Pork Stew

This easy, flavorful, and fully loaded pork stew is a one pot meal made with the whole family in mind! Doesn't get much better than juicy pork chunks, potato, bacon, and veggies simmered in a flavorful broth!

Course Dinner, Soup

Cuisine American

Prep Time 25

Cook Time 52

Total Time 1 17

Servings servings

Calories 752kcal

Author Sherri Hagymas

Ingredients

2 tablespoons olive oil
1 yellow onion diced
3 medium carrots sliced
4 cloves garlic minced
8 ounces bacon diced
2 pounds boneless pork shoulder cut into small cubes
1 pound potatoes peeled and cut into 1-inch cubes
2 cups beef broth
14.5- ounce diced tomatoes 1 can
2 teaspoons Italian seasoning
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour

Instructions

In a large soup pot or dutch oven, heat two tablespoons of olive oil over medium heat.
2 tablespoons olive oil
Add the diced onions and carrots and sauté for approximately 4-5 minutes until the onions are translucent.
1 yellow onion, 3 medium carrots
Then add the minced garlic and stir for one minute.
4 cloves garlic
Add chopped bacon and pork and cook for two minutes to sear the pork.
8 ounces bacon, 2 pounds boneless pork shoulder
Stir in the remaining ingredients (except the flour), bring to a boil.
1 pound potatoes, 2 cups beef broth, 14.5- ounce diced tomatoes, 2 teaspoons Italian seasoning, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper
Cover and reduce the heat to low and simmer for 45 minutes until the potatoes and pork are fork tender.
Once tender, mix the flour with 4 tablespoons of cold water and mix to combine. Then add it to the stew and simmer for an additional 5-10 minutes to thicken the broth.
2 tablespoons all-purpose flour
Serve garnished with fresh parsley if desired

Notes

Serve it over rice or pasta if desired.

Swap the beef stock for chicken broth or vegetable broth if desired.

Add additional veggies like red bell peppers, zucchini, baby spinach, green beans or green peas if you'd like.

Make it spicy by adding a ⅛ teaspoon of red pepper flakes.

Store leftovers in the refrigerator in an air tight container for up to 3-4days.

Freeze for up to 3 months in a freezer safe container once cooled completely.

Reheat on the stove or in the microwave just until heated through.

Nutrition