Easy Pork and Vegetable Stew

Growing up, my grandmother’s pork and vegetable stew was a regular at our Sunday family dinners. I remember watching her in the kitchen, adding ingredients without measuring and somehow getting it perfect every time. When I asked for the recipe as an adult, she just laughed and said “a little of this, a little of that.” After years of trial and error, I finally cracked the code to make a stew that tastes just like hers.

It turns out the secret isn’t in fancy ingredients or complicated techniques – it’s all about taking your time and letting the flavors come together naturally. This recipe might take a few hours to make, but most of that time is just letting it simmer while you go about your day. Trust me, the result is worth the wait.

Suggestions for Ingredient Substitution

Pork tenderloin or neck can be replaced with chicken thighs or beef chuck for different flavor profiles while maintaining a tender texture. Adjust cooking time as needed, as chicken may cook faster than pork. For a vegetarian option, use firm tofu or seitan, reducing cooking time and adding extra seasonings to compensate for the meat’s flavor.

Potatoes can be substituted with sweet potatoes or turnips for a lower-carb alternative. These options provide similar textures and absorb flavors well. Adjust cooking time slightly, as sweet potatoes may cook faster than regular potatoes.

Vegetable oil can be replaced with olive oil or coconut oil for different flavor nuances and potential health benefits. Use the same amount as called for in the recipe. For a lower-fat version, consider using chicken or vegetable broth to sauté the vegetables instead of oil.

Preparation Time	15-25 minutes
Cooking Time	60-70 minutes
Total Time	75-95 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 150-160 g
• Fat: 50-60 g
• Carbohydrates: 160-180 g

Ingredients

• 2 tsp smoked paprika
• 3 garlic cloves (minced for best flavor)
• 3 oz celery sticks (diced)
• 1/2 tsp dried thyme
• salt
• 1 tsp dried marjoram
• 10 oz carrots (peeled and sliced into 1/2-inch coins)
• 7 oz onions (finely chopped)
• 2 lb pork tenderloin (cut into 1-inch cubes)
• chopped fresh herbs (such as parsley or chives, for garnish)
• 2 lb potatoes (peeled and cut into 1-inch cubes)
• 3 cups water
• 2 bay leaves
• 2 tbsp vegetable oil (or any neutral oil like canola)
• ground black pepper (freshly ground preferred)

Step 1: Prepare the Ingredients

Start by preparing all your ingredients.

Dice the potato, cut the carrot into bars, and chop the bulb onion, celery, garlic, and greens.

Cut the pork into medium-sized pieces, ensuring all components are ready to go before you start cooking.

Step 2: Cook the Pork

Heat a saucepan over medium heat and add vegetable oil.

Once the oil is hot, add the pork pieces.

Fry the meat on all sides until it turns golden brown, which should take about 12-15 minutes.

This step is crucial for developing flavor in your stew.

Step 3: Add and Sauté Vegetables

To the browned meat, add the chopped bulb onion.

Continue frying over medium heat for another 3 minutes until the onion becomes golden brown.

Next, add the carrot and celery to the pan.

Stir them in, and fry for an additional 3 minutes, stirring occasionally to prevent sticking.

Step 4: Season the Stew

Introduce flavor by adding chopped garlic, ground pepper, paprika, marjoram, thyme, and salt to your taste.

Stir well and fry for one minute over medium heat to release the aromatics and flavors.

Step 5: Add Potatoes and Simmer

Add the diced potato to the saucepan along with enough water to cover all the ingredients.

Stir to combine, then bring the mixture to a boil.

Once boiling, reduce the heat to low, cover the saucepan with a lid, and allow it to simmer for 20 minutes.

This will allow the flavors to meld together and the potatoes to cook through.

Step 6: Final Simmer and Serve

After 20 minutes, check the stew, stir, and add the bay leaves.

Continue to cook for another 20 minutes to deepen the flavors.

Once done, add the chopped greens, stir well, and switch off the heat.

Cover the saucepan with the lid for a couple of minutes to let the residual heat finish infusing the flavors.

Serve the pork and potato stew hot, and enjoy your hearty meal!