Pork and Potato Stew

Hey everyone! I'm so excited to share my go-to recipe for the most comforting and incredibly simple pork and potato stew. You know those days when you crave something hearty but don't want to spend hours in the kitchen? This recipe is exactly for those moments! It's super easy to whip up right on your stovetop, making it a perfect weeknight meal. I promise, even if you’re a beginner cook, you’ll nail this! My Simple Stovetop Pork & Potato Stew Recipe Here's what I usually grab from my pantry and fridge to make this delicious stew. The beauty is you can totally adjust it based on what you have! Ingredients: 1-1.5 lbs boneless pork shoulder (pork stew meat works perfectly!), cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 2-3 cloves garlic, minced 4 cups beef or chicken broth (or even water if you’re in a pinch!) 2 cups diced potatoes (Yukon Gold or Russet are my favorites for stews) 1 cup mixed vegetables (carrots, celery, peas – whatever you like! I often throw in some frozen mixed veggies for convenience, especially to make it a more comprehensive 'pork stew recipe with vegetables'). 1 (14.5 ounce) can diced tomatoes, undrained 1 teaspoon dried thyme 1 bay leaf Salt and black pepper to taste Optional: 1-2 tablespoons flour or cornstarch mixed with a little water for thickening Instructions: Sear the Pork: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the pork cubes with salt and pepper. Brown the pork in batches until nicely seared on all sides. Don't overcrowd the pot! Remove the pork and set aside. Sauté Aromatics: Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Combine & Simmer: Return the seared pork to the pot. Pour in the broth and diced tomatoes. Add the diced potatoes, mixed vegetables, dried thyme, and bay leaf. Give it a good stir. Cook Until Tender: Bring the stew to a gentle simmer, then reduce heat to low, cover, and let it cook for at least 60-90 minutes, or until the pork is fork-tender and the potatoes are soft. For a richer flavor, I sometimes let it simmer for up to 2 hours. Thicken (Optional): If you prefer a thicker stew, mix 1-2 tablespoons of flour or cornstarch with an equal amount of cold water to form a slurry. Stir this into the simmering stew and cook for a few more minutes until it thickens to your liking. Season and Serve: Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Serve hot with some crusty bread or a sprinkle of fresh parsley. My Top Tips & Variations: Pork Choice: While pork shoulder is great, I've also used pork loin (just be careful not to overcook it!) or even leftover cooked pork roast. If you have leftover pork roast, you can adapt this into a fantastic 'leftover pork roast casserole with potatoes' by simply combining the ingredients and baking until bubbly. Veggie Boost: Don't hesitate to add more veggies like bell peppers, green beans, or even some spinach at the end. For a heartier 'pork rib stew with potatoes and carrots', add bone-in pork ribs and adjust cooking time for tenderness. Soupier Version: If you prefer a lighter, more soupy consistency, just add an extra cup of broth. It makes for a wonderful 'simple pork soup recipe with potatoes'. Spice it Up: A pinch of red pepper flakes can add a nice kick! Honestly, this recipe has become a staple in my home. It’s comforting, satisfying, and incredibly flavorful for how little effort it takes. Give it a try and let me know what you think!