Best Homestyle Pork Vegetable Stew Recipes

RICH PORK STEW RECIPE WITH ROOT VEGETABLES

Steps:

• Whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika in a medium bowl then toss the pork cubes in it until coated;
• Heat olive oil over medium heat in a large dutch oven;
• Once oil is hot, place the pork in an even layer on the bottom of the pan. You may need to do this process in 2-3 batches depending upon the size of your dutch oven and amount of pork used;
• Brown the pork for 2-3 minutes on each side until all pieces are browned and then transfer to a plate;
• Add the onion to the pan and saute for 1 minute then add the garlic and cook for another 30 seconds stirring as it cooks;
• Add the wine or equal amounts of broth to the dutch oven and stir while scraping the bottom of the pan to deglaze any cooked bits from the pot;
• Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce and stir to combine;
• Add the bay leaves, dried basil, dried oregano, remaining salt and black pepper, then stir;
• Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes;
• Add the pork back to the dutch oven, stir and cover simmering for 30-40 minutes stirring occasionally;
• Add the mushrooms and frozen peas to the stew and simmer uncovered for an additional 10-15 minutes or until the mushrooms are tender;
• Season with additional salt and pepper if needed, then serve with a slice of bread and fresh parsley on top.

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 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.