Pork Stew



Pork stew is a great alternative to beef stew.  Pork is moist and delicious and tastes better than beef in a stew. Now is the perfect time to make this pork stew.  Pork stew can be made a day or two ahead of time and actually tastes better once the flavors have set.

I like to serve pork stew over broad egg noodles or rice, but you can add potatoes to this stew if you wish.




  • 1 pound lean boneless pork shoulder
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 teaspoon dried leaf basil
  • 1/2 teaspoon dried leaf rosemary
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth or water
  • 8 ounces sliced mushrooms
  • 1 1/2 cups sliced (1/2 inch thickness) carrots
  • 1 bell pepper, green or red, cut in 1-inch pieces
  • 1/2 cup dry red wine
  • 1 can (8 ounces) tomato sauce


  • Cut pork into 1-inch cubes, trimming and discarding fat.
  • Heat the oil in a large saucepan over medium heat and cook the pork, stirring frequently, for 5 minutes.
  • Stir in the onion and celery and cook for 2 minutes longer.
  • Add the herbs, pepper, and broth or water.
  • Bring to a boil; cover and simmer for about 1 hour, or until pork is tender.
  • Add remaining ingredients and bring to a boil.
  • Cover and simmer for 30 to 45 minutes, or until vegetables are tender. Stir occasionally.
  • Serve over rice or pasta or add potatoes to the stew.
Print Friendly, PDF & Email

Leave a comment:

Pin It on Pinterest

Share This