Czech Country-Style Pork Stew (Vepřové na chalupářský způsob)

Ingredients

• 0.6 kg Pork shoulder (bone‑in or boneless) (Cut into ~2 cm cubes; keep pieces a bit thick for juicier meat)
• 2 tbsp Vegetable oil (Divided – 1 tbsp for searing pork, 1 tbsp for onions and bacon)
• 2 pcs Onion (Medium size, peeled and diced fine)
• 2 pcs Smoked pork sausage (špekáček) (Slice into ¼‑inch half‑moon pieces)
• 0.5 tsp Caraway seeds (Toasted briefly with flour)
• 0.66 tsp Salt (Season pork before searing)
• 2 heaping tsp All‑purpose flour (Used to thicken the sauce; toast briefly)
• 4 pcs Tomatoes (Ripe, chopped roughly)
• 3 tbsp Ketchup (Adds sweetness and depth)
• 0.5 tsp Sweet paprika (Mild, adds color)
• 1 pinch Chili powder (Adjust to taste)
• 0.5 tsp Black pepper (Freshly ground)
• 2 tbsp Soy sauce (Adds umami)
• 1 pcs Carrot (Medium, peeled and sliced into thin rounds)
• 1 pcs Bell pepper (Any colour, diced)
• 1 dl Water (For deglazing onions; additional water added as needed during simmer)
• 3 tbsp Water (additional) (Mixed with ketchup)

Instructions

1. Prep all ingredients

   Trim any excess fat from the pork shoulder and cut into roughly 2 cm cubes. Season the pork with the measured salt and pepper. Peel and dice the onions, slice the smoked sausage into ¼‑inch half‑moon pieces, peel and slice the carrot, dice the bell pepper, and roughly chop the tomatoes.

   Time: PT15M

2. Sear the pork

   Place the skillet on high heat (stove setting 9) and add 1 tbsp oil. When the oil shimmers, add the pork in a single layer; do not overcrowd. Sear 4 minutes on the first side, then flip and sear another 4 minutes until a deep golden crust forms.

   Time: PT8M

3. Rest the pork

   Transfer the browned pork to a plate and set aside while you build the sauce.

   Time: PT2M

4. Sauté onions

   Add the remaining 1 tbsp oil to the same skillet. Reduce heat to medium‑high and add the diced onions. Cook, stirring occasionally, for about 5 minutes until they become translucent and start to caramelize.

   Time: PT5M

5. Deglaze with water

   Pour in 1 dl (100 ml) water, stirring to dissolve the fond. Let the liquid reduce for roughly 2 minutes until it thickens slightly.

   Time: PT2M

6. Cook the smoked sausage

   Add the sliced smoked sausage to the pan and fry for about 5 minutes, stirring, until the pieces turn lightly golden.

   Time: PT5M

7. Toast flour and spices

   Sprinkle the heaping teaspoons of flour and the caraway seeds over the mixture. Stir continuously for 1‑2 minutes until the flour turns a light golden color – this creates a roux that will thicken the stew.

   Time: PT2M

8. Build the sauce

   Add the chopped tomatoes, ketchup, 3 tbsp water, sweet paprika, pinch of chili, black pepper, and soy sauce. Stir well to combine all ingredients into a cohesive sauce.

   Time: PT2M

9. Return pork and add vegetables

   Put the seared pork back into the skillet. Add the sliced carrot and diced bell pepper. Pour in enough water (about 1‑1.5 cups) so the meat is just covered.

   Time: PT5M

10. Simmer until tender

    Reduce the heat to low, cover the skillet with its lid, and let the stew simmer for approximately 1 hour, stirring once every 15‑20 minutes. If the sauce reduces too much, add a little hot water.

    Time: PT1H

11. Finish and serve

    Remove the lid, give the stew a final stir, and serve hot with crusty bread or boiled potatoes.

    Time: PT5M

Nutrition Facts

Calories

440

Protein

32 g

Carbohydrates

8 g

Fat

40 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pork shoulder (bone‑in or boneless): Pork butt, Pork loin (less fatty)
• Instead of Vegetable oil: Canola oil, Sunflower oil
• Instead of Onion: Leeks, Shallots
• Instead of Smoked pork sausage (špekáček): Kielbasa, Andouille sausage
• Instead of Caraway seeds: Cumin seeds, Fennel seeds
• Instead of Salt: Sea salt, Kosher salt
• Instead of All‑purpose flour: Whole‑wheat flour, Gluten‑free flour blend
• Instead of Tomatoes: Canned diced tomatoes (400 g)
• Instead of Ketchup: Tomato paste + a pinch of sugar
• Instead of Sweet paprika: Smoked paprika (use half amount)
• Instead of Chili powder: Cayenne pepper, Red pepper flakes
• Instead of Black pepper: White pepper
• Instead of Soy sauce: Tamari, Coconut aminos
• Instead of Carrot: Parsnip, Turnip
• Instead of Bell pepper: Paprika (sweet)
• Instead of Water: Broth (adds flavor)

Equipment Needed

• Large heavy‑bottomed skillet or Dutch oven (≈3‑4 L)
• Wooden spoon or heat‑proof spatula
• Chef’s knife
• Cutting board
• Measuring spoons
• Measuring cup (liquid)
• Lid that fits the skillet/Dutch oven
• Plate (for resting meat) (optional)

Critical Steps — Do Not Skip

• Searing the pork to develop a deep crust.
• Toasting the flour and caraway seeds without burning.
• Simmering the stew for a full hour until the pork is tender.

Chef Tips from the Video

• Use a pork shoulder with a good amount of marbling – the fat keeps the stew juicy.
• Deglaze the pan with a splash of dry white wine instead of water for extra depth.
• Finish with a drizzle of good-quality olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• The stew tastes even better the next day; reheat gently on the stove.
• You can sear the pork a day ahead, refrigerate, and add the sauce just before simmering.