Description
This hearty pork stew features tender pork shoulder simmered with fresh vegetables and aromatic herbs, creating a rich and flavorful broth. Perfect for chilly evenings, it pairs wonderfully with crusty bread or rice for a comforting meal.
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, leaving a little for flavor. Cut into 1-inch cubes and season generously with salt and pepper.
- In a large Dutch oven or heavy pot, 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, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.
- Stir in sliced carrots and diced potatoes, 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 simmer for 2-3 minutes.
- Stir in tomato paste, dried thyme, dried rosemary, and bay leaf. Mix well.
- Return the browned pork to the pot along with any juices. Pour in the broth, ensuring everything is covered. Add more broth or water if necessary.
- Bring to a gentle boil, then reduce heat to low. Cover with a lid slightly ajar and let simmer for 1.5 to 2 hours, stirring occasionally.
- Check for tenderness after 1.5 hours. If not fork-tender, continue simmering for another 30 minutes.
- Taste and adjust seasoning with salt and pepper. For a thicker stew, remove the lid and simmer for an additional 10-15 minutes.
- Just before serving, sprinkle with chopped fresh parsley.
- Ladle into bowls and serve with crusty bread or over rice. Enjoy!
Notes
- For a richer flavor, consider using homemade broth.
- Feel free to add other vegetables like peas or green beans for variety.
- This stew can be made ahead of time and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 120 minutes