I’ve got lots of free time for the next little while. My day job takes me to the Centers for Disease Control and Prevention where I am an IT consultant. While our dysfunctional government plays politics, hundreds of thousand of government workers are furloughed and facing uncertainty in their lives. I have a choice in dealing with these unfortunate circumstances. I can be angry and complain or I can cook. I’m choosing to cook!
Blogging requires a big chunk of my time in what is already a very full life. Juggling a relationship, work, dogs, friends, and a social life can be a challenge. The last couple of weeks have been unusually intense and I’ve only been able to fit in two posts in two weeks. I’m making the best of a bad situation and using this time off to catch up.
I always get a burst of energy with the change of seasons, and as I think about fall foods and flavors, visions of pumpkins, sweet potatoes, winter squash, cinnamon, soups and stews all start to dance around in my head. I’ve always been a fan of beef stew but pork is probably my favorite meat, so for this recipe, I’m using the “other white meat”.
In the recipe, I say that you can use your favorite cut of pork. However, since the meat will be braised for 45 to 55 minutes, I would recommend against using too lean a cut of pork. A lean cut will end up being a little dry and the fat from a less lean cut will flavor the stew. This stew made a great and hearty meal for a cool and rainy Sunday night.
Ingredients
2 1/2 pound boneless pork roast (Use your favorite cut), cut into 1 inch cubes
1/4 cup all-purpose flour
2 1/2 teaspoons salt
1 1/2 teaspoons black pepper
3 tablespoons extra virgin olive oil
2 small leeks, white and green part thinly sliced
1 cup chopped shallots
4 large garlic cloves, minced
1 cup white wine
5 medium carrots, peeled and cut into 3/4 inch pieces
4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes
2 cups chicken stock
1 14.5 ounce can chopped tomatoes
2 tablespoons balsamic vinegar
2 bay leaves
1 teaspoon dried basil
1 teaspoon dried organo
1 teaspoon dried thyme
10 ounces cremini mushrooms, cut in half
Chopped parsley for garnish
Instructions
1. In medium bowl, toss pork cubes in flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
2. Heat olive oil in a large dutch oven over medium high heat. Place one half on the pork in an even layer in the dutch oven. Do not overcrowd. Brown for two to three minutes. Turn each piece and brown for two to three minutes. Transfer browned pork to a plate. Repeat with remaining pork, transferring to plate when browned.
3. Add leeks, shallots, and garlic to dutch oven and saute for two to three minutes until the leeks are wilted. Add wine and stir to deglaze the pan, scraping the bottom of the pot to remove browned bits.
4. Add carrots, potatoes, chicken stock, tomatoes, vinegar, bay leaves, basil, oregano, thyme, two teaspoons salt, and one teaspoon pepper to Dutch oven. Bring to a boil, mixing well. Reduce heat to low and simmer for five minutes.
5. Add pork to the stew, cover, and simmer for 30 to 40 minutes. Add mushrooms and continue simmering for 10 to 15 minutes or until vegetables are tender. Adjust seasoning with salt and pepper to taste. Serve immediately garnished with chopped parsley.
https://southernboydishes.com/2013/10/07/classic-pork-stew/
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I made this dish and we both loved it! I do wish the ingredients could be more specific, as in one cup chopped carrots. I live in Taipei and carrots come Big and BIGGER. Leeks also seem to all be big to me, perhaps because this was my first time buying them. Anyway … It came out great and I’m making it again tonight!
I made this recipe and it turned out great. I also added some crushed pistachios to the oil and herb mix. Nice flavor and presentation.
Greetings from the Czech Republic.
I used to live in England and fell in love with stew. I used your recipe several times, it’s excellent.
Cooking it just today after a week spent in bed because of an illness and can’t wait to serve it.
Bill,
Love the recipe. I’m even making it in August!
I didn’t have a white on hand so used a red wine. White definitely works better.
I also added a bit of tomato paste to thicken.
Thanks and go MS Bulldogs!
Dry vermouth works well on lieu of white wine.
I made this and it was amazing. I didn’t have shallots or carrots so I added yellow onions and potatoes. Also, Minced onion. Also I put the pork chunks in a baggie and added the minced garlic and refrigerated for 1 hour. Easy and delicious!!!!
Greetings from South Africa !
I followed this recipe to the letter (except I used portobello mushrooms) in an attempt to use up some bits and pieces of pork in the freezer. My only addition was some celery that I had on hand. What a winner ! I will definitly make this again, wow !
Just as an aside, I only realized how much food this was when I almost completed the recipe 🙂 This 2-person household is going to be eating this stew for a week ! Om nom nom !
LOL. I came across this recipe when looking for weights to freeze a lot of ends i had left from a whole pork loin. I had made roasts from it and had about 3 pounds left. We are also a family of two, so I have decided to half this recipe and we will still have lots left! Can’t wait to try it!
Made it today did not have white wine …. discovered my balsamic vinegar was more 😉so had to use brown vinegarbadded a drop of Soya sauce to it
Taste Test not done yet as it’s simmering on the stove ….tonight’s dinner ….but it looks yummy
Just delicious had to use onions didn’t have wine. Will make again. Thank you
For taking the time to make this awesome recipe. I also liked your other recipes.
I live in Canada we are in a lock down for now. Best wishes be safe.
Omitted the flour and grilled the pork instead before cubing…onions instead of leeks…very tasty!
I made this stew today. I was a bit dubious because the odor from the wine and vinegar was not really appetizing, but when I tried it I was pleasantly surprised.
This good stew!
Love this recipe! Making it for the second time. Cold here in MD tonight and this is wonderful comfort food!
Making this tonight, as our second ice storm dissipates in “war-torn” Virginia. No beef, so the pork will be great; no leeks or shallots, so onions will have to do. Other than that, sounds a lot like something I would do anyway!!! Thank you. It will take the chill off this icky, drippy day. Tomorrow, back to moving limbs and other refuse from the weather. 😆
I just tried this cause I had some nice pork, but had a bit of freezer burn on it so thought would be able to stew it instead. I normaly make a normandy casserole with pork but had no sour cream so went looking for a straight stew. This was yummooo ty
Great recipe and good instructions
Very tasty and easy to cook
My wife and daughter loved it !
Thank you for such a yummy stew!! It was even better the next day. I followed your recipe through bringing it all to a boil, then I put it (including pork) into a crock pot on high. Cooked for 2 hours then added potatoes for 2 hours. It was perfect.
Thanks so much for the comment, Lynn. I’m so glad you liked the recipe.
Dear Mr.Southern Boy,
May I say that I am sick of people using the plague- ooops I mean Covid -as an excuse NOT to do whatever. However, in this case I am DELIGHTED that you posted this recipe!!! I need to be in my kitchen like I need to breathe… I bake/cook when I need to unwind or think. I agree with the lady from CA who said CA has to Tex mex/ Mexicanize everything. I’m from CA, but now I live in CO where their idea of flavor is Siracha sauce on everything (yuck!) No thanks.
I collect recipes. They are written down on ATM receipts, old schedules,envelopes or whatever I had in my purse at the time. This however is going into my personal consolidated cookbook of SNARF recipes.(typed out.)
I omitted the mushrooms because I detest them and I used a hickory balsamic vinegar. Otherwise, no changes. If it’s not broken,don’t fix it….😉
your recipe is great, had a pork loin, and wanted to try something different, so I tried your stew, out of this world, did not used wine,but chicken stock, thank you, will cook this many times, good job give you 5 stars!!
So glad you liked the recipe, Marcy! I appreciate the feedback!
The best by far
I also tinkered with the recipe – loaded with root veggies, parsnip, rutabaga, sweet potatoes – and slow cooked the stew in Dutch over at 350 for about 3 hours. The flavor was amazing and the pork so tender. Will definitely do again!!!
Love the tweaks! Great additions!
I like to cook soups and stews. Had some pork neck bones on hand and decided I’d try this.. It’s a home run. Thanks for the recipe; It’s now added to my favorites.
I have followed hundreds of recipes online some good, some bad, some great and I have never once left a comment about a recipe. But this recipe was SOOOOO good, I had to write about it. It was fantastic.
Wow!That’s a great compliment, Yvette! I really appreciate the feedback!
Wow, I have been searching for a new pork stew recipe, and I have found a winner in yours. My family is a bit on the picky side I have altered it to fit. I didn’t have white wine so I subbed 1/2 cup of Wyclef bruit champagne and 1/2 cup of water, added a 1/2 teaspoon of rubbed sage, cut the vinegar to 1 tablespoon of apple cider and omitted the tomatoes. Not a fan of canned mushrooms so I cooked down baby bellas and white with butter and bacon slivers as I did with the three pork steaks I chopped into bite size pieces(Paula Dean would be proud). It smells absolutely delicious, being I am a southern boy too next time I think I will sub a nice pilsner beer for the wine. Happy eating to all!
This is a keeper! Amazing. Most pork stews (here in CA) are either Texmex or Mexican, I’ve that this is more European. I doubled your recipe and followed it almost perfectly, just omitted the mushrooms. I then shared with two elderly neighbors. One is so lonely and the other’s wife just had a stroke and went to the hospital where, obviously, he wasn’t allowed to visit. Damn these are tough times, but this pork stew helps. It really does.
Thanks so much for dropping by, Michelle! I love getting feedback and I’m so glad you liked this recipe! Stay safe and healthy!
This was delicious, and perfect for a cool autumn evening here in the Southern hemisphere. It was a great way to use up the last of a pork roast, which really benefited from a braise. Thanks for this recipe, I’ll look forward to trying more from your collection!
Oh my Goodness what an Awesome reciepe, I did however add some cilantro to the last 15 min and Boy was it a hit, everyone wanted the reciepe so of course I had to share . This is a receipe I will be using often.
Thanks so much for the feedback, Annie! I’m so glad you liked the recipe!
Thank you!!! While COVID-19 shopping, I picked up what I thought was a pot roast. I got home and it was pork. I never cook pork or buy it. I decided to go ahead and make it like I would a pot roast and serve it to my husband. Before I tested it out on him, I tried a tiny taste of it and it was GOD AWFUL! I looked online to find a remedy and found your recipe. I added these items from your recipe to my disaster:
1 cup white wine
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried organo
1 teaspoon dried thyme
Oh my, 100% fix. It is so delicious now, I may even eat pork! Well, this time….
Thank you for saving the day at my house!
Tried to stay true to the recipe but had to modify with onions, celery, & green pepper for the sauté & chicken stock instead of the wine. Smells so good. I’m just about to make skillet cornbread to go with it. Anushiik (thank you) for the recipe
Brentish from eelūnaapéewi Lahkéewiit (Delaware Nation), Ontario, Canada
Stuck in NYC for Covid and had been out last week to a small local store (long lines outdoors for Whole Foods) and pork stew, bone in, was one of the few things they had. Made this recipe using some dried wild mushrooms I had at the back of the pantry, some white wine, fresh thyme, white pepper, a pinch of fennel seed and also started with a bit of bacon in the oil as well as the fresh veggies. This had to be one of the best stews I’ve ever tasted! Dusting the pork with salted flour before browning is new to me but it added a special richness to the sauce. BTW, I served it with collard greens sauteed with a lot of garlic and some bacon again in the olive oil. Thanks for this! I’ll be making it for friends as soon as I’m allowed.
Stay safe.
Evelyn
Thanks so much for the feedback, Evelyn! I’m so glad you liked the recipe. Stay safe and healthy!
This was delicious I added a couple of my fav veggies and my daughter (picky) ate 2 servings thanks
Thanks so much, Evelyn! So glad you and your daughter liked it!
Sooooo good. First time with your dish. You did yourself proud
Great recipe, thank you! I adapted a bit, for what I had in stock and because I can never leave well enough alone – sweet potato instead of potato, and a splash of apple cider vinegar instead of wine (because lockdown and wine has become a precious commodity!). And dried wild mushrooms, because I had some, and they added a nice earthy touch to the slightly sweet n sour, savoury flavours. A hit with my family and I can see myself playing and adapting a bit more… a hit of chilli could work….
Your chicken gumbo pot pie next on my list!
Another South African fan 🙂
Thanks so much. Those are great modifications. This recipe is so adaptable to whatever you have in your kitchen!
And this remains my go-to recipe/method for using up the funny bone-in bits ‘n pieces of pork that come at the bottom of the pack of a supermarket special on “pork packs”! Even though your recipe starts with boneless pork, I just cook a bit longer to get the meat to separate from the bone. Sweet potato again this time, chunks of baby carrots, a handful of frozen peas (because they were cooked earlier and lurking in the fridge), red wine instead of white, no flour on the pork because no time to faff around with that. A big pinch of mixed dried herbs instead of individual herbs. Bay leaves essential I think. And the other essential to this recipe is the balsamic vinegar. I think as long as you have that, you can play as much as you like! It was hearty, delicious, a hit with the family, even in the middle of a South African summer.
This is definitely a recipe you can play around with. There are no rules for stew! I’m glad you enjoyed it! 🙂
I usually cook stew with beef, I followed this recipe for my pork today 04-03-2020 and the smell is promising, I love it already
Thank you for this recipe
South Africa
Thanks for dropping by. I hope you enjoy the recipe!
The aroma is amazing, just tasted the stock and this will be one of my all-time faves. Thank you for sharing!
My first time too, I usually make beef stew, u made it the same way instead I used chicken broth, and cut up red peppers, celery, and carrots, cook pork separately in my small counter oven, until it browned nicely, the I put it in, going to make some rice with it. The best part was i paid 4.51 for the meat, i have food for three days!! Thanks Atlanta Georgia!!!
Found this recipe for the pork .I’m cooking as I text lol. Smells wonderful. I’m glad I found it . I usually use beef ,but we got half a hog , so I need to adapt to pork for a while. Have a great day keeping us safe.
Made this yesterday – delicious! Thank you.
The broth is really delicious! I did leave the mushrooms out but even my picky son thought it was great!
This is really delicious! I used pork loin and I am gluten free so I left out the flour of any kind, used onion instead of leeks and used baby bella mushrooms (served my husband before adding the mushrooms because he doesnt like them). The broth is amazing! I left out the tomatoes and added 2 tsp of my homemade tomato powder. Absolutely wonderful!! Thank you so much for recipe!
Any sub for the mushrooms; turnips maybe? Brother hates mushrooms
You could substitute turnips or leave the mushrooms out. This recipe is very forgiving with omissions and substitutions. Hope you enjoy!
I used parsnips and it worked great.
I also used baby potatoes with skins on–they popped when when you bit into them and gave a nice texture. Used red wine, which made the liquid a hearty flavor.
Thanks for the comment, Cathy! So glad you enjoyed the recipe!
fixing to make this tomorrow. I was wondering if the leeks give it some zing to the pork, as I want to throw in a red onion instead for effect. Not a big fan of leeks.
tnx
Jake
You can substitute onion for the leeks and it will work fine. Hope you enjoy the recipe.
Can you leave out the white wine? What would you use in its stead. I don’t want to use alcohol
You could leave out the wine with no replacement. It should be fine without it.
Awesome recipe!
I followed it exactly and it came out awesome!
Thanks so much! I’m so glad you enjoyed it!
I made this tonight, substituting California red in place of white wine. Yum! My favorite soup now!
Me too. Red wine gave it a heartier gravy. I’ve made it twice and this was better! I also used baby potatoes. When you cook them in the stew with the skins on, they have a really terrific crunch when you bite into them. The whole stew has great textures. Thanks for this terrific recipe.
This was excellent, I made this in my Instapot and just so seriously good!
So glad you liked the recipe! Thanks for stopping by SBD!
Could this be made in the slow cooker?
Yes! This recipe would work well in a slow cooker.
Can this be used for canning? Anyone? I would not be adding the wine.
This stew could definitely be frozen for a few months but I don’t know about canning. I don’t really have much experience in canning food.
Made this last night, Wow!! Definitely a new one for the roster. Thx
So glad you enjoyed the recipe, Nick!
If you ever have a canning question, and you are in the US, your local extensions office will have safe canning procedures. Usually it isn’t suggested to can meat products without pressure canning them, and I never see safe recipes with meat and vegetables in the same jar. I was in charge of the local county fair canning department for 15 years and I got a lot of good info from judges and the extension office. I hope you can find what you are looking for.
Man this recipe is so delicious. Im a novice cook and made this dish almost exactly as recipe, except substituted yellow onions for shallots and used 1lb of pork and cut the veggies portion in half, left the rest of the recipe as is and it came out wonderful. For those of you who don’t have a dutch pot, regular pot worked well for me. Thanks for the delicious recipe
Thanks so much for the feedback, Steve. I’m so glad you liked the recipe!
I consider myself a pretty experienced cook and do t usually use recipes for a stew. Something about these ingredients caught my eye and now the aromas of this deliciousness are wafting through my kitchen. I’m cooking it in the oven and the only modification I made was to marinade the meat in a homemade Italian dressing as it was quite lean and then browned it without flour (am gf) Preliminary taste of broth is outstanding. Thanks.
Thanks so much for the message, Brigitte! I hope you enjoy the recipe!!
Hi Bill,
I’m going to make this tomorrow night (pork is defrosting) and cooking it in the pressure cooker. Promise to let you know how the finished product is!
Thank so much!
Thanks for stopping by SBD, Tom. I hope you enjoy the recipe!
I rarely comment on recipes, but this stew was outstanding! I made this about a month ago with only a few changes. Used pearl onions instead of the leaks and shallots since I’m familiar with cooking with them. Tripled the broth because it has such a delicious flavor, portobellos since that is what the store had and added zucchini. It was wiped out almost entirely in one dinner. My mostly vegan boyfriend had 3-4 bowls himself. I have the meat defrosting so that I can make it again this weekend. Thank you for a great recipe!
Thank you, Brooke! I’m so happy to hear the feedback! Have a great weekend!
Can I use pork shoulder ?
Yes, pork shoulder would work well in this recipe.
The broth in this stew is AMAZING,and the prep instructions perfect for a novice cook like myself. Was a bit labor intensive for this bachelor but so worth the effort!
Thanks so much, Tim! I’m so glad you liked the recipe.
I loved this recipe and so does my wife. It’s so tasty and delicious. Thank you for sharing.
Bill, it looks perfect and tasty! Can’t wait to have this anytime of the day, love it!
Classic Pork Stew…the best I ever copied to cook! Our family loved it! 😋❤👍
So glad you enjoyed the recipe, May! Thanks so much for the feedback.
Oh My Gosh! I found this recipe and made it today! I love to cook so I cook all the time and this is without a doubt the best stew I’ve ever made! My family is really happy!
Thank you for sharing
Wow! Thank you so much for the feedback, Kellie! I’m so glad you enjoyed the recipe and that’s quite a compliment. I appreciate it!
This recipe is excellent! My whole family loved it and it was perfect. No additions needed.
Thanks so much for the feedback, Alexandria! I’m so glad you enjoyed the recipe.
This stew is fantastic! I usually find online recipes lacking in some way. This stew is maybe the best I’ve ever made. I only made a couple changes, just because of the ingredients I had on hand. 1) I used Roma tomatoes and 2) I used white (generic) mushrooms. This is a great recipe!
Thank you so much, Tony! I’m so glad you liked the recipe!
Hi! This is a great recipe but I don’t own a Dutch oven. Will a plain stock pot do?
Sure, any larger stock pot will work. Just make sure to stir so ingredients don’t stick to the pan.
Hello,
Could you kindly provide me with a slow cooker version ?
From the reviews, I’m hoping to get the same flavour. Thank you
I think you could follow any slow cooker beef/pork recipe in terms of cooking time, etc.
This was absolutely delicious and a perfect recipe for the fall! Instead of white wine, I just used more chicken stock and it turned out great. I also used pork shoulder which had some fat on it and it added a wonderful richness to the stew. This stew is hubby-approved and we look forward eating leftovers. Thank you for an awesome recipe! Will be making it again for sure.
Thanks so much for the feedback, Frances. I’m so glad you enjoyed the recipe.
I love beef stew, but this is right up there for several reasons: pork is cheaper so I can make a bigger batch, it takes less time to cook so my impatient family can eat sooner. I added a bit of sour cream to add some richness.
Wonderful recipe for none cooker. I am learning to cook for my family, my wife and kids loved the meal. Thank you
I mistakenly bought pork stew when I was wanting to make a beef stew recipe. Pretty sure you can’t return meat back to the store so… Had no choice but to keep it. I did not know of pork stew. LOL but I searched pork stew recipes and this is the one I chose. I tried to keep everything as is.. but a few changes…
1-I season the meat with seasoned salt, adobo, garlic powder, onion powder (I usually always season meat.. seasoned salt & adobo are my go to).
2- had to find a substitution for leek so I used green onions
3- no mushrooms or parsley
Turned out great!! Delicious. 👌👌 my lil 1 finished her plate, shes a picky 1. All in all I would definitely recommend this recipe and will be doing this again! Thanks!
Thanks for your feedback. So happy you liked the recipe!
This is my second time making this. The first time it made so much I was sure I’d have leftovers, particularly since I made it with picky guests coming (grandkids) who don’t like mushrooms in anything. I made it with the mushrooms. Nobody said anything about them as they went for seconds. The only disappointment was there was only a small bowl to take with me to work the next day.
So glad you enjoyed the recipe. It’s one of my favorites!
Yumm! This was so delish! I replaced all the potato with a bit of turnip and celery for flavor and less carbs. Also used a medium onion instead of leeks and shallots because that’s what I had. I’ve never used pork for a stew before. Will definitely make this again. thank you for the recipe!
Thanks So much, Gail! So glad you enjoyed the recipe!
Making this now…also with onions and garlic since this is what I have in my pantry. Smells good!!
I have made this stew several times, exactly as the recipe is, and it’s delicious! I don’t eat red meat, but was looking for something similar to beef stew to make for the family. The pork comes out so tender. Both my kids loved this recipe! Thanks for sharing.
Thanks so much Christine. I really appreciate the feedback!
Can I use this recipe for already cooked pork?
Hi Christine, I guess you could use already cooked pork, but I’m not sure the result would be as good as cooking the pork as part of the recipe. Give it a try and let me know how it works. Thanks for dropping by Southern Boy Dishes!
I used cooked pork and we just loved it….very tender and supper delicious.
Using already cooked meat in stews will work fine but add the meat during the last 15 minutes otherwise it will become dry and tough.
This recipe is amazingly good. There are so many different layers to the flavors. It’s my go-to every year for the last couple years when it gets cold. My family absolutely loves it!
Thanks so much, Lin! I really appreciate your feedback!
I added a can of pumpkin and a can of hominy for an earthy harvest soup. I also substituted red wine for a smoky porter I was drinking. Amazing! Thanks for the recipe.
We are eating this right now and everyone keeps going for more and saying, “yum” and “mmmmmm” and “man, this is good”– followed the r Joe, added a bit more of everything cause I’m feeding a bunch of 20-somethings who are working hard. Added som Hatched chilis and an assortment canned beans. Absolutely gr at recipe. Gonna save this one! Serving it with corn bread
So glad you liked it, Sue! Thanks for dropping by.
Great Recipe
I made rightnow I put in crock pot on low 12 hours hope it came out good I made for chuck potlucl
Amazing
I’ve done it today but with the following differences (I live in Bulgaria a country adjacent to Greece and we have similar recipes but wanted to try something new):
4 medium Yukon Gold potatoes, peeled and cut into 1 inch cubes – None; Instead the potatoes are boiled as a side dish and this is a main dish (poured over the mashed potatoes mmmmmm). The mashed potatoes are made with whatever quantity u want, fresh cow/goat/buffalo milk, butter and water on eye until consistence mix, usually 300-400ml milk, 300-500ml water, 1-1,5-2kg potatoes, 100-150 butter (depending on personal taste and potatoes available/ difficult to tell I personally cook on eye)
2 cups chicken stock – instead of this I’ve boiled a bit the pork meat and used it’s stock instead of a chicken one;
1 14.5 ounce can chopped tomatoes – used personally canned tomatoes from the last summer (way more delicious)
2 tablespoons balsamic vinegar – used our own apple vinegar
2 bay leaves – none
1 teaspoon dried thyme – no thyme
It was too delicious :).
Great idea with the stock. I am out of chicken stock so the pork works and will use corn starch to thicken. It’s what’s for dinner!
Have you tried this over rice?
Delicious 😋
Delicious! I didn’t have white wine handy, so I substituted 3/4 cup chicken stock, 1/4 cup vermouth, and 1 T vinegar. I’ll have to make this again with wine. Since I had fresh thyme, I used 1 Tbsp instead of the 1 tsp dried. I also didn’t use mushrooms due to family preferences. This stew is one of those good “comfort” foods, but some might want to add a little kick.
Since leeks are relatively more expensive, would vidalia (sweet) onions work as a substitute?
Thank you for the comment and I’m so glad you enjoyed the recipe. To answer your question, Visalia onion would work fine as a substitution.
Sounds delicious. Will try it out today. Thanks Bill
Thanks, Kimberly. Hope you enjoy!!
I’m trying it tonight. It sounds very goo! Thanks for sharing your recipe!
I am making this tomorrow, I bought pork steaks, I am using bones to make stock.
I will omit mushrooms as my guest does not llike them.
I am already drooling…making the stock….I have basically quit eating meat, but PORK is so good.
I will be back with my review
Making this now in a crockpot. The house smells great, so I expect the stew will be great, too! Thanks for the recipe.
Thanks for dropping by, Diana! I hope you like the recipe!
I do alot of big pot cooking then can the extra for future use. I was looking for a pork stew recipe. I think I will cook up a batch this coming weekend. Keep up the great work. ..blog and post when YOU have time. Blessings to you and your family
Thanks for dropping by, Valerie. I hope you like the recipe.
Found this recipe today after searching many recipes. Sounded interesting so I decided to give it a try. The prep was easy and the house smelled delicious while it was cooking. My family couldn’t wait for dinner to be ready. It was worth the wait!! What a delicious dinner!! Thank you for a recipe that will now go into my recipe book. Thoroughly enjoyed!!
Thanks so much, Doris! I appreciate you dropping by Southern Boy Dishes and leaving a comment!
Wow! I just made this today! Absolutely amazing! I added a little bit of veggies but everything else was the same it is great! I want to show you a picture of it but right now I can’t find a way to. Great recipe! Love it and my tummy is happy 🙂
Thanks so much for the feedback, Nikole. So glad you enjoyed the recipe!
We really enjoyed your receipe. I usually dont take the time to leave coments, but it was amezing!! Many Thanks!
Thank you so much for the feedback. I’m so glad you enjoyed the recipe!!
I’m making this right now. I used red wine since that’s what I already had on hand…And onion instead of shallots and leeks.. again because that’s what I had on hand. It is cooking now and smells amazing. I’m sure it will be delicious
Thanks so much for stopping by SBD. Let me know how you like the recipe.
June 14, 2016 Pork Stew This recipe is awesome. PORK is my favorite meat. I used Boston Butt and trimmed excess fat usually when I make a recipe the first time I end up thinking how I can improve it but this was perfect as is…way too go Southern Boy I loved it
Hitting up some pork stew right now !! Soy sauce, pepper and some Chinese cooking wine to marinate the pork first / then tossed in flour right before browning. Stew is forgiving when it comes to hard-core veggies – I had carrot and celery on hand so i put in a healthy dose of each. My canned diced tomatoes had basil, garlic and oregano flavor already in them so very little extra Italian seasonings were added. I will share more once we taste it tomorrow!
Hello Bill,
I found your blog while looking for a pork stew recipe. I am in johannesurg, South Africa. I used onions instead of shallots as I didn’t have. Skipped the mushrooms because my husband is not a fan. I cooked it on a low heat on the stove top. It turned out superb!! Everyone enjoyed it. It’s just delicious and will definately become a regular in my household!!
Your recipe served me well. Simple and simply delicious. My whole family love the stew. Instead of leek, I used celery. I also substitute the boneless pork with smoke pork belly.
Can I use pork sirloin roast? The recipe sounds amazing…I can usually “taste” a recipe just by reading it, and this one tastes amazing!!
Thanks so much for stopping by Southern Boy Dishes! I think pork sirloin would work fine for this recipe. Let me know how it turns out for you.
Gave up beef a few years ago and one of the things I miss is my moms beef stew. Saw this recipe made with pork and decided to try. OHHHH MYYYY! So incredibly tasty! My mom even loved it! Thank you soooo much for sharing. Now I gotta go peruse more of your recipes!
So glad you enjoyed the recipe, Ronda. Thanks so much for dropping by!
I had leftover pork loin roast so thought I’d give this a try. Really fast since the pork was already cooked. We just loved it.
I made this stew for my husband, and we have had it three mores times since I originally made it, it is that good. I don’t deal with leeks so I just used yellow onions. I also took some to the guy at the liquor store who recommended the white wine to use, along with a copy of the recipe!. It is now one of my staples for the cold Colorado winters!
Thanks so much for the feedback,Jeri! I’m so glad you like the recipe! It’s one of my favorites too! Hope you have a great 2016!
Made this today and it turned out great. I did however have to make a few substitutions. I used onions instead of shallots, a dark porter instead of wine and skipped the tomatoes. Next time I’ll cut back on the oregano a bit. One of the most flavorful stews yet.
Glad you liked the recipe, Joe! I really appreciate the comment!
Wow…it’s a rainy Sunday night in St. Louis and I too was laid off Friday. Thanks for this post. Think I’ve got everything I need on hand so I’ll get to work on this.
Sorry to hear about the job, Brian. Hope this stew will help cheer you up. Thanks so much for dropping by and I hope you enjoy the recipe.
Making the stew right now, using what I have on hand since this was a spur of the moment thought. So celery, onions, red potatoes, bella mucshrooms, fresh thyme and rosemary, no basil. Spiced it up with a couple dashes of cayenne in addition to the black pepper. Looks good! Thank you.
Made your pork stew recipe, delicious. My first time cooking with leeks and shallots also, interesting. Just bought my first dutch oven and was looking for recipies other than to perfect my spaghetti sauce and I was glad that I found yours. Simple recipe and yet with a sophisticated taste. Thank You.
Thanks so much for visiting Southern Boy Dishes. I’m glad you liked the recipe and I appreciate your feedback. I always enjoy hearing from folks who try my recipes. Hope you have happy holidays!
I don’t have a dutch oven, but i would love to try making this stew. How would i make this exact recipe, just in a crock pot?
Thanks for dropping by SBD, Chloe. To cook in a slow cooker, follow steps 1 and 2 in the recipe. You can use a large skillet for browning the pork. Put everything in a slow cooker and cook on the low setting for 8 hours. Let me know how it works out for you.
Made this for tonite”s meal.It is,a wonderful recipe!The only changes I made were to add only onion, shallots, garlic but not leeks..I am sure leeks would be delish, too.
I used a pork loin roast cut up and browned without flour..lazy me!
I used tomato paste and water instead if beef broth..I had only some Chinese cooking wine but it worked beautifully..a little added sweetness.This recipe is,a keeper…totally company worthy.Thank you so much!!!
Thanks so much for the feedback, Barbara! I’m so glad you enjoyed the recipe.
Dear Southern Boy Ji,
Of the 23 recipes I browsed, yours was THE BEST sounding.
Getting the ingredients now.
Shall have to give it some Indian touches like removing wine. (All people who drink and smoke are immoral! 😉
Thanks a tonne for the write-up.
All the best for your job and economy and country.
Catch you later.
Ra.
OMG the stew was f….. AWESOME. Great recipe
Thanks so much for this recipe! This is the second time I’ve used it, and made a couple modifications because of what I’ve got (or not) in the fridge – Used ground pork instead, and instead of mushrooms used some cabbage. Also for lack of requisite herbs, I used Herbs de Provence and fresh thyme. This came out great thanks to your excellent process and awesome ingredient list, and this is one of my new Alaskan winter staples. Mixed purple, yellow, and red potatoes, carrots, and cabbage are all from my parents’ farm last fall.
I bet your version was delicious! Those would be great substitutions. So glad you enjoyed it and thanks so much for stopping by.
Hi! I have this all prepared and realized that I only have a little over a pound of pork stew meat thawing. I have another pound of beef stew meat in the freezer! Suggestions please! Will it mess with the end result of this dish enough to make it less than perfect? Is the cooking time different to make it tender? I have had bad luck with stew meat coming out tough…
Hi Haley, thanks for dropping by Southern Boy Dishes. Unless you’re cooking for 6 to 8 people, I might suggest halving the recipe. If you do need a larger quantity, give it a try with pork and beef. If you’ve had trouble with tough stew beef in the past, I would suggest making sure that you cook the stew over very low heat for a longer period of time. Hope this helps.
“Good Stuff Maynard!!!!”
I didn’t have fresh crimini’s on hand, so I substituted Campbells Healthy Choice Cream of Mushroom soup and left out the flour. Used 3 fresh medium tomatoes off the vine, and just used one large onion. Still excellent flavor, so I know had I ACTUALLY done the recipe verbatium, it would have been even better. Never would have considered Basalmic Vinegar. This recipe is a “KEEPER” for next winter.
also used red potatoes, forgot to season the pork before browning, otherwise would have been a perfect 10…was a 9.9 anyway, delicious…thanks!
oh yeah, also added 4 green chilies, blended with the leeks nicely…it was my first time using leeks…certainly won’t be the last…they were excellent.
Sounds like an excellent addition, Mike. I appreciate the feedback!
So glad you enjoyed it. I always love hearing how recipes work for my readers. Thanks for dropping by SBD and I hope you’ll come back soon.
This was delicious! I followed the recipe, except I added a turnip because I had one that needed using up. I also let it cook an hour longer. A wonderful winter meal!
Thank you so much for the feedback, Jenna. So glad you enjoyed it!
Was fantastic recipe! Yummy!
Thank you so much for the feedback, Angela! Glad you enjoyed it!
Thanks so much for the feedback, Angela. I’m glad you enjoyed it!
The photo caught my eye so I made this for a cold January Saturday night dinner with friends. What a hit! Couldn’t find enough cremeni mushrooms so I used a mix of cremeni, oyster, shitake, and red skin potatoes rather than the Yukon gold but WOW. what a keeper. Thanks for sharing
Thank you so much for dropping by SBD and I’m so glad the recipe worked out for you, Ginny! This is one of those recipes where substitutions are fine. I always appreciate feedback on my recipes and I hope you’ll come back for another visit! Happy New Year!
Made your pork stew over the weekend and it was delicious!! What a great blend of flavors. Didn’t have any white wine and it was Sunday, so I improvised and deglazed my stock pot with an amber beer. Actually turned out very good! The balsamic vinegar and herbs were amazing. Thank you so much for sharing!
Thank you so much for the comment. I’m really glad you enjoyed it. I always love getting feedback on my recipes!
Talk about comforting food! I love pork and stews 🙂
I love pork – I’ll put it in anything! Exceptionally nice recipe – good job with that. Love the background in the picture. And I hope you’re back at work soon. Although I’m glad you have more time to blog!
What a great way to fill up your time and distract your attention to something positive! I was just reading about the 2013 flu season and the main thing that kept jumping out at me was that because of the shutdown and places like the CDC being shutdown, we have no way to track the progress of the flu season. Just one more problem of many that we’re having to deal with while the babies in D.C. whine it out. UGH! As far as the stew is concerned, what a great dish of comfort food! Something we all need right now. Thanks for sharing!
I believe I can substitute pork with beef? 🙂
I almost had a heart attack looking at this too-cute-to-be-true picture of yours!
Daaaaaaaaaaaaaaaaamn!
perfect for this chilly time of year!
What a wonderful, warming recipe. I love stew. Have only made pork stew once in the past and I don’t reckon it was a patch on this. Lovely 🙂
The picture of your stew is absolutely beautiful!! Never thought of using pork instead of beef…..love pork. Definitely making this soon. Thanks for sharing.
Comfort food like none other. This would be so perfect on a cool night, a movie and a chunky bread to scoop all that up. Great job Bill.
Cooking in the kitchen is where I go when I need to de-stress or to nest. It is my favorite place. It is obviously yours too.
This pork stew really does go with the cooler air the autumn delivers. My favorite season is autumn. I am all about the soups and stews this time of year.
Velva
P.S. Let’s hope the government can get their act together soon.
Stews are perfect for fall and this hearty dish is the ultimate! This is certainly a recipe packed full of goodness and I can’t wait to try it. Thanks for sharing!
-Shannon