Creamy Pork Stew
Creamy Pork Stew is a hearty homemade meal featuring tender pork and fresh vegetables.The creamy broth is flavored with garlic, onions, thyme, and black pepper.Potatoes and carrots make the stew filling and add natural sweetness.Heavy cream creates a rich, smooth, and velvety sauce.Slow simmering helps the pork become tender and allows the flavors to blend.Serve this comforting dish with bread, rice, or your favorite side dish.
Ingredients
- 2 pounds (900 g) pork shoulder or pork stew meat, cut into bite-sized cubes
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into cubes
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or cooking cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- Cut the pork into evenly sized cubes and pat them dry with paper towels. Season with salt, black pepper, and paprika. Drying the meat helps it brown properly and develop a deeper flavor during cooking.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork in batches, taking care not to overcrowd the pot.Brown the pieces on several sides for approximately 5–7 minutes per batch. Transfer the browned pork to a plate and set aside. Browning builds flavor and gives the finished stew a richer taste.
- Reduce the heat to medium and add the butter to the same pot. Stir in the chopped onion, carrots, and celery. Cook for 4–5 minutes until the onion begins to soften.
- Sprinkle the flour over the vegetables and stir continuously for approximately 1–2 minutes. This creates the base for a thicker, creamier sauce and helps prevent a raw flour taste.
- Gradually add the chicken broth while stirring to dissolve any flour lumps. Scrape the bottom of the pot with a wooden spoon to release the flavorful browned bits.Add the thyme, parsley, bay leaf, and Dijon mustard if using. Stir well to combine the ingredients.
- Return the browned pork and any accumulated juices to the pot. Bring the liquid to a gentle simmer, then reduce the heat to low.Cover partially and cook for approximately 30–40 minutes, stirring occasionally. Cooking time will depend on the cut of pork; shoulder may need longer to become tender.
- Stir in the cubed potatoes and continue simmering for another 15–20 minutes, or until the potatoes are tender and the pork is cooked through.If the stew becomes too thick, add a little extra broth or water. If it is too thin, allow it to simmer uncovered for several minutes before adding the cream.
- Reduce the heat to low. Slowly stir in the heavy cream until the broth becomes smooth and creamy.Warm gently for 3–5 minutes without allowing the stew to boil vigorously. Taste and adjust the salt, black pepper, and herbs as needed.
- Remove the bay leaf. Sprinkle fresh chopped parsley over the stew and let it rest for 5 minutes before serving.Serve hot in bowls with crusty bread, steamed rice, or mashed potatoes for a comforting and satisfying meal.
Notes
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Choose the right pork: Pork shoulder is excellent for slow cooking because it becomes tender and flavorful.
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Brown in batches: Overcrowding the pot causes the meat to steam rather than brown.
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Cut vegetables evenly: Similar-sized pieces cook at approximately the same rate.
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Add cream near the end: This helps maintain a smooth texture and reduces the chance of curdling.
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Control the heat: A gentle simmer is better than a rapid boil for tender pork.
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Adjust the thickness: Add broth to thin the stew or simmer uncovered to reduce excess liquid.
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Season gradually: Taste before adding extra salt, especially if the broth contains sodium.
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Allow resting time: A few minutes of resting helps the flavors settle before serving.