Hearty Pork Stew – This amazing stew has tender chunks of pork, carrots, and potatoes all enveloped in a rich white wine broth. It is the BEST pork stew you will ever eat!!
Oh, my Gawwwd! This stew! People!!
Say it with me…Hearty Pork Stew.
This may just be the one meal I will eat every day for the rest of my life!
Orrrr maybe I am just uber excited about it and am rambling like a crazy woman.
Let’s not speculate on that one OK?
Let’s just focus on that there bowl of rich, dreamy, porky goodness 👇 #bestillmyheart
It is soup weather here and usually, I start off my soup obsession fix with a big ol’ steaming bowl of beef stew, It is hearty, and warming, and just screams “Happy fall y’all” to me.
One of the things I love about my beef stew recipe is, I use an entire bottle of red wine.
Have I mentioned I love wine? 
Just a couple of times right? 
But I had pork shoulder in my freezer, so pork stew it was going to be!
Now, the beef stew has red wine. So it only seemed logical that I use an entire bottle of white wine in the pork stew, right?
Of course right!
OK, the recipe is written and off to the store I go to grab a few things I needed, and I am standing in the wine area wondering what white wine to use.
I know what I like to drink, and normally you should use a wine you enjoy the flavor of because cooking with it will concentrate the flavor. But I realized that my favorite white wine, a pinot grigio, would not be complementary to the flavors in the recipe. It is lighter and fruitier than I wanted. So I start looking through the chardonnays.
I knew I wanted a good one, the problem? I am not a huge chardonnay fan so I really don’t know much about them. Lucky for me my favorite wine guy was there and he pointed me in the direction of Kendal Jackson. He said it was one of the top-selling chardonnays and it was not that expensive. I took his word and bought two bottles, one for the stew one for me
Hey, the cooks gotta have fun too! 
I was suuuper stoked with how the stew came out for a first try recipe. Everyone was tasting the broth before it was ready and the chorus of yummmm, mmmmmmm, WOW this is good, made me a very happy camper.
Now I have made it approx 567,897,890,456 times, and have several bags of it in my freezer, and two stew recipes to look forward to every fall!
Break out the hoodies, your fuzzy slippers on, and make a BIG batch of this stew!
Hearty Pork Stew
ingredients:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons butter (substitute dairy-free butter, or coconut oil to make dairy-free)
- 2 cups all-purpose flour (substitute gluten-free AP flour to make gluten-free)
- 3 pounds pork shoulder, cut into 1 to 2-inch pieces
- Kosher salt
- Freshly ground black pepper
- 1 bottle dry white wine (recommended: Chardonnay)
- 8 fresh thyme sprigs
- 6 garlic cloves, minced
- 2 bay leaves
- 4 cups chicken stock
- 1 pound gold potatoes, scrubbed clean and cut in 1/2 (cut larger ones into quarters)
- 2 large carrots, peeled and chopped
- 3 ribs of celery, chopped
- 1 onion, chopped
- Fresh flat-leaf parsley, chopped, for garnish
instructions
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, place the flour on a large bowl. Season the cubed pork with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the pork chunks in a single layer to the hot pan, being careful not to overcrowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all the tasty browned bits. Once the wine begins to boil add the browned meat, thyme, garlic, freshly ground black pepper and salt, bay leaves and stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken about 15 to 20 minutes. Cover and cook on low heat for 2 hours.
- After 2 hours add halved potatoes, sliced carrots, onions, and celery. Turn the heat up slightly and simmer, uncovered, for 45 minutes more, until the vegetables and meat are tender. Season with salt and pepper and remove the thyme sprigs.
- Ladle the stew into bowls and garnish with parsley.
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