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Slow Cooker Pork Stew with Root Vegetables

Close-up of a white bowl filled with rich, dark 8 hour pork stew chunks and carrots, sitting on a wooden table.
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This recipe translates professional cooking knowledge into a simple, set-it-and-forget-it slow cooker meal. You get fork-tender pork and hearty vegetables in a rich broth, perfect for family comfort food.

Ingredients

Scale
  • 3 lbs pork shoulder, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 3 medium russet potatoes, peeled and cut into 1.5-inch pieces
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch mixed with 3 tablespoons cold water (for thickening)

Instructions

  1. Season the pork cubes generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the pork cubes in batches on all sides. This step builds flavor; do not skip it. Remove the browned pork and set it aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Transfer the browned pork, onions, and garlic to your slow cooker.
  5. Add the carrots, potatoes, beef broth, red wine (if using), tomato paste, thyme, rosemary, bay leaf, and Worcestershire sauce to the slow cooker. Stir everything to combine.
  6. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours, until the pork is fork-tender.
  7. Remove the bay leaf. Taste the stew and adjust salt and pepper as needed.
  8. If you prefer a thicker stew, stir the cornstarch and cold water mixture together until smooth. Pour this slurry into the slow cooker. Stir well. Cover and cook on HIGH for 15 to 20 minutes, or until the broth has thickened to your liking.
  9. Serve hot with crusty bread for soaking up the rich sauce.

Notes

  • Browning the meat first is a key technique that professional cooks use to develop deep flavor in the final stew.
  • For the most tender pork, use pork shoulder (Boston butt).
  • If you want to serve this over rice, you may want to use slightly less liquid or thicken it more aggressively.

Nutrition

Find it online: https://kitchenslang.com/slow-cooker-pork-stew-root-vegetables/