There is something incredibly comforting about a warm, savory stew bubbling away on the stove, and this Hearty Pork Stew with Potatoes, Carrots, and Herbs Recipe is a perfect example. Imagine tender chunks of pork tenderloin soaking up rich, flavorful broth infused with garlic, rosemary, and thyme, all mingling with soft potatoes and sweet carrots. It is the kind of dish that feels like a warm hug on a chilly day and brings everyone together around the table. Whether you’re looking for a cozy family meal or a dish to impress friends, this stew is a guaranteed crowd-pleaser that is as satisfying as it is delicious.
Ingredients You’ll Need
Ingredients You’ll Need
This recipe relies on simple, straightforward ingredients you most likely already have in your kitchen. Each element adds a special touch—from the hearty pork that forms the protein base to the aromatic herbs that elevate every bite, and the potatoes and carrots that bring texture and color to the pot.
- 1.5 pounds pork tenderloin: Cubed for tender, bite-sized pieces that soak up flavor beautifully.
- 1 teaspoon kosher salt: Essential for seasoning the pork and bringing out the natural flavors.
- ½ teaspoon black pepper: Adds a hint of mild heat and depth.
- 2 tablespoons olive oil: For browning the pork and sautéing vegetables to develop those rich flavors.
- 1 large onion, chopped: Provides sweetness and a savory base for the stew.
- 3 cloves garlic, minced: Garlic’s unmistakable aroma brightens the whole dish.
- 2 tablespoons flour: Helps thicken the stew into that perfect, hearty consistency.
- 4 cups chicken or vegetable broth: The flavorful liquid that carries all the ingredients together.
- 14.5 ounces diced tomatoes (with juice): Adds slight acidity and richness.
- 4 medium russet potatoes, peeled and chunked: Bring comforting creaminess and texture.
- 3 large carrots, peeled and sliced: Natural sweetness and vibrant color.
- 1 teaspoon dried thyme: Offers gentle earthiness and aromatic notes.
- 1 teaspoon dried rosemary: Adds a woody, pine-like fragrance that complements pork wonderfully.
- 2 tablespoons Worcestershire sauce: A secret ingredient that deepens the savory complexity.
- 1 bay leaf: Infuses subtle herbal nuance during simmering.
- 2 tablespoons fresh parsley, chopped: For a fresh, bright garnish that finishes the dish.
How to Make Hearty Pork Stew with Potatoes, Carrots, and Herbs Recipe
Step 1: Brown the Pork to Lock in Juices
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Season your pork cubes with kosher salt and black pepper, then sear them in batches so they develop a beautiful golden crust. This browning step is crucial because it seals in the juices and adds deep, rich flavor to the stew base.
Step 2: Sauté Onions and Garlic for a Flavorful Base
Once the pork is browned and set aside, add the chopped onion and minced garlic to the same pot. Sauté for 3 to 4 minutes until the onion turns translucent and fragrant. This step creates a savory, aromatic foundation that lifts the entire stew.
Step 3: Thicken the Stew with Flour
Sprinkle in the flour and stir it into the onion and garlic mixture for about a minute. Cooking the flour ensures your stew thickens perfectly later on without tasting raw or pasty. This is the secret to that luscious, cozy texture you want.
Step 4: Add Broth and Deglaze the Pot
Pour in the broth and use your spoon to scrape up all those perfectly browned bits stuck to the pot’s bottom. Those bits—called fond—are flavor gold and will deepen the stew’s taste beautifully.
Step 5: Combine Pork and Veggies With Herbs
Return the browned pork to the pot and add diced tomatoes with their juices, the potatoes, carrots, dried thyme, rosemary, Worcestershire sauce, and the bay leaf. Give everything a good stir so those flavors mingle and the ingredients are evenly distributed.
Step 6: Simmer Gently Until Tender
Bring your stew to a boil, then reduce the heat to low and cover it. Let it simmer gently for 1.5 to 2 hours. This slow cooking method allows the pork to become melt-in-your-mouth tender while the potatoes and carrots absorb all that amazing herb-infused goodness.
Step 7: Final Seasoning and Serving Preparation
Before serving, taste the stew and adjust the seasoning with more salt or pepper if needed. Don’t forget to fish out the bay leaf so it doesn’t catch anyone off guard.
Step 8: Garnish and Serve
Ladle the stew into bowls, sprinkle fresh parsley on top for a pop of color and freshness, and serve hot. A crusty bread or a bed of fluffy rice alongside this stew really completes the comforting experience.
How to Serve Hearty Pork Stew with Potatoes, Carrots, and Herbs Recipe
Garnishes
Fresh parsley is fantastic for its bright color and light herbal note that cuts through the stew’s richness. You might also try a sprinkle of freshly cracked black pepper or a drizzle of good olive oil to add an extra layer of flavor just before serving.
Side Dishes
While this pork stew is hearty enough on its own, pairing it with crusty bread is a wonderful way to soak up every last drop of the flavorful broth. For a heartier meal, serve it over steamed rice or buttered egg noodles for extra comforting vibes.
Creative Ways to Present
Serve this stew in rustic bowls to emphasize its cozy, homey feel, or go for a charming bread bowl for an eye-catching presentation. Garnish with a sprig of fresh herbs and a small dollop of sour cream or crème fraîche for a little tangy richness that elevates each spoonful.
Make Ahead and Storage
Storing Leftovers
Let the stew cool completely, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days, and you’ll find the flavors often deepen and improve overnight—making leftovers even better than the first serving!
Freezing
This Hearty Pork Stew with Potatoes, Carrots, and Herbs Recipe freezes beautifully. Transfer cooled stew into freezer-safe containers or bags, leaving some room for expansion. Use within 3 months for best flavor and texture, and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally until warmed through. Add a splash of broth or water if it thickens too much. Microwave works fine too—just stir every minute for an even heat and to prevent overcooking.
FAQs
Can I use a different cut of pork for this stew?
Absolutely! While pork tenderloin is lean and tender, shoulder or butt cuts with a bit more fat can add richness and become deliciously tender with slow cooking. Just adjust your cooking time accordingly.
Is it possible to make this stew in a slow cooker?
Yes, you can! After browning the pork and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours until pork and vegetables are tender.
Can I substitute the potatoes and carrots with other vegetables?
Definitely. Root vegetables like parsnips, turnips, or sweet potatoes work well. You could also add celery or mushrooms for extra texture and flavor.
Should I peel the potatoes and carrots?
Peeling the potatoes and carrots is recommended for a smoother texture and more uniform cooking, but if you prefer a rustic feel, scrubbing them clean and leaving the skins on works fine too.
What if I don’t have Worcestershire sauce?
No problem! You can swap it with a splash of soy sauce or a bit of balsamic vinegar to add that umami depth and slight tanginess to the stew.
Final Thoughts
If you are craving a meal that is as comforting as it is flavorful, this Hearty Pork Stew with Potatoes, Carrots, and Herbs Recipe is one you simply must try. It brings together simple ingredients into a dish filled with warmth, depth, and satisfying textures that will have you coming back for seconds. Cozy up your dinner routine with this stew, and trust me, it will become a beloved staple in your kitchen.
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Hearty Pork Stew with Potatoes, Carrots, and Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
This hearty Pork Stew recipe features tender pork tenderloin cubes simmered with potatoes, carrots, and aromatic herbs in a savory broth enriched with diced tomatoes and Worcestershire sauce. Perfectly browned and slow-cooked to develop deep flavors, this comforting stew is ideal for a satisfying family dinner and garnished with fresh parsley for a bright finish.
Ingredients
Meat and Seasoning
- 1.5 pounds pork tenderloin (cut into 1-inch cubes)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 4 medium russet potatoes (peeled and cut into 1-inch chunks)
- 3 large carrots (peeled and sliced into 1/2-inch pieces)
- 2 tablespoons fresh parsley (chopped, for garnish)
Liquids and Seasonings
- 2 tablespoons olive oil
- 2 tablespoons flour (for thickening)
- 4 cups chicken or vegetable broth
- 14.5 ounces diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons Worcestershire sauce
- 1 bay leaf
Instructions
- Heat Olive Oil: Heat the olive oil in a large pot or Dutch oven over medium-high heat to prepare for browning the meat.
- Brown the Pork: Season the pork tenderloin cubes with kosher salt and black pepper. Add the pork to the hot pot in batches to prevent overcrowding. Brown all sides for 5-7 minutes until golden. Remove and set aside.
- Sauté Onion and Garlic: In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until the onion becomes translucent and fragrant, absorbing the browned bits’ flavor.
- Add Flour: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute to cook out the raw flour taste and aid in thickening the stew.
- Deglaze with Broth: Pour in the chicken or vegetable broth, scraping the pot’s bottom with a wooden spoon to loosen any browned bits, which intensifies the stew’s flavor.
- Add Ingredients to Pot: Return the browned pork cubes to the pot. Add diced tomatoes with their juice, potatoes, carrots, dried thyme, dried rosemary, Worcestershire sauce, and bay leaf. Stir to blend all ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let it gently simmer for 1.5 to 2 hours until the pork is tender and the vegetables are cooked through.
- Adjust Seasoning: Taste the stew and add additional salt and pepper if needed. Remove the bay leaf before serving to avoid bitterness.
- Serve and Garnish: Ladle the hot stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over rice for a complete meal.
Notes
- To prevent the pork from becoming tough, avoid overcrowding the pot when browning; brown in batches if necessary.
- You can substitute the pork tenderloin with pork shoulder for more marbling and richer flavor, though it may require longer cooking time.
- If you prefer a thicker stew, allow it to simmer uncovered for the last 15 minutes to reduce the liquid.
- For gluten-free option, use gluten-free flour or a cornstarch slurry for thickening.
- Fresh herbs such as thyme and rosemary can be used instead of dried, but use about three times the amount since dried herbs are more concentrated.
