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Rich Pork Stew with Root Crops


  • 2 ½ lbs boneless pork roast, cut into 1" cubes

  • ¼ cup all purpose flour

  • 1 ½ teaspoon salt, divided

  • 1 ½ teaspoon black pepper, divided

  • 1 teaspoon smoked paprika

  • 3 tablespoon olive oil

  • 1 large yellow onion, chopped

  • 4 garlic cloves, minced

  • 1 cup white wine (or chicken broth)

  • 2 celery stalks, cut into ½" chunks

  • 5 carrots, peeled and cut into ½" chunks

  • 4 medium Yukon gold potatoes, peeled and cut into 1" chunks

  • 2 cups chicken broth

  • 14.5 oz can diced tomatoes

  • 2 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1 teaspoon dried basil

  • ½ teaspoon dried oregano

  • 8 oz Baby Bella mushrooms, chopped

  • 1 cup frozen peas

  • 1 bunch parsley, chopped for garnish


  1. Whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika in a medium bowl then toss the pork cubes in it until coated

  2. Heat olive oil over medium heat in a large dutch oven;

  3. Once oil is hot, place the pork in an even layer on the bottom of the pan. You may need to do this process in 2-3 batches depending upon the size of your dutch oven and amount of pork used;

  4. Brown the pork for 2-3 minutes on each side until all pieces are browned and then transfer to a plate;

  5. Add the onion to the pan and saute for 1 minute then add the garlic and cook for another 30 seconds stirring as it cooks;

  6. Add the wine or equal amounts of broth to the dutch oven and stir while scraping the bottom of the pan to deglaze any cooked bits from the pot;

  7. Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce and stir to combine

  8. Add the bay leaves, dried basil, dried oregano, remaining salt and black pepper, then stir;

  9. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes;

  10. Add the pork back to the dutch oven, stir and cover simmering for 30-40 minutes stirring occasionally;

  11. Add the mushrooms and frozen peas to the stew and simmer uncovered for an additional 10-15 minutes or until the mushrooms are tender

  12. Season with additional salt and pepper if needed, then serve with a slice of bread and fresh parsley on top.

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