Slow Cooker Pork Stew
Slow Cooker Pork Stew has tender chunks of meat and complementing vegetables in a flavorful broth! And it is so easy to prepare using the crockpot!
Crockpot Pork Stew
Slow Cooker Pork Stew is my go-to recipe when I have extra time on my hands. It takes a few hours to cook but the outcome is so rich and tasty and that is what I am after.
Slow cooking extracts as much flavor as it can to make the dish tasty. And the meat becomes so tender and moist in the end.
Instead of plain water, I like using a combination of wine and beef broth for broth. The combination complements the pork flavors perfectly. And adding the chopped tomatoes elevates the richness even more!
You get to have vegetables in this dish, too. So, it makes it a complete meal already in itself. Or, pair it with just about anything.
Overall, this is an enjoyable and hearty dish for the whole family!
What is stewing pork?
It is the meat from the pig, usually coming from the shoulder area, that is cut into small chunks or cubes. It has a good amount of collagen that will keep the meat moist and tender despite the slow cooking process of stewing.
Stewing is when you cook these smaller chunks submerged in liquid as opposed to braising where the meat is not completely submerged. This is great for tough cuts of meat that are inexpensive and not too lean to dry out easily.
What pork cut is best to use for stew?
The best to use is the pork shoulder. This type of cut tenderizes well with the long hours of cooking.
But you can use other types, too, if you like. Use chops, loin, tenderloin, spareribs, or leg if those are what you have available.
How to Make Slow Cooker Pork Stew
- Season: In a bowl, toss the meat cubes with flour, salt, black pepper, and paprika to season.
- Brown: In a skillet, heat some oil and sear the cubes until brown on all sides. You may have to do this in batches, careful not to overcrowd the pan each time.
- Sauté: In the same pan, sauté the aromatics.
- Deglaze: Add in the wine and stir to remove the bits and pieces stuck at the bottom of the pan. Transfer everything into the crockpot.
- Cook: Put the meat and the rest of the ingredients in the crockpot. Set as instructed in the recipe card below. Typically, you can prepare this for 7 or 8 hours on LOW.
- Serve: Taste and adjust with salt and pepper, if needed. Then, garnish with parsley and serve hot.
The chicken one uses white wine, too. Meanwhile, the lamb and beef recipes use red wine. You can also use beer for beef as in the recipe for Guinness beef stew.
Can I add beans to Slow Cooker Pork Stew?
Yes, you can! Add pinto, kidney, black, or any kind of beans for more fiber and carbs in the mix. They also make the dish heartier.
How to store it:
- Refrigerate: Transfer it in an airtight container and refrigerate for up to 3 or 4 days.
- Freeze: To extend the shelf life, transfer it into freezer bags and freeze for up to 4 months. Just thaw overnight and reheat on the stovetop.
- This dish goes well with rice, cornbread, mashed potatoes, or French baguette. You can also serve salads like Caesar salad or Creamy Tomato Salad.
- If you want to make it thicker, you can mash some of the potatoes. The starch will thicken the broth.
- Or, use a slurry of water and cornstarch or flour to add towards the end. However, it may separate if you plan to freeze it afterward.
- Do not open the lid frequently to keep the heat in and not extend the cooking time.
Slow Cooker Pork Stew
- 2-3 pounds pork stewing meat trimmed and cut into 2-3 inch cubes
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup all-purpose flour
- 4 tablespoons vegetable oil
- 1/3 cup red wine
- 2 tablespoons butter unsalted
- 1 yellow onion peeled and chopped)
- 5 cloves garlic minced
- 2 tablespoons tomato paste
- 5 cups beef broth low-sodium, more if needed
- 4 medium carrots peeled and cut into 1/4-inch chunks
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 1 cup frozen peas
- 3 bay leaves
- 3 tablespoons cornstarch
- 4 tablespoons water
- Chopped fresh parsley
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- Place pork chunks into a large bowl, and sprinkle with flour, salt, and black pepper. Use kitchen tongs to toss and coat evenly.
- Place a non-stick skillet, over medium-high heat and add 2 tablespoons of oil. Once the oil is hot, add the meat into one layer, and work in batches if needed. Brown, on all sides, for about 5 minutes per batch. Once done cooking, transfer it to the slow cooker.
- Add the wine to the skillet to deglaze it, scrape the bits from the bottom and add the liquid to the slow cooker.
- Reduce the heat to medium and add the butter, once melted add onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon scrape the bits that are stuck to it. Transfer the mixture to the slow cooker on top of the meat and add tomato paste.
- Add carrots, celery, potatoes, and frozen peas.
- Pour the remaining beef broth on top.
- Add bay leaves and season with salt and pepper.
- Cover and cook on LOW for 7-8 hours.
- Taste and adjust for salt and pepper.
- If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
- Mix cornstarch and water in a small bowl until fully combined. Add the mixture to the pot during the last 30 minutes of cooking.
- Garnish with chopped parsley and serve.