Description
This comforting pork stew features tender pork shoulder and vibrant vegetables, simmered slowly to create a rich and savory dish. Perfect for cozy dinners, its a hearty meal that warms the soul and pairs wonderfully with crusty bread or rice.
Ingredients
Scale
- 2 pounds of pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 3 medium potatoes, diced
- 2 cups of beef or chicken broth
- 1 cup of dry red wine (optional)
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Trim excess fat from the pork shoulder and cut it into 1-inch cubes. Season generously with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Brown the pork cubes in batches for about 5-7 minutes per batch. Remove and set aside.
- In the same pot, sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Add sliced carrots and diced potatoes to the pot, cooking for about 5 minutes to soften slightly.
- If using red wine, pour it in now and deglaze the pot by scraping up browned bits. Let it simmer for 2-3 minutes.
- Return the browned pork to the pot. Add tomato paste, dried thyme, dried rosemary, and bay leaf. Stir to combine.
- Pour in the broth, ensuring the meat and vegetables are submerged. Bring to a gentle boil, then reduce heat to low. Cover slightly ajar.
- Let the stew simmer for 1.5 to 2 hours, stirring occasionally. Check for tenderness; it should be fork-tender.
- Adjust seasoning with salt and pepper as needed. For a thicker stew, simmer uncovered for an additional 15-20 minutes.
- Remove the bay leaf. Ladle the stew into bowls and garnish with chopped parsley.
- Serve hot, ideally with crusty bread or over rice. Enjoy!
Notes
- For a richer flavor, consider using homemade broth.
- This stew can be made a day in advance; the flavors will deepen as it sits.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 120 minutes