Go Back
–+ servings
A bowl of pork stew with potatoes and carrots, garnished with fresh herbs and served with a metal spoon.

Pork Stew

This pork stew is so hearty and comforting, with tender pork, root veggies and apples simmered in a savory broth. Perfect for chilly nights!
Prep: 45 minutes
Cook: 2 hours 45 minutes
Total: 3 hours 30 minutes
Servings: 6 servings
SaveReviewPrint

Ingredients
  

  • 2 ½ pounds boneless pork shoulder also sold as pork butt, cut into 1 ½-inch chunks
  • ¼ cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons canola oil or grapeseed or another neutral cooking oil
  • 2 yellow onions
  • 4 cloves garlic
  • 1 medium Granny Smith apple
  • 2 tablespoons apple cider vinegar
  • 1 ½ cups dry hard cider or dry white wine such as Sauvignon Blanc (see notes to use non-alcoholic apple cider)
  • 6 cups reduced-sodium chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried sage
  • 2 bay leaves
  • ½ cinnamon stick
  • 3 medium carrots peeled and ½-inch diced
  • 3 parsnips peeled and ½-inch diced
  • 2 russet potatoes peeled and ½-inch diced
  • 1 tablespoon Dijon mustard plus more to taste
  • Water as needed
  • Chopped fresh parsley or sage for serving

Instructions
 

  • Place the pork in a large bowl and toss with the flour, salt, and pepper until coated on all sides.
    Metal mixing bowl filled with raw, flour-dusted pork cubes.
  • Heat a Dutch oven or similar large soup pot over medium. Once hot, add 1 tablespoon of the oil and let warm about 30 seconds. Add half of the pork in a single layer (the pieces should barely touch). Let it cook undisturbed for 3 minutes until lightly browned on the first side, then flip and brown on the other side. Remove to a plate. Repeat with the remaining 1 tablespoon oil and remaining pork.
    Browning chunks of pork in a red enameled cast iron pot.
  • While the pork sears, chop the onion into 1/2-inch pieces.
  • Once all of the pork is browned and removed to a plate, reduce the heat to medium-low. Add the onion and cook, stirring periodically and scraping the bottom, until softened and browned at the edges, about 10 minutes.
    Chopped onions sautéing in a red enameled cast iron pot.
  • While the onion browns, peel the apple and grate on a coarse box grater. Smash the garlic, then peel and roughly chop.
  • Once the onions are browned, stir in the garlic and apple and cook just until fragrant, about 30 seconds.
    Chopped onions and shredded vegetables sautéing in a red enameled cast iron pot.
  • Add the hard cider and apple cider vinegar and bring to a simmer. With a rubber spatula or wooden spoon, scrape up any bits stuck to the bottom of the pot. Let simmer 2 minutes to reduce slightly.
    Chopped onions sautéing in a red enameled cast iron pot.
  • Return the pork and any juices that have collected on the plate to the pot. Stir in the chicken broth, Worcestershire, sage, bay leaves, and cinnamon stick. Bring to a boil over high heat, then reduce to a simmer over low. Cover, leaving the lid just slightly ajar, and simmer for 90 minutes. Lift the lid and stir periodically to ensure nothing is sticking. The liquid will noticeably reduce.
    A red enameled cast iron pot filled with a light-colored savory stew containing meat and a bay leaf.
  • While the pork simmers, peel the carrots, parsnips, and potatoes. Cut each into 1/2-inch cubes. Once the pork has been simmering 90 minutes, stir them in. Cover the pot partway and simmer 45 minutes to 1 hour more, until the vegetables are tender. Stir from time to time to prevent sticking, and if at any point the stew is thicker than you would like, add water as needed (I added about a cup but it's also VERY dry where I live).
    A red Dutch oven filled with diced potatoes, carrots, and chunks of pork in a savory broth.
  • Fish out and discard the bay leaves and cinnamon stick. Stir in the Dijon and let cook 2 minutes. With a potato masher, lightly mash the stew a bit. This will break up a few of the potatoes to slightly thicken the broth and also give you smaller bits of pork mixed in with the larger. Taste and adjust the salt, pepper, and mustard as desired. Serve hot with parsley or sage sprinkled over the top.
    A potato masher in a red enameled Dutch oven filled with a chunky pork stew.

Notes

  • TO STORE: Refrigerate leftover pork stew in an airtight container for up to 4 days. I don't recommend freezing this recipe; potatoes tend to get mealy after freezing and thawing.
  • TO REHEAT: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it has thickened in the refrigerator.
  • Because regular apple cider is sweeter than dry hard cider, I'd start with a mixture of 3/4 cup apple cider and 3/4 cup additional chicken broth in place of the 1 1/2 cups hard cider. Taste the finished stew and add a little extra apple cider vinegar or Dijon if it needs more acidity.

Nutrition

Serving: 1(of 6)Calories: 433kcalCarbohydrates: 43gProtein: 48gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 113mgSodium: 1881mgPotassium: 1588mgFiber: 7gSugar: 11gVitamin A: 5122IUVitamin C: 24mgCalcium: 93mgIron: 4mg
QR Code linking back to recipe