Lazy Sunday Pork & Vegetable Stew

Packed with potatoes, veggies, and tender chunks of pork, this flavor-packed Lazy Sunday Pork & Vegetable Stew is just the right comfort food for a cooler fall or winter’s day.

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Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. Up today: A Lazy Sunday Pork & Vegetable Stew recipe that simmers to perfect tenderness on your stove top across a weekend afternoon.

You’ll generally find both pork and potatoes on sale seasonally in the fall & early winter, making this big pot of stew an affordable dinner option! Here, I actually had a couple of large thick-cut boneless pork chops to use up — but instead of just cooking them up more traditionally I thought I’d stretch them further by incorporating them into a savory stew recipe that would also get a rainbow of veggies into my family. 🙂

(I threw my pot of stew together with the vegetables I had on hand, but you could certainly change these up and/or add in your own favorites.)

Lazy Sunday Pork & Vegetable Stew

Ingredients

– saute the pork

2 Tbsp flour
1/2 tsp black pepper
Sea salt, to taste
1.5 lbs boneless thick cut pork chops, pork loin, or pork stew meat, cut into stew-size cubes (don’t trim)
2 Tbsp olive oil
1/2 of a medium yellow onion, chopped
4 cloves garlic, chopped

– saute the veggies

1 Tbsp olive oil
2 carrots, peeled and chopped
1 rib celery, chopped
8 oz white or baby bella mushrooms, thickly sliced

– simmer the stew

32 oz beef broth
1 can fire roasted diced tomatoes
1 Tbsp balsamic vinegar
3/4 lb baby potatoes, quartered (can substitute roughly chopped red or Yukon gold potatoes)
2 tsp thyme
1 tsp rosemary, crushed between your fingers as you add it in
1/2 tsp pepper
1 bay leaf

– add near the end

1 can corn, drained
1 can cut green beans, drained
2 Tbsp flour
1/4 cup water

Directions

Combine 2 Tbsp flour with 1/2 tsp pepper and sea salt to taste, then chop up pork (if using chops or loin) and toss in flour mixture to coat.

Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, then add onion and saute for about three minutes, stirring occasionally. Add garlic and saute another minute, then add pork to the garlic & onions and cook for another five minutes over medium heat until lightly browned, stirring occasionally. Remove pork, garlic, and onion mixture to a separate bowl.

Add another Tbsp olive oil to the same pot, then add carrots and celery and saute for over medium heat for three minutes, continuing to stir occasionally. Add mushrooms and saute for another three minutes. Stir in broth, balsamic vinegar, tomatoes, potatoes, thyme, rosemary, pepper, and bay leaf.

Add pork and onions back in, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover pot, and simmer for another hour (or until potatoes are tender), stirring occasionally.

Remove bay leaf from pot. Stir together 2 Tbsp flour and 1/4 cup water in a separate small bowl, then stir the flour mixture into the stew to thicken it slightly. Stir in drained corn and green beans, then continue to simmer uncovered over medium-low for another 10 minutes.

Serve garnished with chopped fresh parsley, if desired.

Savory Stew for You

This pork & vegetable stew is a nice alternative to traditional beef stew recipes, and can also be more affordable than beef stew when you find pork seasonally on sale. Mr. 10 and I can’t stop eating it, and I think that it tastes even better reheated the next day! Try yours with a crusty sourdough or baguette, or serve with a simple side salad.

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5 from 3 votes

Lazy Sunday Pork & Vegetable Stew

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Packed with potatoes, veggies, and tender chunks of pork, this flavor-packed stew is just the right comfort food for a cooler fall day.

Course dinner

Total Time 1 hour hour 40 minutes minutes

Servings 8

Author Rachel Singer

Ingredients

– saute the pork

• 2 Tbsp flour
• 1/2 tsp black pepper
• Sea salt, to taste
• 1.5 lbs boneless thick cut pork chops, pork loin, or pork stew meat, cut into stew-size cubes (don’t trim)
• 2 Tbsp olive oil
• 1/2 of a medium yellow onion, chopped
• 4 cloves garlic, chopped

– saute the veggies

• 1 Tbsp olive oil
• 2 carrots, peeled and chopped
• 1 rib celery, chopped
• 8 oz white or baby bella mushrooms, thickly sliced

– simmer the stew

• 32 oz beef broth
• 1 can fire roasted diced tomatoes
• 1 Tbsp balsamic vinegar
• 3/4 lb baby potatoes, quartered (can substitute roughly chopped red or Yukon gold potatoes)
• 2 tsp thyme
• 1 tsp rosemary, crushed between your fingers as you add it in
• 1/2 tsp pepper
• 1 bay leaf

– add near the end

• 1 can corn, drained
• 1 can cut green beans, drained
• 2 Tbsp flour
• 1/4 cup water

Instructions

• Combine 2 Tbsp flour with 1/2 tsp pepper and sea salt to taste, then chop up pork (if using chops or loin) and toss in flour mixture to coat.
• Heat 2 Tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering, then add onion and saute for about three minutes, stirring occasionally. Add garlic and saute another minute, then add pork to the garlic & onions and cook for another five minutes over medium heat until lightly browned, stirring occasionally. 
• Remove pork, garlic, and onion mixture to a separate bowl.
• Add another Tbsp olive oil to the same pot, then add carrots and celery and saute for over medium heat for three minutes, continuing to stir occasionally. Add mushrooms and saute for another three minutes. 
• Stir in broth, balsamic vinegar, tomatoes, potatoes, thyme, rosemary, pepper, and bay leaf.
• Add pork and onions back in, increase heat to high, and bring to a boil. Reduce heat to medium-low, cover pot, and simmer for another hour (or until potatoes are tender), stirring occasionally.
• Remove bay leaf from pot. Stir together 2 Tbsp flour and 1/4 cup water in a separate small bowl, then stir the flour mixture into the stew to thicken it slightly. 
• Stir in drained corn and green beans, then continue to simmer uncovered over medium-low for another 10 minutes.
• Serve garnished with chopped fresh parsley, if desired.

Notes

I threw my stew together with the vegetables I had on hand, but you could certainly change these up and/or add in your own favorites.

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