Stovetop Pork Stew
This cozy stovetop pork stew is made in one pot with tender pork shoulder, baby potatoes, carrots, and mushrooms simmered in a rich, gravy-like broth. A splash of dry white wine and a touch of Dijon add deep, savory flavor that makes the whole kitchen smell incredible.
Servings: 6 servings
Calories: 575kcal
Ingredients
- 3 pounds pork shoulder (or pork butt) - cut into 1 to 1½-inch chunks
- 1 teaspoon salt - plus more to taste
- ½ teaspoon black pepper - plus more to taste
- 2 tablespoons olive oil
- ⅓ cup all-purpose flour
- ½ cup dry white wine - or extra broth
- 3 tablespoons unsalted butter - or use more olive oil
- 1 large yellow onion - diced
- 3 large carrots - peeled and cut into chunks
- 2 celery ribs - chopped
- 8 ounces mushrooms - sliced (cremini or button)
- 4 cloves garlic - minced
- 1 teaspoon dried thyme
- 2 sprigs fresh thyme - chopped
- 1 teaspoon paprika
- 1 tablespoon Dijon mustard
- 1 bay leaf
- 4 cups chicken or vegetable broth - low sodium if possible
- 1½ pounds baby potatoes - halved (or quartered if large)
- Chopped fresh parsley - for garnish (optional)
Instructions
- Season and brown the pork: Pat the pork dry and season with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven set over medium-high heat. Brown the pork in batches until golden on all sides, then transfer to a plate.
- Coat with flour: Return (all) the pork to the pot and sprinkle with ⅓ cup of flour. Stir well so the flour coats the pork, then cook for about 1 minute, stirring often. Remove the flour-coated pork from the pot and set aside.
- Deglaze: Set the pot over medium heat and pour in ½ cup of white wine. Scrape up any browned bits from the bottom of the pot. Add 3 tablespoons of butter and stir until melted.
- Cook the vegetables: Add the onion, carrots, and celery. Cook for 4 to 5 minutes, stirring often, until the onion begins to soften.
- Add the mushrooms and aromatics: Stir in the mushrooms and cook for 3 minutes. Add the minced garlic, 1 teaspoon dried thyme, the fresh thyme, 1 teaspoon of paprika, 1 tablespoon of Dijon, and bay leaf. Stir for 30 seconds, just until fragrant.
- Simmer: Pour in the broth and add the potatoes. Return the pork (and any juices) to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 75 to 90 minutes, stirring occasionally, until the pork is fork-tender and the potatoes are cooked through.
- Finish and serve: Remove the bay leaf. Taste and adjust seasoning with more salt and pepper as needed. Garnish with parsley, if desired, and serve hot.
Notes
To make this pork stew gluten-free, replace the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. You can also skip the flour and thicken at the end with a cornstarch slurry (mix 1 tablespoons cornstarch with 1 tablespoons cold water, stir it into the simmering stew, and cook 3 to 5 minutes until thickened). Always double-check that your broth, Dijon mustard, and spices are labeled gluten-free.
If you want a thicker stew, simmer uncovered for the last 10 to 15 minutes. You can also mash a few potatoes against the side of the pot and stir them back in.
Storage: Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed.
Freezing: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 575kcal | Carbohydrates: 36g | Protein: 60g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 151mg | Sodium: 633mg | Potassium: 1825mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6442IU | Vitamin C: 29mg | Calcium: 76mg | Iron: 4mg
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