Stovetop Pork Stew
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The Forked Spoon · by Jessica Randhawa★ 5.0 (1)

Stovetop Pork Stew

NUTRITION · PER SERVING135M COOK
CAL 34%·PRO 95%
CARBS 31G18% OF CAL
4G FIBER25G OTHER3G TOTAL SUGAR
FAT 39G51% OF CAL
14G SAT25G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, slow-cooked pork stew with tender shoulder meat, potatoes, mushrooms, and root vegetables in a wine-and-herb broth. Deep, savory, and deeply comforting.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 pounds pork shoulder (or pork butt) (cut into 1 to 1½-inch chunks)
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons olive oil
  • ⅓ cup all-purpose flour
  • ½ cup dry white wine (or extra broth)
  • 3 tablespoons unsalted butter (or use more olive oil)
  • 1 large yellow onion (diced)
  • 3 large carrots (peeled and cut into chunks)
  • 2 celery ribs (chopped)
  • 8 ounces mushrooms (sliced (cremini or button))
  • 4 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 2 sprigs fresh thyme (chopped)
  • 1 teaspoon paprika
  • 1 tablespoon Dijon mustard
  • 1 bay leaf
  • 4 cups chicken or vegetable broth (low sodium if possible)
  • 1½ pounds baby potatoes (halved (or quartered if large))
  • Chopped fresh parsley (for garnish (optional))
PREP
25M
SODIUM
978MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.