There's something undeniably comforting about a stew, especially when the weather starts to cool. This Hearty Pork Stew is a perfect balance of tender meat and vibrant veggies, simmered to perfection in a slow cooker. It's a dish that warms you from the inside out.
The star of this stew is the pork shoulder, which becomes incredibly tender after slow cooking. We use olive oil for its rich flavor and ability to sear the meat to perfection. Onion and garlic form the aromatic base, while carrots and celery add earthiness and texture. Potatoes bring that satisfying starchiness, and frozen peas are added at the end for a pop of color and sweetness. Chicken stock enriches the stew, and tomato paste provides depth. Thyme and rosemary lend an herbal note, with bay leaves adding a subtle aroma. Don't forget to season with salt and pepper to taste!
This stew pairs beautifully with a crusty loaf of bread, perfect for sopping up all that delicious broth. A simple side salad with a tangy vinaigrette also complements the richness of the stew.
Start by heating 2 tablespoons of olive oil in a skillet over medium-high heat. You'll want to brown the pork cubes in batches to avoid overcrowding the pan—this step is crucial for building flavor, so take your time. Once browned, set the pork aside.
In the same skillet, add the remaining olive oil and toss in the chopped onions. Sauté until they're translucent. Add the minced garlic, sliced carrots, and chopped celery. Let them cook together for about 3 minutes, just enough to start softening and release their flavors.
Transfer your browned pork and sautéed vegetables to a slow cooker. It's time to add the cubed potatoes, chicken stock, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Give it all a good stir to ensure everything is well combined. Cover and set your slow cooker on low. Let it work its magic for 6-8 hours, or until the pork is tender.
About 30 minutes before you're ready to serve, stir in the peas. They don't need long, just enough to heat through. Before serving, be sure to fish out those bay leaves!
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