Classic Pork Stew


This highly adaptable classic pork stew is hearty and comforting. You can use any fresh herb and switch up the root vegetables to suit your taste. Turnips, sweet potatoes or rutabaga would all work beautifully.

Classic Pork Stew
Photo: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin
Active Time:
1 hr 15 mins
Total Time:
1 hr 45 mins


  • 2 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes

  • 3 tablespoons all-purpose flour

  • 2 teaspoons kosher salt, divided

  • 1 teaspoon ground pepper

  • 3 tablespoons extra-virgin olive oil

  • 1 medium sweet onion, chopped

  • 4 large cloves garlic, finely chopped

  • 1 tablespoon finely chopped packed fresh mixed herbs (such as sage, thyme and/or rosemary)

  • 1 tablespoon tomato paste

  • ¾ cup dry white wine

  • 4 cups unsalted chicken stock

  • 2 bay leaves

  • 1 pound baby red potatoes, quartered (or halved if very small)

  • 1 pound medium carrots, peeled and sliced (3/4-inch)

  • 12 ounces parsnips, peeled and sliced (3/4-inch)

  • 1 (8 ounce) package cremini mushrooms, washed, trimmed and quartered (or halved if small)

  • 1 tablespoon cornstarch

  • 1 cup frozen peas

  • 1 tablespoon balsamic vinegar

  • Chopped fresh parsley for garnish


  1. Toss pork cubes with flour, 1 teaspoon salt and pepper in a large bowl until evenly coated.

  2. Heat oil in a large Dutch oven over medium-high heat. Add half of the pork; cook, undisturbed, until browned on the bottom, about 3 minutes. Stir and continue cooking, stirring occasionally, until browned on all sides, about 3 minutes. Transfer the meat to a clean bowl; repeat with the remaining pork.

  3. Reduce heat to medium. Add onion to the pot; cook, stirring often, until softened, 3 to 5 minutes. Add garlic and herbs; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste darkens, about 1 minute. Add wine; cook, scraping the bottom of the pot, until reduced by about half, about 1 minute. Add stock, bay leaves and the remaining 1 teaspoon salt; return the browned pork and any accumulated juices to the pot. Increase heat to medium-high and bring to a boil; reduce heat to low, cover and cook until the pork is almost tender, 30 to 40 minutes.

  4. Stir in potatoes, carrots, parsnips and mushrooms. Cover and cook, stirring occasionally, until the vegetables are tender, 30 to 40 minutes. Transfer 1/4 cup of the liquid to a small bowl; whisk in cornstarch to make a slurry. Stir the slurry back into the stew; increase heat to medium. Stir in peas; cook until the peas are bright green and the liquid is slightly thickened, about 2 minutes. Remove from heat; stir in vinegar and remove and discard bay leaves. Garnish with chopped parsley, if desired.

To make ahead:

Refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.

Nutrition Facts (per serving)

391 Calories
14g Fat
34g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 1 2/3 cups
Calories 391
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 6g 21%
Total Sugars 8g
Protein 29g 58%
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 76mg 25%
Vitamin A 9850IU 197%
Vitamin C 28mg 31%
Vitamin D 1IU 0%
Vitamin E 2mg 13%
Folate 72mcg 18%
Vitamin K 22mcg 18%
Sodium 707mg 31%
Calcium 70mg 5%
Iron 3mg 17%
Magnesium 56mg 13%
Potassium 952mg 20%
Zinc 5mg 45%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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