Autumn Harvest Pork Stew

A warming, rich stew packed with tender pork shoulder, hearty root vegetables, and aromatic herbs, perfect for a cool evening and easy batch cooking in the slow cooker.

• Prep: 20 min
• Cook: 4 hr 30 min
• Total: 4 hr 50 min
• Servings: 9
• Cuisine: American
• Difficulty: Easy
• Cost: $3.43/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• slow cooker
• comfort food
• budget-friendly
• savory
• roast
• one-pot

Ingredients

• 3 pound pork shoulder (bone-in, cut into 1 1/2-inch cubes)
• 1 yellow onion (large, chopped)
• 4 carrots (peeled and chopped)
• 3 celeries (chopped)
• 4 clove garlic (minced)
• 1.5 pound red potatoes (quartered)
• 3 cup chicken broth
• 3 tablespoon tomato paste
• 1.5 teaspoon dried thyme
• 1.5 teaspoon dried rosemary
• 2 bay leaves
• 1.5 teaspoon salt
• 0.75 teaspoon black pepper
• 3 tablespoon all-purpose flour
• 3 tablespoon olive oil
• 1 crusty bread (for serving)
• 0.25 cup fresh parsley (chopped, for garnish)

Instructions

1. Pat the pork shoulder cubes dry with paper towels. In a large bowl, toss the pork with 3 tablespoons all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the pork in batches on all sides for 3-5 minutes per batch. Remove browned pork and transfer to the slow cooker.
3. In the same skillet, add the remaining 1 tablespoon olive oil. Add the chopped yellow onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
4. Stir in the tomato paste, 1 1/2 teaspoons dried thyme, and 1 1/2 teaspoons dried rosemary, cooking for 1 minute.
5. Transfer the sautéed vegetables to the slow cooker with the pork. Add the quartered red potatoes, 3 cups chicken broth, and 2 bay leaves. Stir to combine.
6. Cover and cook on low for 4-5 hours or on high for 2 1/2-3 hours, or until the pork is very tender.
7. Season the stew with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, tasting and adjusting as needed. Remove bay leaves before serving.
8. Serve hot, garnished with fresh parsley if desired, alongside crusty bread.

Notes

Leftovers store wonderfully in the refrigerator for up to 3 days and reheat well on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 445
• Protein: 40.2 g
• Carbohydrates: 36.5 g
• Fat: 17.8 g
• Fiber: 6.1 g
• Sodium: 598 mg
• Saturated Fat: 6 g
• Sugar: 5.2 g
• Cholesterol: 102 mg