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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.

EatingWell.com, August 2022


Credit: Photographer: Antonis Achilleos, Prop Stylist: Christine Keely, Food Stylist: Karen Rankin

Recipe Summary

1 hr 15 mins
1 hr 45 mins


Ingredient Checklist


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

  • 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. 

  • 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.  

  • 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

about 1 2/3 cups
391 calories; protein 29g; carbohydrates 34g; dietary fiber 6g; sugars 8g; fat 14g; saturated fat 4g; mono fat 8g; poly fat 2g; cholesterol 76mg; vitamin a iu 9850IU; vitamin b3 niacin 7mg; vitamin b12 1mcg; vitamin c 28mg; vitamin d iu 1IU; vitamin e iu 3IU; folate 72mg; vitamin k 22mg; sodium 707mg; calcium 70mg; iron 3mg; magnesium 56mg; phosphorus 341mg; potassium 952mg; zinc 5mg; omega 6 fatty acid 1g; niacin equivalents 13mg; selenium 43mcg.