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Meat, Classics and bistro fare

Pork stew with potatoes and carrots

Pork stew with potatoes and carrots is a slow cooked dish for 4 people, ready in 1 hour 50 minutes, rated easy, for about €2.40 per person. The pork shoulder is browned first in a Dutch oven, then simmers slowly with the vegetables until tender. The key to success is browning the flour with the onions, which gives the gravy its color and a nutty flavor.

A pork stew slow cooked in a Dutch oven with potatoes, carrots and onions, everything turns tender in a rich brown gravy.

Pork stew with potatoes and carrots
Total time
1 h 50
Difficulty
Easy
Cost per person
€2.40
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Pork shoulder, cut into cubes, browns in a Dutch oven before simmering for nearly an hour in a brown gravy thickened with flour. The potatoes and carrots, cut into large chunks, finish cooking in that same gravy and soak up all its flavor. The pork turns tender, the vegetables hold their shape, and the whole dish keeps that comforting feel of a winter stew.

This is a dish for a lazy Sunday, when the pot can simmer quietly while you go about your day. Kids tend to like it, the meat is tender and the vegetables are familiar, with nothing unexpected on the plate. Mon Chou actually recommends making it the day before, the stew tastes even better once reheated the next day.

The ingredients

4 people

Butcher

  • Pork shoulder, cubed 1 kg

Fruits and vegetables

  • Potatoes 700 g
  • Carrots 500 g
  • Onions 2
  • Garlic 2 cloves
  • Bouquet garni 1

Pantry

  • Flouroften in the pantry 2 tbsp
  • Tomato pasteoften in the pantry 1 tbsp
  • Sunflower oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten

The step by step recipe

  1. Brown the pork cubes in a Dutch oven with the oil, then set aside. 10 min

    Brown the shoulder in two batches, it gets a nice brown color instead of boiling.

  2. Sweat the onions and garlic, add the flour and tomato paste, and stir. 4 min

    Let the tomato paste roast for a minute.

  3. Put the meat back in, add hot water to cover, add the bouquet garni, salt, pepper and let it simmer. 1 h

    Stir and scrape the bottom, the flour tends to stick under the pork.

  4. Add the carrots and potatoes in large chunks. 30 min

    Cut them fairly large so they hold their shape.

  5. Taste, adjust the seasoning and serve straight from the pot.

    A stew tastes better the next day, feel free to make it ahead of time.

Our tips to get it right

  • Pick waxy potatoes, they hold up better during long cooking without turning to mush.
  • Check the liquid level halfway through and add a bit of hot water if needed, the stew should never stick to the bottom.
  • Keep it at a gentle simmer with the lid on, a light bubble is enough, a hard boil would toughen the meat.

The variations

  • Swap the pork shoulder for pork neck, slightly more marbled, for an even richer gravy.
  • For a meatless version, replace the pork with button mushrooms and chickpeas, and cut the simmering time to 25 minutes.
  • For kids in a hurry, cut the vegetables smaller, they will cook faster and turn out even more tender.

What to serve it with

  • Crusty bread to mop up the gravy
  • A green salad with a sharp vinaigrette
  • A glass of apple juice

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the potatoes since they lose some texture. Reheat it gently in a pot, adding a splash of water if the gravy has thickened too much.

Questions about this dish

Can you make this pork stew ahead of time?

Yes, it is even recommended. Make the stew the day before and reheat it gently the next day, the flavor deepens after resting overnight in the fridge.

Can you thicken the gravy without flour?

You can use cornstarch mixed with a little cold water, added near the end of cooking. The nutty flavor from the browned flour will be less noticeable though.

What cut of pork works if you don't have shoulder?

Pork neck or cubed pork leg both work well. Avoid very lean cuts, they tend to toughen during the long simmer.

How do you know the stew is fully cooked?

The meat should pull apart easily with a fork and the vegetables should be tender when pierced with a knife. If the pork is still firm, keep simmering gently in 15 minute increments.

How long does it take to make a pork stew with potatoes and carrots?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork stew with potatoes and carrots?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork stew with potatoes and carrots cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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