Pork Stew
Pork Stew is rich, hearty comfort food, that's sure to chase away the winter blues with it's tender chunks of meat and veggies in a rich and flavorful broth.
Servings: 6 servings
Ingredients
- 2 pounds boneless pork shoulder or pork butt diced into (1.5-2) inch chunks
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- salt and pepper to taste
- 2 cups yukon potatoes peeled and diced
- 2 large carrots cut into 1-inch chunks
- 2 large ribs celery roughly chopped
- 4 cups chicken broth
- 15 ounces canned diced tomatoes undrained
- 1 cup frozen green beans
- 2 tablespoons freshly minced parsley cup
- 1-2 tablespoons cornstarch plus an equal amount of water or broth
Instructions
- Cut pork into 1-inch chunks (or a little larger).
- Heat a large soup pot or dutch oven on the stove over medium-high heat. Melt 1 tablespoon each oil and butter. Add pork, onions and celery and brown for several minutes on all sides; pork does not have to be cooked all the way through.
- Add garlic, dried thyme, rosemary and bay leaves and cook for about a minute, then add broth and tomatoes (with the juice). Bring to a boil, reduce heat to low and simmer for about an hour or until pork is tender.
- Add potatoes, carrots, and green beans to the stew and bring to a boil. Reduce the heat to low again and cover. Simmer for an additional 15-20 minutes or until vegetables are tender and broth is slightly thickened.
- To thicken the stew: In a small bowl, whisk together cornstarch and water or broth with a fork until smooth. Stir in the cornstarch slurry and simmer, uncovered, for 5-10 minutes or until thickened. Stir in fresh minced parsley.
Notes
- The starch from the potatoes will help to thicken the stew, but if you want it thicker, use the slurry.
- Store leftovers in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
- Pork Stew freezes exceptionally well. Store in freezer containers, leaving about an inch of space at the top for expansion. Freeze for up to 4 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave.
Nutrition
Calories: 336kcal | Carbohydrates: 23g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 805mg | Potassium: 1340mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3847IU | Vitamin C: 40mg | Calcium: 81mg | Iron: 4mg
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