Best 5 The Best Pork Stew Ever Recipes

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Prepare yourself for a culinary journey with our tantalizing pork stew recipes. Savor the comforting aromas of slow-cooked pork enveloped in a symphony of flavorful broths, succulent vegetables, and aromatic herbs. This delectable dish promises a taste sensation that will warm your heart and delight your taste buds.

Indulge in an array of recipes that cater to diverse preferences and dietary restrictions. Discover the classic pork stew simmered in a rich red wine sauce, a hearty and robust creation that pairs perfectly with mashed potatoes or crusty bread. For a lighter option, try the aromatic pork and apple stew, where tender pork and crisp apples harmonize in a tangy broth.

Uncover the secrets of the succulent pork stew with prunes, a classic French dish that combines the sweetness of prunes with the savory flavors of pork. If you're seeking a gluten-free and paleo-friendly option, the pork stew with butternut squash and kale is an absolute must-try.

Explore the vibrant flavors of Moroccan pork stew, an exotic blend of spices and dried fruits that will transport your taste buds to North Africa. And for a taste of Spain, create the delectable pork and chorizo stew, a fiery fiesta of flavors that's sure to turn heads.

With our comprehensive guide to pork stew recipes, you'll find the perfect dish to satisfy any craving. Whether you prefer a hearty classic or a creative twist, these recipes offer an unforgettable culinary experience. So, put on your apron, gather your ingredients, and let's embark on a flavorful adventure."

Check out the recipes below so you can choose the best recipe for yourself!

CLASSIC PORK STEW



Classic Pork Stew image

Delicious recipe and instructions for how to make pork stew in a dutch oven with pork tenderloin, potatoes, carrots, onions, mushrooms, celery and more.

Provided by Steve Cylka

Categories     Main Course

Time 3h20m

Number Of Ingredients 16

3 tbsp oil
2 pork tenderloins (, cut into 1 inch cubes)
2 medium onions (, peeled and diced)
4 garlic cloves (, minced)
5 medium red potatoes (, cut into chunks)
5 medium carrots (, peeled and cut into chunks)
3 celery stalks (, diced)
8 mushrooms (, quartered)
1 can (28oz) diced tomatoes
2 bay leaves
1 tsp salt
1/2 tsp black pepper
1 can ginger ale (, or apple juice)
1 cup chicken broth (, or water )
2 tbsp corn starch
3 tbsp water

Steps:

  • Preheat oven to 350F
  • Heat oil in a dutch oven over medium high heat. Brown the pork in the dutch oven, turning and stir so that they brown on all sides.
  • Stir in the onions and minced garlic and cook for another 5 minutes.
  • Add the potatoes, carrots, mushrooms, celery, diced tomatoes, salt, pepper, bay leaves, ginger ale and broth. Stir to mix everything.
  • Cover dutch oven with lid and place in the oven to bake for 3 hours.
  • Take dutch oven out of the oven. In a separate bowl whisk together the corn starch and water to make a slurry. Stir the slurry in the stew to thicken.
  • Serve.

Nutrition Facts : Calories 598 kcal, Carbohydrate 29 g, Protein 78 g, Fat 17 g, SaturatedFat 5 g, Cholesterol 236 mg, Sodium 554 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

PORK STEW



Pork Stew image

Full of meat, veggies, and flavor, Pork Stew is a hearty, delicious meal that is sure to chase away the winter chill. It's simple to make and feeds a crowd!

Provided by Kathleen

Categories     Main Course     Soup

Time 2h7m

Number Of Ingredients 20

2 1/2 pounds pork shoulder, (trimmed of visible fat, cut into 1 inch cubes)
1/2 cup all-purpose flour
salt
black pepper
2-4 tablespoons vegetable oil
4 slices bacon, (chopped)
1 large onion, (diced)
1 tablespoon garlic, (minced)
2 cups carrots, (cut into 1/2 inch pieces)
1 cup celery,
1/2 cup white wine
4 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
2 bay leaves
1/2 cup pitted prunes, (chopped)
2 russet potatoes, (peeled and cubed)
1 cup parsnips, (peeled and diced)
2-3 tablespoons parsley, (chopped)

Steps:

  • In a mixing bowl, toss the pork with the flour, 2 teaspoons salt, and 1 teaspoon black pepper to coat evenly, shaking off excess.
  • Heat 2 tablespoons of oil, over medium-high heat, in a large pot and brown pork in batches without crowding it, about 7-9 minutes. Add more oil as needed. Transfer browned meat to a bowl with a slotted spoon and set aside. Remove and discard pan drippings.
  • Cook the bacon in the same pot, stirring frequently until crispy. Transfer to bowl with pork.
  • Reduce heat to medium and saute onion, garlic, carrots, and celery, in bacon drippings, stirring occasionally, until soft.
  • Add wine to the pot, continue to simmer, scraping up brown bits on the bottom of the pot until liquid is almost evaporated.
  • Add beef broth, tomato paste, browned pork, bacon, thyme, rosemary, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low and simmer, covered for 45 minutes.
  • Stir in prunes, potatoes and parsnips then cover and cook for 45 minutes, stirring occasionally to prevent sticking. If you'd like the stew thinner, add more beef broth or water to achieve desired consistency. Adjust salt and pepper as needed. Ladle into individual bowls, garnish with parsley and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 480 kcal, Carbohydrate 43 g, Protein 30 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 87 mg, Sodium 874 mg, Fiber 5 g, Sugar 11 g

CHEF JOHN'S IRISH PORK STEW



Chef John's Irish Pork Stew image

I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Irish Stew Recipes

Time 2h50m

Yield 6

Number Of Ingredients 18

1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 bay leaf
¾ teaspoon caraway seed
1 (12 fluid ounce) bottle dark beer (such as Guinness®)
2 cups chicken broth
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
¼ cup chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
12 Brussels sprouts, halved
3 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, or to taste

Steps:

  • Season pork cubes with salt and black pepper.
  • Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and reduce heat to medium.
  • Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.
  • Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
  • Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer. Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.
  • Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
  • Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.

Nutrition Facts : Calories 400.8 calories, Carbohydrate 32.9 g, Cholesterol 68.3 mg, Fat 19.4 g, Fiber 4.7 g, Protein 20.3 g, SaturatedFat 7.1 g, Sodium 768.5 mg, Sugar 6.6 g

SAVORY PORK STEW



Savory Pork Stew image

Stews are one of my favorite foods. They can be put together to simmer, leaving me time to get things done around the house. I know you'll appreciate the convenience of this one-dish meal.

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 5 servings.

Number Of Ingredients 10

1 pound lean boneless pork, cut into 1-inch cubes
1 cup chopped onion
1 teaspoon dried basil
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/2 cup water
1 can (16 ounces) no-salt-added tomato sauce
2 cups sliced carrots
1 medium green pepper, chopped
1/2 pound sliced fresh mushrooms

Steps:

  • Place pork in a Dutch oven that has been sprayed with cooking spray. Cook over medium heat until browned. Add onion, seasonings, water and tomato sauce; bring to a boil. , Reduce heat; cover and simmer for 1 hour or until meat is tender. Stir in the remaining ingredients. Cover and simmer until the vegetables are tender, about 30 minutes.

Nutrition Facts :

THE BEST PORK STEW EVER



THE BEST PORK STEW EVER image

Categories     Soup/Stew     Pork     Braise     Low/No Sugar

Yield 8 8

Number Of Ingredients 15

4 lb pork boston butt
3 carrots
2 med yellow onions
3 celery stalks
1 yellow bell pepper
2 bay leaves
1 cup chopped cilantro or parsley or a mix of both
1 small bunch fresh thyme, stems removed
1 large can whole tomatos with juice
3 cups homemade chicken stock
2 cups good dry white wine (Pinot Grigio)
1/2 to 1 small can chile in adobo (depending on how hot you like it)
1/3 cup soy sauce
1/2 cup olive oil
1 T tomato paste in the tube from Italy

Steps:

  • Sear pork butt in 1/2 olive oil in large LeCrueset until brown on all sides. Remove pork to a plate. Pour out the fat. Add the rest of the oil. Brown onions for a couple minutes and then add the rest of the vegetables. Saute for a couple of minutes. Pour in wine and deglaze the pan scrapping up the brown bits, then add back the pork and all of the other ingredients. Break up the tomatos in your hand prior to adding and use all the juice in the can. Cover and bring to a boil and then turn down to simmer slowly for 3-4 hours. Serve the following day with polenta or mashed potatos or white rice. Drizzle with fine oil oil prior to serving.

Tips for Making the Best Pork Stew Ever

  • Choose the Right Cut of Pork: Select a flavorful cut of pork with a good amount of marbling, such as pork shoulder, pork butt, or pork ribs. These cuts will become tender and juicy during the cooking process.
  • Brown the Pork: Before stewing the pork, brown it in a large pot or Dutch oven over medium-high heat. This will help develop flavor and color.
  • Use a Variety of Vegetables: Add a variety of vegetables to your stew for flavor and texture. Some good options include carrots, celery, onions, potatoes, and green beans.
  • Season Generously: Don't be afraid to season your stew well. Use a combination of salt, pepper, garlic powder, onion powder, and paprika. You can also add other herbs and spices to your liking, such as thyme, rosemary, or oregano.
  • Simmer for at Least 1 Hour: Allow your stew to simmer for at least 1 hour, or until the pork is tender and the vegetables are cooked through. This will help develop the flavors and make the stew more flavorful.
  • Serve with a Side of Rice or Potatoes: Pork stew is a hearty and filling dish that can be served with a side of rice, potatoes, or bread.

Conclusion

Pork stew is a classic comfort food that is easy to make and can be enjoyed by people of all ages. By following these tips, you can make the best pork stew ever. So next time you're looking for a hearty and flavorful meal, give this recipe a try. You won't be disappointed!

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