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
Scale
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.
