Pork Stew

• Boneless Pork Loin – I used pork loin, but pork shoulder, pork sirloin roast, or pork butt (the kind I use for pulled pork) also work great. I recommend tough cuts like these for pork stew, because they get tender as they cook. Leaner ones, like pork tenderloin, can turn out more dry. Dice the meat into 1-inch pieces. If you’ve got extra pork loin or pork shoulder, use it for my pork pozole or slow cooker pork loin another day this week!
• Olive Oil – For searing the pork. You can use any heat-safe oil here, such as avocado oil, if you like.
• Root Vegetables – I used the classics: carrots, potatoes, and onion. Save the scraps for homemade bone broth! For a lighter option, replace some of the potatoes with other root vegetables of your choice, like sweet potatoes, rutabaga, turnips, radishes, or even kohlrabi (which is not a root veggie, but pretty hearty). Celery can make a nice addition, too.
• Garlic – You can mince it, or press it with a galric press. Feel free to substitute 1 teaspoon of jarred minced garlic to save time.
• Fresh Thyme – Sometimes I throw in chopped rosemary, too. If you only have dried herbs, use 1 teaspoon of dried in place of 1 tablespoon of fresh.
• Chicken Broth – I use a lower sodium variety, but use any stock or broth you prefer (you may need to adjust the salt). Swap in beef broth for a more hearty flavor. You can also make my homemade chicken broth, or bone broth for extra richness and nutrition.
• Tomato Puree – This tomato puree is thicker than sauce but thinner than paste. Can’t find it? Just mix equal parts tomato paste and water as a substitute.
• Dry White Wine – I love this brand. Wine enhances the flavors in this pork stew, but if you prefer not to use it, just add more broth.
• Worcestershire Sauce – It’s optional, but adds a slightly sweet, umami flavor. I use this gluten-free one. Feel free to leave it out, or use coconut aminos for a similar affect (you might need a little more).
• Sea Salt & Black Pepper

1. Sear the pork. Season the diced pork with salt and pepper. Heat the oil in a Dutch oven or pot, and sear pork until golden on all sides. Set aside, keeping any fat in the pot.
2. Cook the vegetables. Reduce heat and add the vegetables, garlic, and thyme to the pan. Cook for a few minutes.

3. Deglaze the pot. Return the pork to the pot. Add the chicken broth, tomato puree, white wine (if using), and Worcestershire sauce (if using). Stir together, and scrape up any brown bits from the bottom of the pot. That’s where all the flavor is!
4. Let it simmer. Bring to a boil, then reduce the heat and simmer until the root vegetables are fork-tender and the pork stew is thick. Adjust salt and pepper to your taste.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
• Meal prep: Chop the vegetables and stew meat ahead. I keep the potatoes and carrots submerged in water to prevent browning or drying out. You can also cook this pork stew recipe in advance—it tastes even better after a few days in the fridge!
• Reheat: Heat on the stovetop, or in a microwave, until warm.
• Freeze: Cool completely, then transfer to zip lock bags and store in the freezer for up to 3-4 months. Thaw overnight in the refrigerator before reheating.

Serving Ideas

Pork stew dishes like this don’t really need a side, as I think they are great on their own! I love this for a one-pot meal.

But if you want a little something, try some crackers on top (I like crumbled almond flour crackers or flaxseed crackers) for a little crunch, or a cold-weather salad on the side, like my kale salad, butternut squash salad, or all-purpose fall salad.