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Classic Pork Stew with Root Vegetables

4.6 from 880 votes

A hearty stew featuring tender pork shoulder braised with carrots, potatoes, and onions in a rich tomato-based sauce. Perfect for a cozy dinner.

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Prep Time20 mins

Cook Time1 hour 30 mins

Resting Time0 mins

Total Time1 hour 50 mins

Servings: 6Cuisine: InternationalCalories: 450

🥘Ingredients

For the Pork

• 1.5 lbs pork shoulder (cut into 2-inch chunks)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika

For the Vegetables

• 3 medium carrots (peeled, chopped into 2-inch pieces)
• 3 medium potatoes (peeled, cut into 1-inch chunks)
• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 1 cup vegetable broth

For the Sauce

• 1 (28 oz) can crushed tomatoes
• 1 cup whole milk or heavy cream
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

👨‍🍳Directions

1. 1
   Preheat oven to 325°F. In a Dutch oven, heat olive oil over medium-high heat. Season pork chunks with salt, pepper, and smoked paprika. Brown on all sides, then remove and set aside.
2. 2
   In the same pot, sauté onions until soft (5 mins). Add garlic and cook for 30 seconds. Return pork to the pot, then stir in carrots, potatoes, and vegetable broth. Bring to a simmer.
3. 3
   Cover and transfer to the oven. Bake for 1 hour, or until pork is tender and internal temperature reaches 165°F.
4. 4
   In a small saucepan, heat milk or cream until warm. Stir in tomato paste, thyme, and bay leaf. Pour into the Dutch oven and simmer for 15 minutes. Remove bay leaf.
5. 5
   Stir in crushed tomatoes and simmer uncovered for 20 minutes until sauce thickens. Adjust seasoning if needed.

🔧Equipment

• Large Dutch oven
• Cutting board
• Knife
• Pot

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 50g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 25g

📝Notes

For extra flavor, add a splash of red wine while browning the pork. Serve with crusty bread or a side salad.

❓ Frequently Asked Questions About Pork Stew with Root Vegetables

How long should I simmer the pork shoulder for to ensure it’s tender?

Simmering the pork shoulder until it’s fork-tender takes about 4 to 5 hours on low heat. Check it’s done when the meat pulls apart easily and the fat renders into the broth. If you’re short on time, you can start with a braise (covered at 325°F for 2–3 hours) and then finish in the oven at 300°F for another hour.

Can I substitute chicken thighs for pork shoulder in this recipe?

Yes, chicken thighs work well, but adjust the cooking time to 3 to 4 hours on the stove or 2.5 to 3 hours in the oven. They’ll stay juicier than pork but may need more liquid to keep them moist.

What’s the best way to thicken the stew without altering the flavor?

Use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) mixed with a spoonful of the broth. Stir it in at the end and simmer until it thickens to your liking. For a richer taste, add a splash of beef broth or a pinch of Worcestershire sauce.

Should I season the pork before or after cooking?

Season the pork shoulder generously with salt and pepper before cooking—this lets the flavors meld into the meat as it renders. If you’re using herbs like thyme or rosemary, add them in the last 30 minutes of cooking to avoid burning.

How can I make this stew vegetarian?

Swap the pork for mushrooms (2 cups sliced portobello or cremini), lentils (1 cup dried, cooked with the broth), or extra potatoes (2 cups diced). Add a splash of soy sauce or nutritional yeast for umami depth, and simmer as directed.