Pork Stew Recipes Slow Cooker

Ingredients

• 1.75 cup Red Wine (dry red wine, for deglazing)
• 2 lb Pork Stew Meat (diced pork shoulder or pre‑cut stew meat)
• 1 lb Red Potatoes (small red potatoes, halved)
• 1 cup Frozen Sweet Peas (mini peas, thawed)
• 1 cup Carrots (peeled and diced)
• 1 cup Celery (diced)
• 1 cup Yellow Onion (roughly 1 medium onion, diced)
• 5 clove Garlic Cloves (minced)
• 0.25 cup All-Purpose Flour (for coating pork)
• 4 tbsp Vegetable Oil (for browning pork)
• 2 tbsp Unsalted Butter (for sautéing aromatics)
• 2 tbsp Tomato Paste (adds depth)
• 2 tsp Old Bay Seasoning (classic seafood seasoning used for flavor)
• 0.5 tsp Red Pepper Flakes (adds mild heat)
• 0.5 tsp Black Pepper (freshly ground)
• 3 tsp Salt (adjust to taste)
• 5 cup Beef Broth (prepared with Better Than Bouillon or stock)
• 3 leaf Bay Leaves (adds aromatic flavor)

Instructions

1. Prep Vegetables & Aromatics

   Dice the red potatoes, carrots, celery, and yellow onion into bite‑size pieces. Thaw the frozen peas. Mince the garlic cloves. Measure out all spices, broth, wine, and flour.

   Time: PT0H15M

2. Season and Coat Pork

   In a large bowl combine the pork pieces with 2 tsp salt, 2 tsp Old Bay, ½ tsp red pepper flakes, and ½ tsp black pepper. Toss to coat, then sprinkle the ¼ cup flour over the meat and mix until evenly coated.

   Time: PT0H05M

3. Heat Skillet

   Add 2 tbsp vegetable oil to the skillet and heat over medium‑high until the oil shimmers, about 2 minutes.

   Time: PT0H02M

4. Brown Pork in Batches

   Working in a single layer, add half of the pork to the skillet. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Transfer browned pieces to the bowl. Repeat with the remaining pork.

   Time: PT0H10M

5. Deglaze with Red Wine

   Pour the 1 ¾ cup red wine into the hot skillet, scraping up all browned bits with a wooden spoon. Let it reduce for about 2 minutes.

   Time: PT0H02M

6. Sauté Garlic and Onion

   Add the remaining 2 tbsp vegetable oil and 2 tbsp butter. Once butter melts, add the minced garlic and diced onion. Sauté for 2‑3 minutes until the onion becomes translucent.

   Time: PT0H03M

7. Add Tomato Paste

   Stir in 2 tbsp tomato paste and cook for 1 minute to caramelize.

   Time: PT0H01M

8. Add Initial Broth

   Pour 1 cup of the prepared beef broth into the skillet, scraping the bottom to release any remaining fond. Bring to a gentle simmer.

   Time: PT0H02M

9. Transfer to Slow Cooker

   Move the browned pork, wine‑broth mixture, and any pan juices into the slow cooker.

   Time: PT0H02M

10. Add Remaining Ingredients

    Stir in the remaining 4 cups beef broth, diced potatoes, carrots, peas, celery, bay leaves, and the remaining tomato paste if not already fully incorporated. Sprinkle a pinch of salt and pepper.

    Time: PT0H05M

11. Slow Cook

    Cover the slow cooker, set to LOW, and cook for 7‑8 hours, checking once midway for seasoning.

    Time: PT7H30M

12. Finish and Serve

    Remove the bay leaves, give the stew a final stir, adjust seasoning if needed, and serve hot with crusty bread.

    Time: PT0H05M

Nutrition Facts

Calories

788

Protein

45 g

Carbohydrates

30 g

Fat

45 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Wine: Additional beef broth, More red wine vinegar
• Instead of Pork Stew Meat: Chicken thigh pieces, Beef stew meat
• Instead of Red Potatoes: Yukon Gold potatoes, Russet potatoes
• Instead of Frozen Sweet Peas: Fresh peas, Edamame
• Instead of Carrots: Parsnips, Turnips
• Instead of Celery: Fennel stalks, Leek
• Instead of Yellow Onion: White onion, Shallots
• Instead of Garlic Cloves: Garlic powder (1 tsp), Garlic paste
• Instead of All-Purpose Flour: Cornstarch (for gluten‑free), Rice flour
• Instead of Vegetable Oil: Olive oil, Canola oil
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Tomato Paste: Tomato sauce (1/4 cup), Ketchup (1 tbsp)
• Instead of Old Bay Seasoning: Cajun seasoning, Paprika + celery salt
• Instead of Red Pepper Flakes: Cayenne pepper (pinch), Chili powder
• Instead of Black Pepper: White pepper
• Instead of Salt: Kosher salt, Sea salt
• Instead of Beef Broth: Chicken broth, Vegetable broth
• Instead of Bay Leaves: Thyme, Oregano

Equipment Needed

• Large Skillet or Dutch Oven
• Slow Cooker
• Measuring Cups and Spoons
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Bowl for Browning Meat
• Ladle (optional)

Critical Steps — Do Not Skip

• Seasoning and flour coating of the pork
• Browning the pork in batches
• Deglazing the skillet with red wine
• Slow cooking for 7‑8 hours on low

Chef Tips from the Video

• Pat the pork dry before seasoning to achieve a better sear.
• Deglazing with red wine adds acidity and depth; do not skip this step.
• If you prefer a richer broth, replace half of the beef broth with chicken broth.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer‑safe bags; freeze for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Season and brown the pork up to step 5, then refrigerate the meat and pan juices overnight; add broth and vegetables in the morning and start the slow cooker.
• Prepare the beef broth in advance using bouillon cubes and store in the fridge.

Frequently Asked Questions