Description
This hearty Pork Stew combines tender pork butt cubes browned to perfection and simmered slowly with vegetables, herbs, and a rich broth made with white wine and heavy cream. Featuring baby red potatoes, carrots, and celery, this comforting stew is perfect for a cozy family meal that yields 6 generous servings.
Ingredients
Scale
Seasonings
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
- 2 1/4 teaspoons salt
Meat and Coating
- 2 1/2 lbs pork butt (Boston butt), cut into 1-inch cubes, large fat trimmed
- 3 tablespoons flour
- Extra 1/3 cup flour for stew
Cooking Fats
- 2-3 tablespoons olive oil
- 3 tablespoons butter
Vegetables
- 1 yellow onion, diced
- 4 medium carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 1 lb baby red potatoes, halved or quartered, skins on
Liquids and Broth
- 3/4 cup dry white wine
- 5 cups chicken broth
- 1/2 cup heavy cream
Additional Flavors
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 1 beef bouillon cube
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare Seasonings and Ingredients: Combine dried rosemary, thyme, oregano, sage, pepper, and celery salt in a small bowl; set aside. Measure all other ingredients before cooking to streamline the process.
- Season the Pork: Cut pork butt into 1-inch cubes, trimming large fat pieces. Sprinkle with salt and half the seasoning mixture, rubbing it evenly onto the meat. Dust pork cubes with 3 tablespoons of flour, tossing to coat thoroughly.
- Brown the Pork: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add pork in batches to avoid overcrowding, browning each side for about 45 seconds. Add more olive oil if needed. The interior should remain mostly uncooked. Remove browned pork and set aside.
- Deglaze with Wine: Turn heat off, pour in white wine, then return heat to medium. Use a silicone spatula to scrape the browned bits off the pot’s bottom and sides, infusing the stew with rich flavor. Reduce wine by half, about 6 minutes.
- Sauté Vegetables: Add butter, diced onion, carrots, and celery to the pot. Optionally sprinkle up to 1/2 teaspoon salt over veggies. Cook until softened, approximately 5 minutes.
- Add Flavorings and Thicken: Stir in minced garlic, Worcestershire sauce, Dijon mustard, hot sauce, and remaining seasoning mixture. Incorporate the reserved 1/3 cup flour to the vegetables and cook for 2 minutes to develop a roux.
- Add Broth and Cream: Gradually add chicken broth in small splashes, stirring continuously to maintain smooth thickness. Then add heavy cream similarly, stirring to combine fully.
- Add Aromatics and Simmer: Stir in beef bouillon cube and bay leaves. Bring the stew to a boil, then reduce heat to a gentle simmer.
- Simmer Pork: Return browned pork and any accumulated juices to the pot. Partially cover and simmer gently for 40 minutes, stirring occasionally to prevent sticking. Ensure the stew does not boil to keep pork tender.
- Add Potatoes and Continue Cooking: Season halved or quartered baby red potatoes with salt and pepper. Add them to the stew and simmer gently until tender, about 20 minutes.
- Finish and Serve: Remove bay leaves. Taste the stew and adjust salt and pepper as needed. Serve hot and enjoy this comforting pork stew.
Notes
- For a slow cooker variation, brown the pork and then transfer all ingredients except potatoes to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add potatoes during the last hour of cooking to avoid overcooking.
- If dry white wine is unavailable, use chicken broth or water with a splash of vinegar as a substitute.
- Leaving the potato skins on adds texture and nutrients.
- Do not boil the stew during simmering to prevent toughening the pork.
- Adjust hot sauce according to desired spice level.
