Slow Cooker Pork Stew

This slow-cooker pork stew is especially wonderful. The perfectly seasoned meat is so tender that it falls apart. Along with all the juicy chunks of pork, you have carrots, celery, peas, and mini red potatoes, all cooked in a savory sauce of red wine, beef broth, tomato paste, and butter. It’s the perfect dinner that will warm your soul.

crockpot pork stew

When I want a hearty and delicious meal for the family but have to be out all day, I like to use my trusty slow cooker. Cooking anything in this awesome appliance tastes extra flavorful and tender. And if you are cooking it in the summer, you don’t have to worry about the house being too hot from the stove.

Whether cold or hot outside, Slow Cooker Pork Stew is the perfect comfort food, amazing when served with a chunk of crusty bread and a salad. I usually make extra so I can have leftovers the next day because stew always seems to taste better the next day. If you make enough, you can freeze some in individual containers for fast and easy meals.

The kids love this dish and eat every bite, including the veggies, which is always a bonus. I love crockpot recipes because they are all so flavorful and easy to make. The long hours it takes to cook dishes like Lasagna Soup, Swiss Steak, and Butter Chicken are totally worth it!

two bowls of crockpot pork stew

Why you will love this recipe

  • It is so easy to make: There is really no prep work for this dish. Just dump it all in the slow cooker and let it cook all day. You can brown the meat first to make it extra delicious, but you don’t have to if you are in a hurry.
  • The kids eat every bite: You rarely find a kid that picks out any veggies from this yummy stew.
  • It is so versatile: If you are serving someone particularly picky, you can remove or add what you need to without changing the recipe. For example, replace carrots with broccoli or bell peppers if you know they don’t like carrots.
  • It’s easy to make extras: Using the slow cooker, you can easily make enough for two or three meals.
slow cooker pork stew ingredients in bowls on a wooden table

What you’ll need to make slow cooker pork stew

Special items:

  • Slow cooker or crockpot – Whichever you use, the cooking time is the same.
  • Large skillet – For browning the meat and sauteing the aromatics.
  • Wooden spoon – A wooden spoon is perfect for stirring and mixing without scratching the delicate ceramic pot.

Ingredients:

  • Pork stewing meat—You can buy stewing meat already chopped into chunks the perfect size for this recipe or choose your favorite cut of pork and chop it up yourself.
  • Red wine – I prefer red wine for this recipe because it has a tangier flavor and is sweet without any bitter aftertaste.
  • Butter – Unsalted butter is best for this, but if you only have salted butter, omit the salt from this recipe. The butter is for sauteing the garlic and onion.
  • Onion – You can use any kind of onion, but I prefer yellow. Peeled and chopped into small chunks.
  • Garlic—For the most robust flavor without bitterness, Use fresh garlic, minced when ready to use.
  • Tomato paste—For the best flavor and a sweet and tangy addition to the stew, I prefer high-quality tomato paste.
  • Beef broth—I only use low–sodium organic beef broth. Otherwise, it contains too much salt.
  • Carrots—To make it easier, you can use baby carrots, which are the perfect size for this recipe and don’t need to be peeled and chopped.
  • Celery – Fresh, organic celery stalks, diced when ready to use for crunchy bites with lots of juiciness.
  • Potatoes—I like to use organic baby reds peeled and chopped in half. You do not have to peel them if you don’t want to, but my family prefers them that way.
  • Peas – Using frozen peas for this recipe makes sense because they will cook all day, and you don’t want them to get soggy.
  • Bay leaves – The subtle herbal and woodsy taste adds a nice floral background.
  • Flour – Any flour will do for this. It is just for coating the meat before browning to give it a caramelized flavor and texture.
  • Vegetable oil – I prefer olive oil for this, but you can use whatever oil you usually use for frying.
  • Salt – Kosher salt has the best flavor without any additives like iodine.
  • Pepper – Freshly ground black pepper gives this stew a refreshing peppery taste.

For the slurry:

  • Cornstarch – To thicken the juice.
  • Water – Warm water to dissolve the cornstarch.

collage of photos showing how to brown the meat and how to make slow cooker pork stew

How to make slow cooker pork stew?

  1. Brown the meat: First, toss the pork in a large bowl with flour, salt, and pepper, coating it evenly. Then, heat the oil over medium-high and add the meat in a single layer. Work in batches if you have to. Brown the pork on all sides, about five minutes per side. Add the meat to the slow cooker as you go.
  2. Deglaze and saute: Then, pour the wine into the skillet and scrape the brown bits from the bottom of the pan. Pour it all into the slow cooker. Then, turn the heat to medium and melt the butter before adding the garlic and onion. Saute for one to two minutes and then deglaze the pan again with one cup of broth. Pour it all into the cooker with the tomato paste, veggies, and broth. Stir well.
  3. Cook on low: Now, add bay leaves, salt, and pepper and cover the pot. Set it to low and cook for seven to eight hours.
  4. Taste and thicken: After it is done, taste and add salt and pepper as needed. If it is too thin, add some cornstarch slurry or mash some of the potatoes to thicken it during the last 30 minutes.
  5. Garnish and serve: Finally, garnish with chopped parsley and serve.
collage of photos showing how to make crockpot pork stew

Expert tip

Cooking pork on high or low

Although the temperatures vary somewhat between brands of crockpots and slow cookers, they all seem to take twice as long on low as they do on high. When cooking pork, it is best to cook it on low to braise it rather than boiling it. Doing this makes it tender and juicy, as the meat absorbs the fat as the gristle and collagen break down. The length of time to cook pork depends on the size and cut.

A pork loin should be cooked on low for four to six hours. Pork chops can be cooked for two to six hours, depending on their thickness and how firm you want. The pork you want to shred has to be cooked for eight to nine hours. Whatever cut of meat you use for this recipe, you can cook it for six to seven hours because it is chopped into pieces. This will help the collagen break down faster.

I do not recommend using the high setting when cooking pork stew. Most cuts of pork used for stew meat need to be cooked low and slow to get them tender enough to eat without having to cut the pieces smaller. The whole point of stew is that the meat is small and tender enough to eat easily without a knife and fork.

a bowl of pork stew with potatoes and carrots.

Recipe variations and add-ins:

  • Different meat: Although it is called pork stew, you can use a different kind of meat if you want to. Beef stew is the most common way to make this dish, but you could also use chicken, turkey, or ham.
  • Add more veggies: Stew is made with lots of meat and vegetables, so go ahead and add what you like. I prefer root vegetables like turnips and parsnips, as well as sweet potatoes, but mushrooms, corn, green beans, and bell peppers are also perfect for stew.
  • Spicy stew: Spice up your stew by adding some chopped chiles or jalapenos or sprinkle in some red pepper flakes.
  • Sweet stew: My kids love it when I add a bit of brown sugar for a rich sweetness. It really gives it a nice, warm, comforting flavor.
  • Bacon: Everything tastes better with bacon, especially pork. Cook your own in the oven and crumble it before adding it to the pot.

slow cooker pork stew

Serving suggestions:

bowls of hearty slow cooker pork stew with a slow cooker next to them

Frequently asked questions

Which cut of pork is best for stew?

For stew cooked low and slow in the slow cooker, you need a cut of pork that has enough connective tissue to keep it together. But it also needs enough fat to make it tender, juicy, and flavorful. I feel pork shoulder or pork butt are both great choices. You do not want to use anything too fatty, like pork belly, because it would dissolve as it has no connective tissues to keep it together.

Why is my pork stew tough?

One of the first things that comes to mind is that it was not cooked long enough. Make sure it cooks for at least six hours. If it is still tough, let it cook for another two to three hours. It may also be that the juices all leaked out of the meat. Be sure to brown the pork before you cook it to seal in the juices. If you know you are using a tough cut of pork, soak it in salt brine or marinade before cooking it.

slow cooker pork stew with a full ladle on top of it

Can pork be overcooked in the slow cooker?

Any type of meat can be overcooked no matter what cooking method you use. The best way to cook this stew is by setting it on low and letting it cook for at least six hours. The high setting will boil the meat instead of braising it, making it tougher to chew because it gets done too fast. Also, if it gets done too fast and you do not remove it from the heat after a few hours, it will be overcooked.

Is pork stew healthier than beef stew?

Both pork and stew are high in vitamins, minerals, and protein, but beef has more fat, cholesterol, and calories than pork. Pound for pound, beef versus pork, pork is the best choice for those trying to keep their cholesterol and fats low. However, some cuts of pork are just as fatty as beef, so you have to choose the leaner cuts or trim the fat yourself.

slow cooker pork stew in a bowl.

How to store:

  • Refrigerate: Once your pork stew has cooled to room temperature, you can store it in an airtight container in the fridge for four to five days.   
  • Freezing: If you need to keep it longer than that, pour stew into a freezer-safe container or freezer bag, and it will stay fresh in the freezer for three or four months.   
  • Defrost: Be sure to put frozen leftovers in the fridge the night before serving for the best flavor and texture.
  • Reheating: To reheat, pour stew into a saucepan and cook it over medium heat for five minutes, stirring frequently.

More stew recipes:

Recipe tips:

  • Keep the lid of your slow cooker closed to prevent heat from escaping, or you may need to extend the cooking time.
  • Your pork should read 145 degrees F on a meat thermometer when finished.
  • When freezing, pour it into single-serving containers to remove just what you need.
  • Instead of wine, you can use red wine vinegar or apple cider vinegar.
  • Ensure you use low-sodium beef broth, or your stew will taste too salty.
  • If your potatoes are falling apart from cooking so long, wait until the four-hour mark to add them to the pot.
  • Another way to help keep them together is to leave the skin on your potatoes.
Picture of crockpot pork stew.

Slow Cooker Pork Stew

Catalina Castravet
Slow-cooker pork stew is excellent. Made with perfectly seasoned tender meat and delicious veggies in a rich wine-based broth.
5 from 23 votes
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 669 kcal

Ingredients
 
 

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

Cornstarch Mix:

  • 3 tablespoons cornstarch
  • 4 tablespoons water

Garnish:

  • Chopped fresh parsley

Instructions
 

  • 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 in one layer, working 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 the onion and garlic and cook for 1-2 minutes. Add 1 cup of broth to deglaze the skillet, using a wooden spoon to 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 to the slow cooker.
  • 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 thoroughly combined. Add the mixture to the pot during the last 30 minutes of cooking.
  • Garnish with chopped parsley and serve.

Nutrition

Calories: 669kcalCarbohydrates: 30gProtein: 32gFat: 47gSaturated Fat: 21gCholesterol: 109mgSodium: 1361mgPotassium: 1212mgFiber: 5gSugar: 6gVitamin A: 7323IUVitamin C: 23mgCalcium: 80mgIron: 3mg
Tried this recipe?Let us know how it was!
5 from 23 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

57 Comments

  1. That looks like a hearty stew that any family would love. I generally don’t use my crockpot but I know this is one recipe that will be used by everyone.5 stars

  2. Ohh now this sounds like it would be absolutely delicious – I really need to think about getting a slow cooker as I think it would work well for us.

  3. The temps have been up and down in my state. This recipe is going to be perfect for those cool spring nights.5 stars

  4. This looks like the perfect comfort dish. I love stew in the winter, but it’s good any time of year!

  5. I haven’t tried pork in the slow cooker yet but it’s definitely on my list to try, will save this for a cold or rainy day.

  6. All those layers of flavors are looking so good. I would love to have some of this warm and comforting stew right now!

  7. This Slow Cooker Pork Stew is making my tummy growl! Looks really delicious and this can totally satisfy my craving. Thanks for sharing.5 stars

  8. I don’t care what time of year it is, some comfort pots such as this one are necessary even during a hot summer. Your imagery is so tempting to my eyes that I’ve printed this and will be get back to you on the outcome but it’s sure to delight!

  9. This looks like a wonderfully hearty stew. I haven’t made a soup with pork in it and it would be nice to make a big batch.

  10. We tried this for dinner tonight and it was SO good!I love recipes that are in the crockpot and are very easy!5 stars

  11. What a delightful looking hearty stew. This is perfect for chilly night and the best part is how easy it is to make it. Great tip by the way, to add wine to chicken broth. I’m going to have to try that on my next recipe using broth. So tasty. Gotta love the crockpot!5 stars

  12. I just made this and it was really good. I will definately be making this again. Thank you so much for this recipe.5 stars

  13. Hi! I am making this tomorrow. I read what you wrote above and it mentions chopped tomatoes, white wine and chicken broth. The recipe ingredients say tomato paste, red wine and beef broth. Which should I use for the pork stew? I will be using pork tenderloin. Thanks for info. Looks delicious.5 stars

    1. Hi Jennifer,

      I mention in the recipe card to use 1 pound mini red potatoes (peeled and cut into halves), this is on top of tomato paste. Let me know if you have any more questions.

  14. Your recipe was delicious. Very tasty, tender pork and veggies. It didn’t thicken, like in your photos. I was so looking forward to a thick stew that stuck to my ribs. It was like a soup, albeit, a good soup. 🙂

    Did the cornstarch at the end, it didn’t help.5 stars

  15. I made this stew yesterday. The only change I made is I used canned beef broth for the liquid. It was delicious. I am passing the recipe along to friends and family.5 stars

  16. I haven’t made this recipe yet, but it looks great! I just wanted to let you know that I found a typo in the third step of the instructions:

    “Add the wine to the skillet to degraze it”

    I’m sure you meant “deglaze.”5 stars

  17. Fixed this for tonight’s supper; came out as good as it looks. We used potato starch to thicken instead of cornstarch. We find we get a better result using potato starch. We also substituted beef soup base and water for the beef broth and salt as that is what we normally use. Made a delicious supper for a cold night. Thank you.5 stars

  18. Delicious! I’ve made it a few times now. I use better then bouillon beef because that’s what we use for broth usually. I also add black beans like recommended. I misread the cornstarch and used flour instead and ive found that was successful in flavor and thickness.5 stars

  19. This was so good…the only thing I did different was to include some mushrooms. Paired it with some crusty bread and it was a wonderful meal.5 stars

  20. Why not deglaze non-stick pots & pans? I’ve deglazed non-Stick pots & pans for years with no problems.As always make sure you use plastic, teflon, etc. utensils to advoid scratches.

  21. On the “deglazing non-stick pan” issue. Simple answer is get a good cast iron, or stainless Dutch oven. I use my grandma’s Dutch oven for most items like this. It’s older than I am. Get a good pot/pan.

  22. I only have 7 hours to cook this will I be able to speed up the time by putting it on high for an hour please?

  23. The aroma from this dish simmering away in my crock pot had me salivating all day. At last, the taste…yummy!!! An old fashion stew, rich, satisfying and hearty. This recipe is a keeper.5 stars

  24. Brilliant recipe, apparently the best stew I’ve ever made so obviously it will be made again. I didn’t have red wine or bay leaves so I replaced them with balsamic and thyme. worked out wonderfully.5 stars

  25. OMG, this recipe is killer! I made it in the instant pot and used 1 sweet and 2 russet potatoes. Using all the herbs you listed and some fresh sage. I was blown away at how delicious this was. Thank you so much for your recipe, I will treasure it 🙏👍5 stars

  26. I’ve made this pork stew a few times now and it’s so delicious and hearty; perfect for Fall or Winter mealtime!!
    Followed the recipe exactly the first time, and then skipped searing the meat in a pan and I honestly couldn’t tell the difference. Still tossed the pork tenderloin cubes in the flour/salt/pepper mixture and then placed on the bottom of the crockpot. Meat and vegetables are so tender and flavorful! Having leftovers tonight, yum!5 stars