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This Pork Stew recipe is loaded with chunks of juicy pork tenderloin, tender potatoes, and carrots in a savory tomato broth. An easy, hearty, and filling recipe to enjoy all winter long.
As the weather gets colder, I find myself turning to those extra cozy, hearty dishes in my recipe box, like this pork stew. This recipe is actually one of my favorites because it’s so flavorful and easy. Plus it makes everyone happy!
Why You’ll Love This Pork Stew Recipe
My whole family loves this stew. Here are a few reasons why.
- Tender chunks of pork. The main draw to this pork stew is…well, the pork! Chunks of pork tenderloin are browned to add extra flavor and the end result is tender, juicy chunks of pork meat in almost every bite of the stew.
- Super filling. With all of the chunks of pork plus the potatoes and carrots, it’s no surprise that this stew is on the hearty side. One bowl of this makes a filling dinner, even for growing teen boys!
- Easy to make. The only hands-on parts of this recipe are browning the pork and cooking the onions. From there, it’s just a matter of letting it simmer on the stovetop.
- Stores well. Leftovers of this stew store well in both the fridge and the freezer. I love keeping an extra batch of this in the freezer for easy weeknight dinners.
What You’ll Need
Here’s a run-down of the ingredients needed for this stew recipe. Scroll down to the recipe card below for the exact measurements.
- Pork tenderloin – Cut into 1-inch cubes.
- Salt & pepper
- Olive oil – For cooking the pork.
- Onion & garlic
- Flour – For thickening the broth.
- Chicken broth – Vegetable broth will work too.
- Diced tomatoes – Do not drain them as you will want the juice as well.
- Potatoes – Russet potatoes work best for this recipe. Peel and cut into 1-inch chunks.
- Carrots – Peel & slice into 1/2-inch pieces.
- Herbs – Dried thyme & rosemary
- Worcestershire sauce – Adds depth to the flavor of the broth.
- Bay leaf
- Chopped parsley – For garnish.
How To Make Pork Stew
The best part of making this pork stew is that there are just a few hands-on steps. You can find the printable version of the instructions in the recipe card below.
- Brown the pork. Heat the olive oil over medium-high heat. Season the pork with salt and pepper. Brown on all sides for 5-7 minutes. Remove from the pot and set aside.
- Saute the onion. Add the onion and garlic to the pot. Saute for 3-4 minutes, until translucent and fragrant. Add flour to the mixture and stir for a minute to cook the flour.
- Combine the ingredients. Pour the broth in and scrape the bottom of the pot to release any browned bits. Add the pork and other remaining ingredients.
- Cook. Bring the stew to a boil then reduce the heat to low. Cover and simmer for 1.5-2 hours, until the pork is tender and the vegetables are cooked through.
- Enjoy. Give the stew a taste and adjust the seasonings as needed. Remove the bay leaf. Ladle into bowls and garnish with fresh parsley if desired. Enjoy!
Tips & Variations
Here are a few things I’ve found helpful when making this stew with pork meat.
- Brown in batches. It might be necessary to cook the pork in a few batches, depending on the size of your pot. You want each piece of pork to touch the pan and space between them so each side can brown.
- Can I use other cuts of meat? If you don’t have pork tenderloin, pork shoulder or pork loin can be used as alternatives. Adjust cooking time as necessary for different cuts of meat.
- Add other veggies. Feel free to add or substitute other root vegetables such as parsnips, turnips, or sweet potatoes for added flavor. Green beans or peas can be added during the last 15 minutes of cooking for a burst of color and flavor.
- Adjust the flavor. For a richer flavor, consider adding a splash of red wine to the stew while deglazing the pot. Additionally, a teaspoon of smoked paprika can add a subtle smoky depth to the dish.
Serving Suggestions
There are a few different ways to enjoy this hearty pork stew.
You simply enjoy a bowl of it with a side of crusty bread for dipping or if you want a more filling meal, you can ladle it over a bed of fluffy rice or creamy mashed potatoes.
How To Store & Reheat Leftovers
- Fridge. Allow the pork stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Freezer. To freeze, place the stew in a freezer-safe container and store it for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat. Reheat the stew gently on the stove over low heat, adding a splash of broth or water if it becomes too thick. Alternatively, microwave individual portions for 2-3 minutes or until heated through.
More Stew & Soup Recipes To Try
Pork Stew
This Pork Stew recipe is loaded with chunks of juicy pork tenderloin, tender potatoes, and carrots in a savory tomato broth. An easy, hearty, and filling recipe to enjoy all winter long.
Servings: 8 people
Ingredients
- 1.5 pounds pork tenderloin cut into 1-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons flour for thickening
- 4 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes with juice
- 4 medium russet potatoes peeled and cut into 1-inch chunks
- 3 large carrots peeled and sliced into 1/2-inch pieces
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
- 2 tablespoons fresh parsley chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the pork tenderloin cubes with salt and pepper. Add the pork to the pot in batches, if necessary, to avoid overcrowding. Brown the pork on all sides for about 5-7 minutes. Remove the pork and set it aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Add the flour to the onion and garlic mixture, stirring well for about 1 minute to cook the flour.
- Pour in the broth and deglaze the pot by scraping the bottom to release any browned bits.
- Return the pork to the pot. Add the diced tomatoes (with juice), russet potatoes, carrots, thyme, rosemary, Worcestershire sauce, and bay leaf. Stir well to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the pork is tender and the vegetables are cooked through.
- Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
- Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice, if desired. Enjoy!
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Nutrition
Calories: 177kcal | Carbohydrates: 9g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 58mg | Sodium: 917mg | Potassium: 594mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3980IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 2mg
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6 comments on “Pork Stew”
I think this will work with chicken as well. I’d use cut up boneless skinless thighs.
Hi Bill. Yes, this will work well with chicken thighs too.
Can this be made in the crock pot? If so, what is the time frame on low? Thanks!
Hi Ellen. Yes, you could use the crock pot. I would still brown the meat in a skillet. Then add the ingredients to the slow cooker and cook on low for 7-8 hours.
Mmmmmm…so good!
Thanks Tracie!