENDER PORK STEW WITH BEANS

Steps:

• Season pork tenderloin with salt and black pepper.
• Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add pork to hot oil and cook until browned, 1 to 2 minutes per side. Add onions, red bell peppers, and garlic to pork; cook and stir until onion is slightly tender, about 10 minutes.
• Stir tomatoes with green chile peppers, kidney beans, beef broth, green chile peppers, chili powder, basil, and cumin into pork mixture. Bring mixture to a boil, reduce heat to medium-low, cover Dutch oven, and simmer, stirring every 15 minutes, until pork is tender and falling apart, 1 1/2 to 2 hours.
• Stir edamame, corn, and carrots into stew; cook until heated through, about 5 minutes. Break pork into pieces using the flat edge of a wooden spoon creating a 'shredded' texture.

CLASSIC PORK STEW

Steps:

• Toss pork cubes with flour, 1 teaspoon salt and pepper in a large bowl until evenly coated.
• Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and continue cooking, stirring occasionally, until browned on all sides, about 3 minutes. Transfer the meat to a clean bowl; repeat with the remaining pork.
• Reduce heat to medium. Add onion to the pot; cook, stirring often, until softened, 3 to 5 minutes. Add garlic and herbs; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste darkens, about 1 minute. Add wine; cook, scraping the bottom of the pot, until reduced by about half, about 1 minute. Add stock, bay leaves and the remaining 1 teaspoon salt; return the browned pork and any accumulated juices to the pot. Increase heat to medium-high and bring to a boil; reduce heat to low, cover and cook until the pork is almost tender, 30 to 40 minutes.
• Stir in potatoes, carrots, parsnips and mushrooms. Cover and cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Transfer 1/4 cup of the liquid to a small bowl; whisk in cornstarch to make a slurry. Stir the slurry back into the stew; increase heat to medium. Stir in peas; cook until the peas are bright green and the liquid is slightly thickened, about 2 minutes. Remove from heat; stir in vinegar and remove and discard bay leaves. Garnish with chopped parsley, if desired.

BRAISED PORK AND VEGETABLE STEW

Steps:

• Heat oil in a Dutch oven over medium heat. Add pork; cook and stir until browned, 6 to 8 minutes. Remove to a dish.
• Add cabbage, onion, carrots, celery, and garlic to the hot pot; saute for 10 minutes. Add pork back to the pot with chicken stock, cider vinegar, Worcestershire sauce, mustard powder, salt, and pepper. Simmer until pork is tender, 30 to 40 minutes.
• Whisk water and cornstarch in a small bowl; pour into the stew. Cook and stir until thickened, about 5 minutes.

SLOW-COOKED PORK STEW

Steps:

• Sprinkle pork with salt and pepper; transfer to a 4-qt. slow cooker. Add carrots, celery and onion. In a small bowl, whisk broth and tomato paste; pour over vegetables. Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives. Cook, covered, on low 5-6 hours or until meat and vegetables are tender., Discard bay leaves, rosemary and thyme. If desired, sprinkle stew with parsley and serve with potatoes.

FRENCH STYLE PORK STEW WITH ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F.
• put the flour in a large bowl and season generously with salt and pepper.
• Add the pork in 4 batches, tossing to coat thoroughly.
• In a large covered casserole, heat 2 T. oil until simmering.
• Add onion, shallot and garlic and saute until translucent.
• Remove and set aside on a plate.
• Add 1/4 of the pork and cook over moderately high heat until browned, about 6 minutes, transfer to a plate.
• Brown the remaining floured pork in 3 batches, adding 2 T. of oil to the pot per batch.
• Reduce the heat if the casserole bottom darkens too much.
• Return all pork to the casserole.
• Add the wine and bring to a boil.
• Add the stock and return to a boil.
• Season with salt and pepper.
• Cover the casserole and braise the stew in the oven for about 1 hour, or until meat is nearly tender.
• Add the carrots, celery, parsnips, potatoes, fennel, thyme and bay leaves to the pork stew.
• Season with salt and pepper and bring to a boil, stirrring to distribute the vegetables.
• Cover the casserole, return to the oven and cook until the meat and vegetables are tender, about 1 hour.
• Remove thyme sprigs and bay leaves, season with salt and pepper.
• Serve and enjoy!
• **Can be made in slowcooker!