Growing up in Minnesota, pork stew was a regular visitor to our dinner table once the temperatures started dropping. My mom would throw everything into her old blue Dutch oven – chunks of pork shoulder, carrots, potatoes, and whatever root vegetables she had sitting in the pantry. The house would fill with that warm, homey smell for hours. I used to think it was some complicated recipe that only moms knew how to make, but it turns out it’s actually one of the easiest comfort meals you can put together. Just toss everything in the pot, let it simmer away, and somehow those simple ingredients turn into something that makes you want to curl up on the couch with a big bowl.
Ingredient Substitutions
For a vegetarian or vegan option, replace the pork with firm tofu or seitan. Cut into 1-inch cubes and follow the same cooking instructions, adjusting cooking time as needed. This substitution maintains a hearty texture while providing plant-based protein.
White wine can be replaced with apple cider vinegar mixed with water or additional chicken stock. Use 1/4 cup apple cider vinegar mixed with 3/4 cup water or stock. This substitution adds acidity and depth of flavor without alcohol.
Yukon gold potatoes can be swapped with sweet potatoes or parsnips for a different flavor profile and added nutrients. Cut them into similar-sized pieces to ensure even cooking. These root vegetables offer a slightly sweet taste and maintain the stew’s hearty texture while providing additional vitamins and fiber.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-70 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 160-180 g
- Fat: 100-120 g
- Carbohydrates: 210-230 g
Ingredients
For the pork and seasoning:
- 1/4 cup flour
- 1.5 tsp salt
- 2.5 lb boneless pork roast (such as pork shoulder or Boston butt)
- 1 tsp smoked paprika (adds a lovely depth of flavor)
- 1.5 tsp ground black pepper
- 3 tbsp olive oil (I use Bertolli Extra Virgin)
For the vegetables and aromatics:
- 5 carrots (peeled and cut into 1-inch chunks)
- 1 large yellow onion (finely diced)
- 4 garlic cloves (minced for best aroma)
- 1 cup frozen peas (I use Birds Eye)
- 8 oz baby bella mushrooms (cleaned and quartered)
- 4 medium Yukon Gold potatoes
- 2 celery ribs (chopped into 1/2-inch pieces)
For the liquid and flavorings:
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup white wine (or dry vermouth for a richer flavor)
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken stock
- 2 tbsp Worcestershire sauce
- 2 bay leaves
For the garnish:
- 1 bunch parsley (freshly chopped for brightness)
Step 1: Coat the Pork Cubes
In a medium bowl, whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika.
Toss the pork cubes in this mixture until they are well coated on all sides.
Step 2: Brown the Pork
Heat olive oil over medium heat in a large Dutch oven.
Once the oil is hot, place the coated pork cubes in an even layer on the bottom of the pan.
You may need to brown the pork in 2-3 batches depending on the size of your Dutch oven.
Brown the pork for 2-3 minutes on each side until the pieces are well-browned, then transfer them to a plate.
Step 3: Sauté the Aromatics
Add the onion to the same pan and sauté for 1 minute.
Then, add the garlic and cook for an additional 30 seconds, stirring continuously as it cooks to prevent burning.
Step 4: Deglaze and Add Vegetables
Pour wine or an equal amount of broth into the Dutch oven and stir while scraping the bottom of the pan to deglaze any cooked bits.
Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce, stirring to combine.
Step 5: Season and Simmer the Stew
Add the bay leaves, dried basil, dried oregano, remaining salt, and black pepper to the pot, then stir thoroughly.
Bring the mixture to a boil, then reduce the heat and let it simmer for 4 to 5 minutes.
Return the browned pork to the Dutch oven, stir well, cover, and let the stew simmer for 30-40 minutes, stirring occasionally.
Step 6: Add Mushrooms and Peas
Introduce the mushrooms and frozen peas to the stew, allowing it to simmer uncovered for an additional 10-15 minutes, or until the mushrooms are tender.
Taste the stew and adjust seasoning with additional salt and pepper if necessary.
Step 7: Serve the Stew
Once the stew is ready, serve it hot with a slice of bread on the side.
Garnish each bowl with fresh parsley for added flavor and a pop of color.
Enjoy your hearty meal!
