Hearty Pork Stew with Red Potatoes and Cream Recipe

There is something deeply comforting and satisfying about a bowl of warm stew simmered to perfection, and this Hearty Pork Stew with Red Potatoes and Cream Recipe is a shining example. It brings together tender cubes of pork butt, the earthiness of red potatoes, and the subtle richness of cream all woven with aromatic herbs and a touch of heat. Every spoonful offers layers of flavor and texture that make it the perfect meal for a cozy night in or when you want to impress family and friends with a simple yet gourmet touch. Let me walk you through this beautiful recipe that has quickly become one of my all-time favorites to share.

Ingredients You’ll Need

This recipe might seem intricate at first glance, but the ingredients are actually quite straightforward and essential to building the stew’s robust character. Each one plays a key role, whether adding depth, freshness, or that luxurious creamy finish.

• Dried rosemary, thyme, oregano, and ground sage: These herbs create an earthy, fragrant backbone to the stew that complements the pork beautifully.
• Pepper and celery salt: Subtle seasonings that enhance the savory profile without overpowering.
• Pork butt (Boston butt): Perfect for stew due to its marbling, which ensures tender, juicy meat after slow cooking.
• Salt and flour: Salt seasons the meat and veggies while flour helps develop a luscious gravy by thickening the broth.
• Olive oil and butter: Both add a nice richness and help in browning the pork and softening the vegetables.
• Dry white wine: Adds acidity and complexity to balance the cream and richness of the pork.
• Yellow onion, carrots, celery, and garlic: Classic mirepoix base that lends sweetness and aromatic depth.
• Worcestershire sauce, Dijon mustard, and hot sauce: These little flavor bombs amp up complexity with tang and subtle heat.
• Chicken broth and beef bouillon cube: The broth creates the stew’s body, while bouillon intensifies the meaty flavor.
• Bay leaves: They infuse the stew with a subtle herbal note that ties all the ingredients together.
• Baby red potatoes: Their waxy texture holds up well during simmering, and leaving skins on adds rustic charm.
• Heavy cream: The final touch that adds a velvety richness, making this stew feel truly indulgent.

How to Make Hearty Pork Stew with Red Potatoes and Cream Recipe

Step 1: Prepare Your Seasonings and Ingredients

Begin by combining the dried herbs and seasonings in a bowl for easy access. It’s helpful to measure all ingredients beforehand, so you’re ready to add each one as the recipe progresses—this keeps the cooking flow smooth and stress-free.

Step 2: Season and Coat the Pork

Cut your pork butt into 1-inch cubes, making sure to trim any large fat pockets for a better texture. Sprinkle the pork with salt and half of your seasoning mixture, massaging it into the meat for maximum flavor infusion. Then toss the meat with flour, which helps create the rich stew gravy later. This step is all about building that deep base flavor that makes this dish so special.

Step 3: Brown the Pork to Lock in Juices

Heat your olive oil over medium-high heat and brown the pork in batches to avoid crowding, which can cause steaming instead of searing. Each side needs just about 45 seconds to get that light caramelized color—it’s okay if some sides remain pale because the pork will continue cooking later. Browning the meat adds a wealth of flavor that forms the backbone of the stew.

Step 4: Deglaze with Wine and Reduce

Once the pork is set aside, pour in the white wine with the heat off briefly, then turn it back to medium. Scrape the browned bits off the bottom with a spatula—those little caramelized morsels pack serious flavor. Let the wine reduce by half, roughly 6 minutes, concentrating its aroma and acidity to balance the stew’s richness.

Step 5: Sauté the Vegetables in Butter

Add butter, diced onion, carrots, and celery next. Gently cook the veggies for about five minutes to soften and coax out their natural sweetness. Optional but recommended: season with a touch of salt which draws moisture and heightens flavor. This step builds the stew’s comforting vegetable base, making every bite hearty and fresh.

Step 6: Flavor Boosters and Thickening

Mix in minced garlic, Worcestershire sauce, Dijon mustard, hot sauce, and the rest of your seasoning blend to layer in bold flavors. Sprinkle the flour over the veggies and stir well to combine, cooking it for two minutes to remove that raw flour taste. This is crucial for a thick, luscious broth with a lovely body.

Step 7: Add Chicken Broth and Heavy Cream Gradually

Adding the broth slowly in small splashes while stirring helps prevent lumps and ensures the stew thickens evenly. Follow with heavy cream the same way to achieve that beautiful rich texture without breaking the sauce. This slow incorporation is what gives the stew a silky, comforting consistency that clings to every morsel.

Step 8: Simmer with Bay Leaves and Bouillon

Drop in the beef bouillon cube and bay leaves, then bring the mixture to a gentle boil before lowering to a simmer. These ingredients deepen the stew’s overall savoriness, while the simmer allows the flavors to mingle and develop fully. This gentle simmer is the key to melting the pork into tender, juicy perfection.

Step 9: Return Pork to the Pot and Simmer Gently

Carefully add the browned pork back into the pot with its flavorful juices. Keep the heat low and simmer partially covered for about 40 minutes. Stir occasionally but avoid boiling, which can toughen the pork. This slow, loving cooking transforms the meat into melt-in-your-mouth tenderness that will have everyone asking for seconds.

Step 10: Add the Red Potatoes and Finish Cooking

Cut the baby red potatoes into halves or quarters depending on size, and season with salt and pepper. Gently stir the potatoes into the stew and let them simmer until tender, about 20 minutes. Leaving the skins on adds texture and color, plus a rustic charm that feels just right for this hearty dish.

Step 11: Final Touches and Serving

Remove the bay leaves and give the stew one last taste to adjust salt and pepper as needed. Your Hearty Pork Stew with Red Potatoes and Cream Recipe is now ready to be ladled into bowls and enjoyed steaming hot, bursting with comforting aromas and rich, satisfying flavors.

How to Serve Hearty Pork Stew with Red Potatoes and Cream Recipe

Garnishes

Fresh herbs like chopped parsley or thyme sprinkled on top add a pop of color and freshness that brighten the rich stew. A dollop of sour cream or a splash of cream on serving makes it even more indulgent and inviting.

Side Dishes

This stew is quite hearty on its own so simple sides work best. Crusty bread or soft dinner rolls are perfect for soaking up that velvety sauce. A crisp green salad with a light vinaigrette provides a refreshing contrast and balance to the stew’s creaminess.

Creative Ways to Present

Serve your stew in rustic bread bowls for a fun, comforting presentation that’s perfect for casual gatherings. Or spoon it over buttery mashed potatoes or creamy polenta for an extra twist. Garnishing with a sprinkle of sharp cheddar or grated Parmesan can also add a nice savory finish.

Make Ahead and Storage

Storing Leftovers

Your Hearty Pork Stew with Red Potatoes and Cream Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain freshness. The flavors actually deepen after a day, making leftovers even better!

Freezing

To freeze, cool the stew completely and transfer it to freezer-safe containers. It can be frozen for up to 3 months. Keep in mind that potatoes may slightly soften after freezing but the stew will still taste wonderful.

Reheating

Reheat gently on the stove over low heat, stirring occasionally until warmed through. You might want to add a splash of broth or cream if the stew thickens too much during storage. Avoid high heat to keep the pork tender and preserve the creamy texture.

FAQs

Can I use a different cut of pork for this stew?

Absolutely! While pork butt is ideal due to its marbling and tenderness, other cuts like pork shoulder can also work well. Avoid leaner cuts since they can dry out during long cooking.

Is it possible to make this stew in a slow cooker?

Yes! After browning the pork and sautéing the veggies, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes during the last hour so they don’t overcook.

Can I substitute heavy cream with something lighter?

You can try half-and-half or whole milk, but be aware the stew won’t be as rich or creamy. To avoid curdling with lighter dairy, add it towards the end of cooking and heat gently.

What’s the best wine to use for this recipe?

Pick a dry white wine like Sauvignon Blanc or Pinot Grigio. These wines add nice acidity and flavor complexity without overpowering the stew’s natural taste.

Can I add other vegetables to this stew?

Definitely! Mushrooms, parsnips, or peas can be excellent additions. Just adjust cooking times slightly depending on which vegetables you add to keep everything tender and fresh.

Final Thoughts

I hope you’ll give this Hearty Pork Stew with Red Potatoes and Cream Recipe a try soon because it truly is a soul-warming dish that brings comfort and joy to the table. Its layers of flavor and tender texture are sure to become a favorite in your recipe rotation, perfect for chilly evenings or any time you crave something homemade and deeply satisfying. Happy cooking and even happier eating!

Print