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.