This slow cooker pork stew recipe creates fork-tender pork and rich, savory vegetables. It is a simple, comforting meal perfect for family dinners or cold weather.
Author:ellievance
Prep Time:20 min
Cook Time:8 hours
Total Time:8 hours 20 min
Yield:6 servings 1x
Category:Dinner
Method:Slow Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
3 lbs pork shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 large onion, chopped
3 cloves garlic, minced
4 medium carrots, peeled and thickly sliced
3 medium potatoes, peeled and quartered
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups low-sodium beef broth
1/4 cup all-purpose flour
1/4 cup cold water
1 cup frozen peas (optional)
Instructions
Pat the pork cubes dry and season lightly with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pan. Remove the browned pork and set it aside.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Transfer the browned pork, cooked onions, carrots, and potatoes to your slow cooker.
Stir in the thyme, rosemary, salt, and pepper. Pour the beef broth over the ingredients.
Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the pork is very tender.
About 30 minutes before serving, mix the flour and cold water in a small bowl to create a slurry. Stir this slurry into the stew.
Continue cooking on HIGH for the final 30 minutes, or until the stew has thickened slightly.
Stir in the frozen peas, if using, during the last 5 minutes of cooking.
Taste and adjust seasoning before serving hot with crusty bread.
Notes
For an even deeper flavor, you can sear the vegetables briefly after cooking the onions.
If you prefer a thicker gravy, increase the flour and water slurry amount slightly.
This recipe works well with pork butt or pork loin if shoulder is unavailable.