Pork Stew

By Rachel Cooks

Ingredients

3 pounds boneless pork shoulder, excess fat trimmed, and cut into 1-inch pieces ((see note))
½ cup all-purpose flour
1 ½ teaspoons kosher salt, divided
1 teaspoon coarse ground black pepper, divided
1 teaspoon paprika
½ teaspoon garlic powder
2 tablespoons oil or ghee
4 medium carrots, cut into ½-inch slices ((about 2 cups))
4 stalks celery, cut into ¼-inch slices ((about 2 cups))
1 large onion, chopped ((about 2 cups))
4 cloves garlic, minced
2 tablespoons tomato paste
3 to 4 cups chicken broth, divided ((low sodium preferred))
1 pound baby potatoes, halved ((or Yukon gold potatoes, cut into 1-inch pieces))
1 can (14.5 ounces) diced tomatoes, undrained ((no salt added preferred))
1 sprig fresh rosemary
1 sprig fresh thyme
1 large bay leaf
2 cups frozen peas
½ cup chopped fresh parsley

Prep Time30mins
Cook Time90mins
Servings8

Instructions

In a large bowl, combine flour, 1 teaspoon salt, ½ teaspoon pepper, paprika, and garlic powder. Add pork and toss, coating all sides of pork cubes with flour mixture. Don't discard any leftover flour mixture at the bottom of the bowl.

In a large pot or Dutch oven, heat oil over medium-high heat. Add floured meat to pan in a single layer. You will have to do this in batches, trying not to overcrowd the pan. Brown the cubed pork on all sides, about 5 minutes per batch. Add more oil if needed. Remove the pork from pan and repeat until all the meat is browned. The meat won’t be fully cooked, just nicely browned on the outside.

Add carrots, celery, onion, ½ teaspoon salt, and ¼ teaspoon pepper to pot and cook, stirring, for 7 to 8 minutes or until onions are translucent.

Add garlic and cook for one minute or until fragrant. Add any leftover flour mixture and stir and continue to cook for 1 to 2 minutes. Add tomato paste, stirring to combine.

Add broth, scraping any brown bits off the bottom of pan.

Add browned pork, potatoes, and tomatoes to pan. Add rosemary, thyme, and bay leaf (you’ll remove and discard these later). Stir to combine. The ingredients should be mostly, but don’t have to be completely submerged. If needed, add a little broth.

Turn heat to high to bring stew to a boil, then reduce to low or medium-low to maintain a simmer. Cover and cook for 1 hour, 15 minutes, stirring occasionally. The stew should be gently simmering, not rapidly boiling. If needed, lower the heat.

About 10 minutes before serving, stir in peas (no need to thaw!) and parsley. If the stew seems too thick, add more broth until it's the desired consistency.

Before serving, remove stems of herbs and bay leaf. Taste the stew; season with salt and pepper as needed.