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Lazy Sunday Pork & Vegetable Stew

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 40 minutes
Servings 8
Author Rachel Singer

Ingredients

- saute the pork

  • 2 tablespoon flour
  • ½ teaspoon 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 tablespoon olive oil
  • ½ of a medium yellow onion, chopped
  • 4 cloves garlic, chopped

- saute the veggies

  • 1 tablespoon 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 tablespoon balsamic vinegar
  • ¾ lb baby potatoes, quartered (can substitute roughly chopped red or Yukon gold potatoes)
  • 2 teaspoon thyme
  • 1 teaspoon rosemary, crushed between your fingers as you add it in
  • ½ teaspoon pepper
  • 1 bay leaf

- add near the end

  • 1 can corn, drained
  • 1 can cut green beans, drained
  • 2 tablespoon flour
  • ¼ cup water

Instructions

  • Combine 2 tablespoon flour with ½ teaspoon pepper and sea salt to taste, then chop up pork (if using chops or loin) and toss in flour mixture to coat.
  • Heat 2 tablespoon 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 tablespoon 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 tablespoon flour and ¼ 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.