Pork Stew with Potatoes
This Pork Stew with Potatoes is one of those cozy dinners that always feels worth making. The pork turns tender, the potatoes soak up all that rich tomato-based sauce, and the whole pot tastes warm, hearty, and homemade.
If pork is a regular on your dinner table, browse my full collection of pork recipes for more cozy dinners, easy skillet meals, and comforting family favorites.
If you’re looking for an easy one-pot pork stew, this version keeps things simple without tasting basic. Pork shoulder simmers low and slow with potatoes, carrots, celery, and crushed tomatoes until the meat is fork-tender and the sauce turns rich and savory. It’s a cozy stovetop dinner that reheats beautifully the next day.
If you love cozy pork dinners, try my Pork Bourguignon, creamy Pork Blanquette, or these easy Creamy Pork Chops next.
Why You’ll Love This Pork Stew with Potatoes
This recipe has everything I want in a good pork stew: browned pork shoulder, tender potatoes, and a tomato-based broth that cooks down into a rich, spoonable sauce. The pork becomes fork-tender without falling apart, while the potatoes soak up plenty of savory flavor.
It’s also a very practical dinner. You only need one pot, the ingredients are simple, and the leftovers reheat well, which makes it perfect for a cozy family meal or meal prep for the next day.
Quick Look at the Ingredients
You don’t need anything complicated here, just a few classic ingredients that work really well together. The pork shoulder gives the stew its rich, tender bite, while potatoes make it hearty and satisfying.
- Pork shoulder – the best cut for this kind of stew because it becomes tender as it simmers.
- Potatoes – they soak up the sauce and make the stew feel extra comforting.
- Onion, carrots, and celery – this classic mix builds the base flavor and gives the stew a homemade feel.
- Garlic – adds depth and warmth.
- Crushed tomatoes – give the stew its rich color and full-bodied tomato flavor.
- Flour – helps lightly thicken the sauce.
- Broth – keeps everything savory and balanced.
- Worcestershire sauce – adds a little extra richness and depth.
- Paprika and thyme – simple seasonings that work beautifully with pork.
- Bay leaves – give the stew that slow-cooked flavor.
- Fresh parsley – brightens everything at the end.
If you’re craving more cozy, slow-simmered dinners, browse my full collection of stew recipes for hearty beef, pork, and vegetable-packed favorites.
How to Make Pork Stew with Potatoes
This stovetop pork stew builds flavor in simple stages. The pork is browned first, the vegetables cook in butter, and then everything simmers in crushed tomatoes and broth before the potatoes are added for the final 30 minutes.
Season the pork. Pat the pork dry, then season it with salt and black pepper. This simple step gives the meat a good base of flavor before it ever goes into the pot.
Brown the pork. Heat olive oil in a large Dutch oven or heavy pot and brown the pork in batches until golden on the outside. Don’t rush this step. Browning adds a lot of flavor to the finished stew.
Cook the vegetables. In the same pot, add butter, onion, carrots, and celery. Cook for 6–7 minutes, stirring occasionally, until the vegetables begin to soften and pick up a little color. This builds a rich, savory base for the sauce.
Add the garlic and seasonings. Stir in the garlic, paprika, and dried thyme, and cook briefly until fragrant.
Add the flour. Sprinkle the flour over the vegetables and stir well. Let it cook for about a minute so it loses that raw flour taste.
Stir in the tomatoes. Add the crushed tomatoes and cook for a couple of minutes so the flavor deepens and blends with the vegetables.
Add the broth. Pour in the broth gradually, stirring and scraping up the browned bits from the bottom of the pot. Then stir in the Worcestershire sauce and add the bay leaves.
Return the pork. Add the browned pork and any juices back to the pot. Bring everything to a gentle simmer.
Simmer the pork first. Cover the pot and let it simmer gently over low heat for 30 minutes. This gives the pork time to start becoming tender before the potatoes are added.
Add the potatoes. Stir in the potatoes, remaining salt, and black pepper. Cover again and continue simmering gently for another 30 minutes, or until the potatoes are tender and the pork is fork-tender.
Finish the stew. Remove the lid and stir in 1 tsp sugar to soften the acidity of the tomatoes and bring the savory flavors into better balance. Simmer uncovered for another 5 minutes, until the sauce becomes slightly thicker and richer. Remove the bay leaves, stir in most of the chopped parsley, and let the stew rest for about 10 minutes before serving. Finish with the remaining parsley on top.
Serve. Spoon the hot pork stew into bowls, making sure every serving gets plenty of tender pork, potatoes, and rich tomato sauce. Finish with the remaining fresh parsley and serve with crusty bread on the side.
Pro Tips
- Brown the pork in batches. Give the pork shoulder enough room to develop a deep golden crust instead of steaming. Those browned bits add a lot of flavor to the finished sauce.
- Cut the potatoes into evenly sized chunks so they cook at the same rate.
- Keep the simmer gentle. A slow simmer gives you more tender pork.
- If the sauce feels too thick at the end, add a splash of broth.
- If it feels too thin, simmer uncovered for a few extra minutes.
Variations and Substitutions
- Use beef broth if you want a deeper, richer flavor.
- Swap Yukon Gold potatoes for russet potatoes if that’s what you have.
- Add mushrooms for another layer of savory flavor.
- Add a pinch of chili flakes if you want a little heat.
- Use fresh thyme instead of dried if you have it on hand.
What to Serve with Pork Stew with Potatoes
This stew is already a full meal, so I like to keep the sides simple. Crusty bread is always a good idea for soaking up the sauce, and a light salad on the side helps balance the richness.
If you want something extra, serve it with homemade bread or pair it with a simple vegetable side for a cozy dinner.
Storage
Store leftover pork stew in an airtight container in the refrigerator for up to 3 days. The flavor gets even better as it sits.
To reheat, warm it gently on the stove over low heat or in the microwave until hot. If the stew thickens too much in the fridge, add a small splash of broth or water before reheating.
Frequently Asked Questions
What cut of pork is best for pork stew?
Pork shoulder is the best choice because it becomes tender and flavorful as it simmers.
Can I make pork stew with potatoes ahead of time?
Yes. This is a great make-ahead meal because the flavor deepens as it rests.
Can I freeze pork stew?
Yes, although the potatoes may soften a little after thawing. Let the stew cool completely, then freeze in an airtight container for up to 2 months.
How do I know when the pork is done?
The pork should be easy to pierce with a fork and feel tender, not chewy.
How do I thicken pork stew?
This pork stew is lightly thickened with flour early in the cooking process. Simmering it uncovered for the final few minutes also reduces the sauce naturally and gives it a richer, spoonable consistency.
Final Thoughts
This Pork Stew with Potatoes is the kind of simple comfort food that always hits the spot. It’s rich, hearty, and cozy, with tender pork, soft potatoes, and a flavorful tomato-based sauce that brings everything together beautifully.
If you make it, don’t forget to save it for another chilly evening because this is definitely one of those recipes worth repeating.
Pork Stew with Potatoes
Ingredients
For the Pork
- 2 lb / (900 g) boneless pork shoulder cut into 1 1/2-inch / 4 cm chunks
- 2 tbsp olive oil divided
- 1 tsp salt
- 1/2 tsp black pepper
For the Stew
- 2 tbsp unsalted butter
- 7 oz / (200 g) yellow onion diced
- 2 medium carrots chopped
- 3.5 oz / (100 g) celery diced
- 4 garlic cloves minced
- 1 tsp sweet paprika
- 1 tsp dried thyme
- 2 tbsp all-purpose flour
- 1 can / 14–15 oz / 400 g crushed tomatoes
- 2 cups unsalted chicken or beef broth
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- 1 lb 10 oz / (750 g) Yukon Gold potatoes cut into 1 1/2-inch / 4 cm chunks
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp granulated sugar
For Serving
- 4 tbsp fresh parsley chopped, divided
- Crusty bread optional
Instructions
- Season the pork. Pat the pork shoulder dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
- Brown the pork. Heat a large Dutch oven or heavy pot over medium-high heat. Add 1 tbsp olive oil and brown half of the pork in a single layer until deeply golden, about 2–3 minutes per side. Transfer to a plate. Add the remaining 1 tbsp olive oil and brown the second batch. Transfer it to the same plate.
- Cook the vegetables. Reduce the heat to medium. Add 2 tbsp butter, then stir in the onion, carrots, and celery. Cook for 6–7 minutes, stirring occasionally, until the vegetables begin to soften and pick up a little color.
- Add the garlic and seasonings. Stir in the minced garlic, 1 tsp sweet paprika, and 1 tsp dried thyme. Cook for about 30 seconds, stirring, until fragrant.
- Add the flour. Sprinkle 2 tbsp all-purpose flour over the vegetables. Stir well and cook for about 1 minute to remove the raw flour taste.
- Stir in the tomatoes. Add the crushed tomatoes and cook for about 2 minutes, stirring occasionally, so the tomato flavor begins to deepen.
- Add the broth. Gradually pour in 2 cups broth, stirring and scraping up the browned bits from the bottom of the pot. Stir in 1 tbsp Worcestershire sauce and add the 2 bay leaves.
- Return the pork. Add the browned pork and any juices from the plate back to the pot. Stir well and bring everything to a gentle simmer.
- Simmer the pork first. Reduce the heat to low, cover the pot, and simmer gently for 30 minutes. This gives the pork time to start becoming tender before the potatoes are added.
- Add the potatoes. Stir in the potatoes, remaining 1 tsp salt, and remaining 1/4 tsp black pepper. Cover again and continue simmering gently for another 30 minutes, or until the potatoes are tender and the pork is fork-tender.
- Finish the stew. Remove the lid and stir in 1 tsp sugar to soften the acidity of the tomatoes and bring the savory flavors into better balance. Simmer uncovered for another 5 minutes, until the sauce becomes slightly thicker and richer. Remove the bay leaves and stir in 3 tbsp chopped parsley.
- Rest. Remove the pot from the heat and let the stew rest for about 10 minutes. This gives the sauce time to settle and thicken slightly.
- Serve. Spoon the hot pork stew into bowls, making sure every serving gets plenty of tender pork, potatoes, vegetables, and rich tomato sauce. Finish with the remaining 1 tbsp fresh parsley and serve with crusty bread on the side.
Notes
- Brown the pork in batches so the meat sears instead of steaming.
- Keep the simmer gentle to help the pork shoulder become tender without drying out.
- Cut the potatoes into fairly large, evenly sized chunks so they hold their shape during the 30-minute simmer.
- The 1 tsp sugar does not make the stew sweet. It balances the acidity of the crushed tomatoes and rounds out the tomato sauce.
- If the stew becomes very thick after resting or reheating, loosen it with a small splash of broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
