Few dishes offer the warm embrace of comfort quite like a traditional pork stew. Rich, hearty, and full of robust flavors, pork stew is a beloved staple in homes across the globe. This timeless recipe, with its roots in European cuisine, especially French fare, melds tender pieces of pork with a medley of wholesome vegetables, all slowly simmered to perfection.
Traditional Pork Stew Recipe
4
servings20
minutes2
hours457
kcal2
hours20
minutesKeep the screen of your device on
Ingredients
1 kg 2 1/5 lb pork shoulder
60 ml 1/4 cup vegetable oil
60 g 1/2 cup flour
2 teaspoons 2 teaspoons salt
1 teaspoon 1 teaspoon black pepper
1 1 onion
3 3 garlic cloves
2 2 carrots
2 2 potatoes
500 ml 2 cup chicken stock
240 ml 1 cup red wine
2 tablespoons 2 tablespoons tomato paste
1 teaspoon 1 teaspoon dried thyme
1 1 bay leaf
Equipment
large pot- Cutting board et Knife
- wooden spoon
- spoon
- Cups (US measurement)
Directions
- Prepare the Meat: In a large bowl, season the pork cubes with salt and pepper, then dust with flour.
- Sear the Pork: Heat the oil in a Dutch oven over medium-high heat. Brown the pork cubes in batches, ensuring they are well-seared on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the onions and garlic. Sauté until the onions are translucent.
- Combine Ingredients: Return the pork to the pot. Add carrots, potatoes, chicken stock, red wine (if using), tomato paste, dried thyme, and the bay leaf.
- Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, or until the pork is tender and infused with flavors.
- Serve: Remove the bay leaf before serving.
Notes
- For an extra layer of depth, consider adding a splash of balsamic vinegar or a sprinkle of smoked paprika towards the end of cooking. This will enhance the flavors and add a unique twist.
What cut of pork is best for making pork stew?
Pork shoulder is the preferred cut for pork stew due to its marbling and fat content, which contribute to the stew’s rich flavor and tender texture. When cooked slowly, it yields melt-in-your-mouth meat that complements the dish perfectly.
