If you’re craving a comforting, rich, and deeply flavorful dish that feels like a warm hug on a chilly day, you have to try this Hearty Pork Stew with Vegetables and Cream Recipe. Tender chunks of pork butt meld beautifully with aromatic herbs, fresh vegetables, and a luscious creamy broth, creating a stew that’s both satisfying and delightfully cozy. This recipe elevates a classic pork stew with the perfect balance of herbs and a velvety finish, making it an absolute favorite to share with family or friends.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to making a stew that bursts with flavor and offers an inviting texture and color on every spoonful. Each element plays its part, from the tender pork to the fresh veggies and fragrant herbs, creating a harmonious dish you’ll want to make again and again.
- Dried rosemary and thyme (1 teaspoon each): Boost the stew’s herbal aroma with these classic Mediterranean flavors.
- Dried oregano and ground sage (¾ teaspoon each): Add earthy undertones that deepen the savory profile.
- Pepper and celery salt (½ teaspoon each): Balance the flavors with gentle heat and celery’s unique essence.
- Pork butt (2 ½ lbs): The tender, fatty Boston butt ensures succulent, melt-in-your-mouth meat chunks.
- Salt (2 ¼ teaspoons): Essential for seasoning and enhancing every ingredient.
- Flour (3 tablespoons plus 1/3 cup): Used for a light coating on pork and thickening the stew’s broth.
- Olive oil (2-3 tablespoons): For browning the pork and sautéing vegetables with a subtle fruity flavor.
- Dry white wine (¾ cup): Adds depth and a slight tang, perfectly uplifting the stew.
- Butter (3 tablespoons): Brings a rich, silky texture to the sautéed vegetables.
- Yellow onion, diced (1): Provides sweetness and the backbone of flavor.
- Carrots, diced (4 medium): Offer natural sweetness and color contrast.
- Celery, diced (3 ribs): Adds crunch and fresh herbal notes.
- Garlic, minced (4 cloves): Lifts the stew with bold, aromatic flavor.
- Worcestershire sauce (2 teaspoons): Injects umami complexity.
- Dijon mustard (1 teaspoon): Adds a slight tang and depth.
- Hot sauce (1 teaspoon): Gives a subtle kick without overwhelming.
- Chicken broth (5 cups): The savory, comforting base of the stew.
- Heavy cream (½ cup): Makes the broth luxuriously smooth and creamy.
- Beef bouillon cube (1): Enhances the richness of the stew’s flavor profile.
- Bay leaves (2): Provide subtle floral and herbal notes throughout cooking.
- Baby red potatoes (1 lb): Add hearty texture and absorb the savory broth beautifully.
- Salt and pepper: For final seasoning adjustments to taste.
How to Make Hearty Pork Stew with Vegetables and Cream Recipe
Step 1: Preparation and Seasoning
Start by mixing all the dried herbs and spices together in a small bowl. Pre-measuring and setting aside all ingredients will help keep the cooking process smooth and enjoyable. Cutting your pork into one-inch cubes removes large fat sections, ensuring each bite is tender and flavorful without being greasy. Generously season the pork with salt and half your seasoning mix and coat it lightly in flour to help brown it perfectly.
Step 2: Browning the Pork
In a large pot over medium-high heat, heat a tablespoon of olive oil and brown the pork cubes in batches to avoid crowding. Browning each side for about 45 seconds builds a rich caramelized crust that locks in juices and layers the stew with depth. It’s okay if the pork isn’t cooked through at this stage as it will simmer later. Remove the pork and set it aside, reserving those flavorful browned bits stuck to the pot’s bottom.
Step 3: Deglazing with White Wine
Turn off the heat briefly, then add the dry white wine to the pot. Turn the heat back to medium and use a spatula to scrape up all the browned bits from the bottom and sides. This step is pure magic, concentrating the flavors and adding a slight acidity that balances the stew beautifully. Let the wine reduce by half, about six minutes, to intensify the flavor.
Step 4: Sautéing Vegetables
Add butter and stir in the diced onions, carrots, and celery. Optionally sprinkle a pinch of salt to help draw moisture and sweetness out of the vegetables. Cook for about five minutes until the veggies start to soften. Their sweetness and texture bring vibrant color and vital nutrients, making the stew feel homey and full-bodied.
Step 5: Adding Aromatics and Thickening
Stir in minced garlic, Worcestershire sauce, Dijon mustard, hot sauce, and the remaining seasonings. Add the flour and cook while stirring for two minutes to create a roux, which will gently thicken your stew without making it heavy. This combination ensures the broth will become luscious and coat the ingredients perfectly.
Step 6: Building the Broth
Slowly pour in the chicken broth in small amounts, stirring constantly to prevent lumps. Then do the same with the heavy cream, which enriches the broth and adds a velvety texture. Toss in the beef bouillon cube and bay leaves, bringing harmonious depth and herbal nuances. Bring the mixture to a boil, then reduce to a gentle simmer.
Step 7: Simmering the Pork
Return the browned pork cubes along with any juices that have collected on the plate to the pot. Simmer gently, partially covered, for about 40 minutes, stirring occasionally. This slow simmer breaks down the pork into tender, juicy morsels while allowing the flavors to meld without toughening the meat.
Step 8: Adding Potatoes and Final Simmer
Cut baby red potatoes into halves or quarters and season with salt and pepper. Add them to the stew, continuing to simmer gently until the potatoes are fork-tender, roughly 20 minutes. This step makes the dish extra hearty, with potatoes soaking up the creamy, savory broth.
Step 9: Finishing Touches
Remove the bay leaves and taste the stew for seasoning, adding extra salt or pepper if you desire. Your Hearty Pork Stew with Vegetables and Cream Recipe is now ready to serve, bursting with layered flavors and comfort in every bowl!
How to Serve Hearty Pork Stew with Vegetables and Cream Recipe
Garnishes
Brighten your stew with freshly chopped parsley or chives for a pop of color and fresh herbaceousness. A dollop of sour cream or crème fraîche on top can add an extra creaminess and tang that complements the richness beautifully.
Side Dishes
This stew pairs wonderfully with crusty bread or warm dinner rolls to soak up every bit of that luscious broth. Steamed green beans or a crisp side salad can provide a refreshing balance to the rich creaminess of the stew.
Creative Ways to Present
Serve the stew in rustic bowls or hollowed-out bread bowls for a charming presentation that invites cozy, informal dining. For a special touch, top with grated sharp cheddar or Parmesan cheese for an extra savory kick just before serving.
Make Ahead and Storage
Storing Leftovers
Leftover Hearty Pork Stew with Vegetables and Cream Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making the next-day stew even more delicious.
Freezing
This stew freezes well—cool it completely before transferring to a freezer-safe container or heavy-duty freezer bag. It can be stored frozen for up to 3 months. Be sure to label it so you remember this cozy meal is waiting for an easy dinner option.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. If the stew seems thick after refrigeration or freezing, add a splash of broth or water to loosen it while reheating. Avoid boiling, which might toughen the pork.
FAQs
Can I use a different cut of pork for this stew?
While pork butt is ideal because of its marbling and tenderness after slow cooking, you can use pork shoulder or even pork stew meat. Just be mindful that leaner cuts may become less tender and dry without careful cooking.
Is it possible to make this stew without cream?
Yes, you can omit the heavy cream for a lighter stew. You might want to add a little extra butter or a splash of milk to maintain some creaminess, but the stew will still be flavorful and comforting.
Can I prepare this recipe in a slow cooker?
Absolutely! Brown the pork and sauté the vegetables first as instructed, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the pork is tender and the potatoes are cooked through.
What wine works best for this recipe?
A dry white wine such as Sauvignon Blanc or Pinot Grigio complements the flavors well, adding brightness without overpowering the stew’s rich base. If you prefer no alcohol, you can substitute with extra chicken broth and a splash of white wine vinegar.
Can I adjust the level of spiciness?
Definitely! The recipe’s hot sauce adds a subtle heat, but you can increase or decrease the amount to suit your taste. Alternatively, swap it with smoked paprika or cayenne for different smoky or spicy notes.
Final Thoughts
There’s nothing quite like settling in with a bowl of this Hearty Pork Stew with Vegetables and Cream Recipe to renew your love for comfort food. Rich, creamy, and packed with tender pork and wholesome veggies, it’s a meal that warms the soul and fills the belly. I hope you enjoy making and sharing this recipe as much as I do—it’s truly a dish that brings people together.
Print
Hearty Pork Stew with Vegetables and Cream Recipe
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 to 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Pork Stew made with tender pork butt, aromatic herbs, vegetables, and a creamy broth. This stew features browned pork simmered with carrots, celery, garlic, and baby red potatoes in a flavorful white wine and chicken broth base, perfect for a cozy family meal.
Ingredients
Seasonings
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground sage
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
- 2 1/4 teaspoons salt (divided)
- Salt and pepper, to taste
Meat
- 2 1/2 lbs pork butt (Boston butt), cut into 1-inch cubes, trimmed of large fat
Coating and Oil
- 3 tablespoons all-purpose flour (plus 1/3 cup additional flour)
- 2 to 3 tablespoons olive oil
Liquids and Broth
- 3/4 cup dry white wine
- 5 cups chicken broth
- 1/2 cup heavy cream
- 1 beef bouillon cube
Vegetables
- 1 yellow onion, diced
- 4 medium carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 1 lb baby red potatoes, halved or quartered (skins left on)
Additional Flavorings
- 3 tablespoons butter
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- 2 bay leaves
Instructions
- Prepare Seasoning Mix and Ingredients: Combine dried rosemary, thyme, oregano, sage, pepper, and celery salt in a small bowl and set aside. Measure out all remaining ingredients for easy access during cooking.
- Prepare the Pork: Cut pork butt into 1-inch cubes, trimming off any large fat pieces. Sprinkle the pork with salt and half of the seasoning mix, rubbing it evenly onto the meat. Then toss the pork in 3 tablespoons flour until coated.
- Brown the Pork: Heat 1 tablespoon olive oil over medium-high heat in a large pot. Add pork in batches to avoid crowding and brown each side for about 45 seconds. Add more olive oil as needed. The inside should still be uncooked. Remove browned pork and set aside.
- Deglaze the Pot: Turn off heat, pour in white wine, then turn heat back to medium. Use a silicone spatula to scrape and loosen browned bits from the bottom and sides of the pot. Let the wine reduce by half, about 6 minutes.
- Sauté Vegetables: Add butter, diced onion, carrots, and celery to the pot. Optionally sprinkle veggies with up to 1/2 teaspoon salt. Cook stirring occasionally until softened, about 5 minutes.
- Add Garlic and Seasonings: Stir in minced garlic, Worcestershire sauce, Dijon mustard, hot sauce, and remaining seasoning mixture. Sprinkle in additional 1/3 cup flour and stir to combine well. Cook for 2 minutes to eliminate raw flour taste.
- Add Broth and Cream: Gradually add chicken broth in small splashes, stirring constantly to prevent lumps and maintain thickness. Similarly, gradually add heavy cream while stirring.
- Add Bay Leaves and Bouillon: Add the beef bouillon cube and bay leaves to the stew. Increase the heat to bring it to a boil, then reduce to a gentle simmer.
- Simmer Pork: Return the browned pork and any accumulated juices back into the pot. Simmer gently, partially covered, for 40 minutes, stirring occasionally. Avoid a rolling boil to keep the meat tender.
- Add Potatoes: Add halved or quartered baby red potatoes seasoned with salt and pepper. Continue simmering gently until the potatoes are fork tender, about 20 minutes.
- Finish and Serve: Remove bay leaves. Taste and adjust seasoning with additional salt and pepper as desired. Serve hot for a comforting meal.
Notes
- For a slow cooker adaptation: follow steps to brown pork and sauté vegetables, then transfer all ingredients except cream and potatoes to slow cooker. Cook on low for 6-8 hours, add potatoes and cream during the last hour.
- White wine adds depth and acidity; use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- Discard large pieces of fat from pork butt to avoid greasy stew.
- Leaving potato skins on adds texture and nutrients.
