Easy Dutch Oven Pork Stew Recipe

Growing up in the Midwest, cold winter nights always meant one thing in our house – my mom’s Dutch oven pork stew. It was her go-to recipe when the temperature dropped below freezing, and the smell would fill our entire home while it simmered away on the stove. I remember coming in from building snowmen, my fingers half frozen, and being greeted by that rich, comforting aroma.

These days, whenever I make this stew in my own kitchen, it takes me right back to those snowy evenings. And while my mom insisted on cooking hers for exactly three hours (not a minute less), I’ve found that even two hours of slow cooking creates that same tender, fall-apart pork that made her version so special.

dutch oven pork stew
Image: mollyshomeguide.com / Photographer Molly

Ingredient Substitutions

Pork shoulder can be replaced with beef chuck roast for a different flavor profile while maintaining tenderness. Use the same amount and cooking time. For a vegetarian option, substitute with firm tofu or seitan, reducing cooking time to avoid overcooking.

Smoked sausage can be swapped with chicken sausage for a leaner option, or plant-based sausage for a vegetarian alternative. Adjust seasoning as needed, as these options may have less inherent flavor than smoked sausage.

Apple cider or white wine can be substituted with additional low-sodium chicken broth or vegetable stock for an alcohol-free version. To maintain acidity, increase the apple cider vinegar by 1 teaspoon. For a unique flavor, try using unsweetened apple juice or pear nectar instead.

Preparation Time 20-30 minutes
Cooking Time 120-130 minutes
Total Time 140-160 minutes
Level of Difficulty Medium

Estimated Nutrition

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

  • Calories: 2000-2300
  • Protein: 150-170 g
  • Fat: 100-120 g
  • Carbohydrates: 150-180 g

Ingredients

  • 1 tablespoon butter
  • 4 slices chopped bacon
  • 1/2 cup plain flour
  • 2 pounds boneless pork shoulder, trimmed and diced into 1-inch cubes
  • 1 pound smoked sausage, sliced into 1-inch rounds
  • 1 cup apple cider or white wine
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato concentrate
  • 1 tablespoon minced fresh garlic
  • 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried)
  • Leaves from 2 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 bay leaf
  • 1/2 teaspoon ground paprika
  • 2 1/2 cups low-sodium chicken broth or stock, with additional as needed
  • 1 large yellow onion, chopped (approximately 2 cups)
  • 3 large carrots, peeled and diced into bite-size bits
  • 1 stalk celery, diced
  • 2 (16-ounce) cans beans, drained and rinsed (such as pinto or cannellini)
  • 8 ounces fresh mushrooms, sliced
  • Kosher salt and black pepper, to taste
  • Optional garnish: chopped fresh parsley, rosemary, or thyme

Step 1: Prepare and Sauté the Bacon

Begin by placing a large oven-safe pot or Dutch oven over medium heat.

Add butter to the pot, then sauté the bacon until it becomes crisp and browned, about 3 to 5 minutes.

Use a slotted spoon to remove the bacon from the pot and set it aside for later use.

Step 2: Coat and Sear the Pork Shoulder

Pat the pork shoulder dry with a paper towel to ensure that it will sear properly.

In a bowl or large Ziploc bag, combine flour with about ½ teaspoon of kosher salt and ½ teaspoon of pepper.

Add the pork shoulder and toss to coat evenly.

Discard any excess flour and sear the coated pork shoulder in the butter and bacon fat in the pot.

Brown the pork on all sides, about 5 minutes.

If needed, work in batches to avoid overcrowding.

Remove the browned pork with a slotted spoon and set aside.

Step 3: Brown the Sausage

Add the sausage to the pot.

Cook, stirring occasionally, until the sausage is lightly browned, approximately 5 minutes.

Use a slotted spoon to remove the sausage from the pot and set aside with the bacon and pork.

Step 4: Deglaze and Combine Ingredients

Pour the wine (or apple cider) and vinegar into the pot.

Increase the heat to medium-high and scrape the bottom of the pan with a wooden spoon to loosen any browned bits.

Return the bacon, pork, and sausage to the pot.

Add tomato paste, garlic, 1 teaspoon of kosher salt, ½ teaspoon of pepper, rosemary, thyme, bay leaf, paprika, and broth.

Stir until everything is combined thoroughly.

Bring the mixture to a boil and then reduce to a low simmer.

Cover the pot and let it cook, stirring occasionally, until the pork is tender and can easily be pulled apart with a fork, about 1 to 1 ½ hours.

Step 5: Add Vegetables

Once the pork is tender, add the onion, carrots, and celery to the pot.

Simmer, covered, for 10 minutes.

Then, add the beans and mushrooms and continue to simmer, covered, for another 30-40 minutes until all the vegetables are tender.

If needed, add more broth to keep the stew’s desired consistency.

Step 6: Final Adjustments and Serve

After simmering, discard the bay leaf and taste the stew to adjust seasoning with additional salt and pepper if necessary.

Ladle the hearty stew into bowls and serve warm to enjoy a flavorful and satisfying meal.

dutch oven pork stew
Image: mollyshomeguide.com / Photographer Molly

dutch oven pork stew
Image: mollyshomeguide.com / Photographer Molly

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