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Loaded with mushrooms, white wine, and flavorful root veggies, this comforting Stovetop Pork Stew delivers tender pork in a rich, gravy-like broth. An easy one-pot dinner guaranteed to warm you from the inside out!

Close-up of a white bowl filled with creamy stovetop pork stew, showing tender pork pieces, baby potatoes, carrot chunks, and sliced mushrooms in a thick beige gravy, sprinkled with chopped green herbs, with torn bread in the foreground and a softly blurred bowl in the background.

This classic stovetop pork stew is a hearty, feel-good meal made for cold nights and empty stomachs. Filled with melt-in-your-mouth pork chunks and tender vegetables, this stew gets its deep, savory flavor from white wine, mushrooms, and a little Dijon. It’s simple to make and incredibly delicious.

(Just ask my soon-to-be teenager who went in for thirds.)

It’s budget-friendly (thank goodness!) and versatile, which means you can toss in whatever vegetables you have on hand and still end up with a cozy dinner everyone will love. The best part? It’s made entirely in one pot and tastes even better leftover (if you’re lucky enough to have any).

If you love cozy meat-filled stews, this flavorful pork version is a must-try. For a simple beef-filled variation, try my beef stew recipe.

Pork Stew Ingredients + Substitutions
How to Make Pork Stew
Jessica’s Recipe Tips
How to Serve Pork Stew with Mushrooms
Leftovers and Freezing
More Hearty Stew Recipes
Stovetop Pork Stew Recipe

Pork Stew Ingredients + Substitutions

This stovetop pork stew is made with simple, everyday ingredients, but it tastes like something you spent all afternoon on. Browning the pork first, then simmering it with white wine, mushrooms, and a touch of Dijon creates a rich, savory, gravy-like broth with cozy garlic and herb flavor.

Overhead ingredient photo on a light gray surface with labeled white text boxes showing bowls and ingredients for stovetop pork stew, including sliced mushrooms labeled “Mushrooms,” chopped onions labeled “Onions,” a small bowl of olive oil labeled “Olive Oil,” a measuring cup of pale dry white wine labeled “Dry White Wine,” a bowl of flour labeled “All-Purpose Flour,” a bowl of chopped carrots labeled “Carrots,” a bowl of raw pork shoulder pieces labeled “Pork Shoulder,” a bowl of chopped celery labeled “Celery,” a large measuring cup of broth labeled “Broth,” a small bowl of minced garlic labeled “Garlic,” a small dish of butter labeled “Butter,” thyme sprigs and bay leaves labeled “Thyme,” a small bowl labeled “Salt + Pepper,” a small bowl labeled “Thyme + Paprika,” and a small bowl of Dijon labeled “Dijon Mustard,” with a bowl of halved baby potatoes labeled “Baby Potatoes.”

Pork stew meat – For the most tender, juicy results, use pork butt (Boston butt) or pork shoulder cut into 1 to 2-inch chunks. These well-marbled cuts stay moist during simmering and turn melt-in-your-mouth tender, which is exactly what you want in stew.

Pro Tip: Pork loin, pork tenderloin, and pork chops (unless it’s a bone-in shoulder chop) should not be used as a substitute. These cuts of pork are far too lean to use in pork stew.

Dry white wine – A splash of dry white wine adds depth and helps lift all the browned bits from the bottom of the pot. These browned bits equal more flavor in the finished stew. Use a crisp and dry white wine, not sweet. Best options include, Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay. Substitute: More broth plus 1 tablespoon of white wine vinegar or lemon juice (start with less and add more to taste)

Olive oil + butter – Using both gives you the best of both worlds: olive oil helps prevent the butter from burning, and butter adds that rich, savory flavor that makes the stew taste extra cozy.

Carrots, celery, and onions – This classic trio is the flavor base for almost every great stew. As they cook down, they turn sweet and tender and help round out the broth.

All-purpose flour – Flour coats the pork and helps thicken the broth into that rich, gravy-like consistency. Substitute: Use a 1:1 gluten-free flour blend. You can also thicken at the end of cooking with a cornstarch slurry (mix 1 tablespoon cornstarch with 1 tablespoon cold water, then stir in and simmer until thickened).

Garlic – Fresh minced garlic gives the best flavor. Substitute: In a pinch, use 1/4 teaspoon garlic powder per clove (add it with the spices, not at the sauté step).

Mushrooms – Mushrooms add deep, earthy, umami flavor, helping the stew taste more “slow cooked” and savory, even though this is a straightforward stovetop recipe. I like to use cremini (baby bella) or button mushrooms.

Dijon mustard – Just a small amount makes this pork stew taste more flavorful without making the stew taste “mustardy.” It adds a subtle tang and helps balance the richness of the gravy. Substitute: Whole grain mustard works, or use 1 to 2 teaspoons yellow mustard in a pinch.

Thyme – This recipe calls for fresh and dried thyme which gives the stew that classic, cozy, herby flavor that pairs perfectly with pork, mushrooms, and potatoes. Substitute: Rosemary is stronger, so use less. Sage also works and leans more “holiday cozy.”

Seasoning and spices – This recipe includes salt, black pepper, paprika, and bay leaf. They’re simple “flavor enhancers” that most of us already have in our spice drawer.

Potatoes – My favorite potatoes to include in stew are baby potatoes. They hold their shape (no mushy potatoes here!) and cook evenly. Substitute: Yukon Gold (creamy and hold their shape), red potatoes (hold their shape), or russets (softer and likely to break down).

Pro Tip: If using larger potatoes, cut them into similar-sized chunks so they cook evenly. Chick here to learn more about the different types of potatoes and when to use them.

Broth (chicken or vegetable) – Broth is the main liquid for this stovetop pork stew. Chicken broth gives a richer taste, while vegetable broth keeps it a bit lighter. Low-sodium broth is recommended.

How to Make Pork Stew

Prep the pork shoulder: Use a sharp knife to trim any excess fat, then cut the pork into stew-sized pieces (about 1-inch or so). Pat dry and season all sides with salt and black pepper.

Overhead view of browned pork chunks in a black Dutch oven dusted with a thick layer of white all-purpose flour, showing the flour sitting on top of the meat before stirring.

Overhead view of flour-coated pork stew meat in a black Dutch oven, with the flour absorbed and clinging to the pork pieces and a few browned bits stuck around the inside of the pot.

Brown the pork: Heat the olive oil in a large heavy-bottomed pot over medium-high heat and brown the pork in batches until golden on all sides.

Add flour: Return all of the pork to the pot and sprinkle with flour. Toss well so each piece is evenly coated and the flour is no longer powdery on the surface.

Cook off the flour: Cook the flour-coated pork for about 1 minute, stirring frequently. This quick step helps remove the raw flour taste and sets you up for a thicker, gravy-like stew. Transfer the pork to a plate and set aside.

Deglaze and add butter: Pour in the white wine (or a splash of broth) and scrape up all the browned bits from the bottom of the pot. Add the butter and stir until melted, making a rich base for the stew.

Overhead view of a black Dutch oven with pale deglazing liquid in the bottom and a single pat of butter melting in the center, on a white countertop with no text overlays.

Overhead view of chopped onions, sliced carrots, and chunky celery pieces in a black Dutch oven with a small amount of liquid, beginning to soften and turn glossy.

Sauté the vegetables: Add the onions, carrots, and celery. Cook for a few minutes, stirring often, until the onions start to soften and everything looks glossy.

Add mushrooms, garlic, and seasonings: Stir in the mushrooms and cook until they begin to release their moisture. Add the garlic, thyme, paprika, and stir for about 30 seconds, just until fragrant.

Stir in the Dijon: Add the Dijon mustard and stir well so it coats the vegetables. Let the vegetable mixture cook for another minute or two, stirring occasionally.

Overhead view of a black Dutch oven filled with sautéed vegetables topped with sliced mushrooms, a mound of minced garlic, dried thyme, and red paprika, all piled before stirring.

Overhead view of softened onions, carrots, celery, and mushrooms cooking in a black Dutch oven, lightly browned and steamy, with bits of sautéed vegetables stuck to the sides of the pot.

Add broth, potatoes, and herbs: Pour in the broth, then add the potatoes along with the bay leaf and thyme sprigs (if using fresh). Return the pork (and any juices) to the pot. Bring everything to a gentle simmer.

Simmer until tender: Cover and simmer on low until the pork is tender and the potatoes are cooked through, stirring occasionally. The broth will thicken into a rich, gravy-like stew. Taste and adjust salt and pepper, then remove the bay leaf and thyme sprigs before serving.

Overhead view of a black Dutch oven filled with broth and halved baby potatoes, with a bay leaf and thyme sprigs floating on top and a few mushroom slices visible near the surface.

Overhead view of a black Dutch oven filled with a simmered, tan, gravy-like pork stew broth, lightly steaming with small bubbles at the surface and no garnishes or text overlays.

Jessica’s Recipe Tips

Use pork butt or pork shoulder: The extra marbling is what keeps the pork tender during a long simmer. Lean cuts can turn dry and chewy.
Deglaze properly: Add the white wine and scrape the bottom of the pot until it feels smooth under your spoon. That is where a lot of the flavor lives.
Keep it at a gentle simmer, not a hard boil: A fast boil can make the pork chewy and break down the potatoes. Aim for small bubbles and an occasional stir.
Let it rest 10 minutes before serving: The gravy will thicken slightly and the flavors will settle. It tastes better after a short rest.

Want a thicker gravy? Simmer uncovered for the last 10 to 15 minutes, or mash a few potatoes against the side of the pot and stir them back in.

Side view of a white ceramic bowl filled with creamy pork stew on a rustic wooden board, with pork chunks, baby potatoes, carrots, and mushrooms visible in the thick gravy and topped with chopped green herbs, with a black pot softly blurred in the background.

How to Serve Pork Stew with Mushrooms

A simple side of crusty bread to mop up the rich gravy is always a good idea. It’s also great with flakey, golden buttermilk biscuits or homemade sweet cornbread with butter. For something fresh and seasonal to enjoy on the side, try one of my fall salad recipes or another veggie-focused side dish such as:

Want another cozy pork dinner? Try my Dutch oven pork roast for a classic Sunday-style meal, or my apple cider braised pork shoulder when you want fall-apart, shred-and-serve pork.

Overhead view of a white bowl of creamy pork stew on a wooden board, filled with pork chunks, baby potatoes, carrots, and mushrooms in a thick beige gravy and sprinkled with chopped green herbs, with a piece of bread spread with butter visible at the top right and no text overlay.

Leftovers and Freezing

This stovetop pork stew tastes even better the next day, once the flavors have had a little time to mingle. Let leftovers cool to room temperature, then store in an airtight container.

Refrigerator: Store in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat (or in the microwave), stirring occasionally. If the gravy thickens too much after chilling, add a small splash of broth or water to loosen it.
Freezing: Pork stew freezes well. Cool completely, then transfer to freezer-safe containers or zip-top bags (leave a little room for expansion). It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating tip: Warm slowly over low heat to keep the pork tender and prevent the potatoes from breaking apart.

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Stovetop Pork Stew Recipe

Table of Contents

Pork Stew Ingredients + Substitutions

How to Make Pork Stew

Jessica’s Recipe Tips

How to Serve Pork Stew with Mushrooms

Leftovers and Freezing

More Hearty Stew Recipes

Norwegian Salt Cod Stew (Bacalao)

Cioppino Recipe (Seafood Stew)

Guinness Beef Stew

Brunswick Stew