Mmm… nothing is better than a warm plate of homemade stew on a cold Fall or Winter Day! This thick, hearty, and classic Pork Stew Recipe is delicious and it will make your house smell like home. I hope you enjoy this family recipe as much as we do. Enjoy!
- 1½ Pounds Pork Shoulder or Pork Tenderloin
- 4 Tb Oil
- 1 Large Leek
- 3 Garlic Cloves
- 3 Large Carrots
- 1 Rutabaga
- 5 Medium Potatoes
- 3 Spring Thyme
- 2 Tb All-purpose Flour
- 1 10oz White Grape Juice Bottle
- ¼ Cup White Wine Vinegar
- 2 Chicken Bouillon
- 2 Cups Water
- Sea Salt
- Cut pork into 1-inch pieces.
- Peel and cut carrots and the rutabaga into ¾ inch pieces. Peel potatotes and cut into 1½ inch cubes. Peel and chop garlic. Thinly slice the white and light-green parts of the leek only.
- Season pork with salt and pepper. In a deep cast iron pan or dutch oven, heat 2 tablespoons oil over medium high. Add pork and cook until browned, around seven minutes. Transfer to a plate.
- Add remaining oil, the garlic, leek and thyme. Cook until the leek is translucent, about 3 minutes. Stir in flour and cook for another minute.
- Add grape juice and vinegar and boil for 1 minute. Add chicken bouillons and water and bring back to a boil. Cover and reduce temperature to medium low and cook for about an hour or until pork is tender.
- Add carrots, potatoes, and rutabaga and return to a boil. Reduce temperature and cook partially covered, until vegetables are tender, 25 to 30 minutes more.
- Stir and season with more salt and pepper to taste if needed.
Here are some other recipes that we love!
…and for dessert any of these will do.
Wishing you a delicious day!