Go Back

Savory Pork Stew

A hearty and flavorful pork stew that captures the essence of comfort food, perfect for gatherings and cozy nights in.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Seasonings
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery salt
  • 2 1/4 teaspoons salt divided
Pork
  • 2 1/2 lbs pork butt, cut into 1-inch cubes
For Dredging
  • 3 tablespoons all-purpose flour plus an extra 1/3 cup ready for later
Cooking Fat
  • 2-3 tablespoons extra virgin olive oil
  • 3 tablespoons butter
Vegetables
  • 1 each yellow onion, diced
  • 4 medium carrots, diced
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
Liquids
  • 3/4 cup dry white wine, such as Sauvignon Blanc
  • 5 cups chicken broth
  • 1/2 cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
Other
  • 1 each beef bouillon cube
  • 2 each bay leaves
  • 1 lb baby red potatoes, halved or quartered if large

Method
 

Preparation
  1. Combine the seasonings—rosemary, thyme, oregano, sage, black pepper, celery salt—in a small bowl and set aside.
  2. Dice your pork butt into 1-inch cubes, season with the 2 teaspoons of salt, and coat with 3 tablespoons of flour.
Cooking
  1. In a large heavy-bottomed pot over medium-high heat, heat 2-3 tablespoons of olive oil. Brown the pork in batches for about 5-7 minutes, ensuring a nice golden crust develops. Remove and set aside.
  2. Pour in the white wine to deglaze the pan, scraping up those delightful brown bits stuck to the bottom.
  3. Add in the butter, onions, carrots, and celery. Sauté for about 5 minutes, until the onions become translucent.
  4. Stir in the minced garlic and the reserved herbs and seasonings, cooking for another minute or until fragrant.
  5. Gradually whisk in the chicken broth and cream, making sure to blend everything well.
  6. Return the pork to the pot, along with the Worcestershire sauce, Dijon mustard, hot sauce, beef bouillon cube, and bay leaves.
  7. Lower the heat, cover, and let it simmer for 40 minutes.
  8. Toss in the halved baby red potatoes and simmer for an additional 20-30 minutes, or until they’re fork-tender.
  9. Taste and adjust the seasoning as needed. Serve warm and enjoy!

Notes

For a slow cooker version, follow steps 1-7, then transfer everything to the slow cooker and cook on low for 7-8 hours. Avoid overcrowding the pan when browning the meat to ensure a nice sear.