Pork Stew

Melt-in-your-mouth tender and full of flavor, this Pork Stew is very similar to the classic beef stew with a few twists. It's easy to make and cooks low and slow in the oven for perfect results. Rosemary adds a savory note with depth of flavor from the white wine.

Prep Time20

Cook Time2 30

Total Time2 50

Author : Kari Peters

Cuisine: American

Servings:

Calories: 423kcal

Ingredients

3 pounds Pork Shoulder Roast 1.5" cubes with excess fat trimmed
1 tbsp avocado oil more if needed
1 large onion or white, cut into 1/2" dice
4 cloves garlic minced
1/3 cup gluten-free flour I use Bob's Red Mill 1:1, or all-purpose flour
1 tsp sea salt
1 tsp black pepper
1.5 tbsp chopped fresh rosemary see notes
1 cup dry white wine Sauvignon Blanc, see notes
3 cups chicken broth low sodium
1 pound potatoes cut into 1" pieces
1 pound carrots (4) 1/4" slices
1 cup frozen peas

Instructions

Start by preheating the oven to 300ºF. Cut the pork shoulder roast into 1.5" cubes and trim it of excess fat. Place a large 5.5-quart Dutch oven over medium-high heat. When the pan is hot, add the oil and sear the cubed pork roast in 2-3 batches until well-browned.
Remove the browned cubed pork from the pan as it cooks. When all the pork is done, lower the heat to medium and add the diced onion and garlic to the pan.
Cook the onion mixture, stirring occasionally until it is golden brown and tender, about 4-5 minutes. Add the flour, sea salt, and pepper and mix to combine.
Next, add the rosemary, white wine, and chicken broth. Stir to combine and distribute the flour into the liquid and scrape up any browned bits on the bottom.
Add the sautéed pork back to the pot. Bring the mixture to a simmer. Then, cover the Dutch oven and bake for 1 hour.
Near the end of the first hour of cooking time, cube up the potatoes and slice the carrots. Then, remove the pork stew from the oven and mix in the carrots and potatoes.
Cover the Dutch oven and bake again for 1 hour. Test to see if the pork is fork-tender. If not, bake for an additional 15 minutes and check again. Times could vary a bit depending on how accurate your oven temperature is.
When the pork is fork-tender, remove the pork stew from the oven. Stir in the peas and allow the boiling heat of the stew to cook them.
Season to taste with additional sea salt and pepper if desired, and serve.

Bonus StepIf you made this recipe, please leave a rating/comment. Ratings really help us continue to bring you high-quality free recipes.

Notes

You can also use pork butt, just buy a bit extra and trim the excess fat away.

Instead of rosemary, you can use 1 tbsp of fresh thyme leaves or 1 tsp of dried Herbs de Provence or Italian herbs.

Instead of the wine, you can use 1 cup of chicken broth + 2 tbsp of white wine vinegar.

Nutrition