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–+ servings

Hearty Pork Stew with Vegetables

5 from 1 vote
Cozy one pot pork stew made with tender pork shoulder, tomatoes, bell pepper, and warm spices. Slow simmered until fork tender and perfect served over mashed potatoes or rice.
Hearty pork stew with red bell peppers and fresh parsley served over creamy mashed potatoes
Servings: 4 servings
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Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes
Total Time: 2 hours 10 minutes

Ingredients 

  • 2 lb pork shoulder, cut into 2 cm cubes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 medium onions, chopped
  • 1 carrot, sliced
  • 3 medium fresh tomatoes, grated
  • 2 tablespoons tomato paste
  • 1 red bell pepper, sliced
  • 3 to 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tablespoon all purpose flour
  • 3 cups water
  • 6 tablespoons oil, divided
  • 2 to 3 tablespoons fresh parsley, chopped

Instructions

  • Heat 4 tablespoons of oil in a skillet over medium heat. Cook the onions until soft and lightly golden, then add the carrots and cook until tender.
  • In a second deeper pan, heat 2 tablespoons of oil over high heat. Add the pork in a single layer and sear for about 6 minutes per side, until browned and most of the moisture has cooked off. Season with salt and black pepper.
  • Return the onions and carrots to the pan.
  • In a bowl, combine grated tomatoes and tomato paste. Pour into the pan and cook for 2 to 3 minutes.
  • Add water and bay leaves. Bring to a gentle simmer, cover, and cook for about 80 minutes on low heat.
  • Stir in sliced bell pepper and garlic. Sprinkle flour over the surface and gently mix. Cover and cook for another 15 minutes until slightly thickened.
  • Remove bay leaves and stir in fresh parsley before serving.

Notes

  • Pork shoulder works best because it becomes tender during slow cooking.
  • For a thicker sauce, simmer uncovered for a few extra minutes.
  • The stew tastes even better the next day.
  • Serve over mashed potatoes, rice, or crusty bread.
    • Hearty pork stew with red bell peppers and fresh parsley served over creamy mashed potatoes
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