14 Classic Pork Stew Recipes Built Around Thick Savory Gravy

Pork stews with thick gravy make an easy dinner option for busy weeknights. These recipes use basic ingredients and focus on building that rich sauce without extra steps. You can serve them over mashed potatoes, rice, or bread to soak up the flavors. I put together 14 classic versions that hold up well for leftovers or meal prep. They keep things simple while delivering the comfort you want from a stew.

Helpful Tips Before You Start

These tips focus on building a thick gravy that clings to the pork in every stew.

Brown the Pork in Batches

Sear the meat over medium-high heat until it forms a dark crust. This step adds depth to the gravy base without extra ingredients.

Build a Roux with the Drippings

After removing the pork, cook flour in the rendered fat for two minutes. Stir constantly to avoid lumps and create a sturdy thickening agent.

Simmer Uncovered to Reduce

Let the stew cook with the lid off for the final 20 to 30 minutes. The liquid evaporates slowly and the gravy reaches the right consistency on its own.

Add Starchy Vegetables Early

Toss in potatoes or carrots at the start of simmering. They release natural starches that help thicken the gravy from within.

Traditional Dutch Oven Pork Stew with Carrots and Pearl Onions

This stew builds a thick gravy right in the Dutch oven as the pork simmers with carrots and pearl onions. The result is a hearty meal with tender meat and vegetables that hold their shape. It works well for weeknight family dinners or casual weekend gatherings when you want something filling and straightforward.

The gravy comes from flour stirred into the pan juices, creating a savory coating that clings to every piece. Carrots add natural sweetness while pearl onions stay mild and whole. The Dutch oven keeps the heat even so nothing sticks or dries out.

Traditional Dutch Oven Pork Stew with Carrots and Pearl Onions

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board
• Wooden Spoon

Ingredients

  

• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 8 ounces pearl onions, peeled
• 3 tablespoons all-purpose flour
• 3 cups beef broth
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a Dutch oven over medium heat. Add the pork cubes and brown them on all sides, about 6 to 8 minutes. Season with salt and black pepper as they cook.
• Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant.
• Sprinkle the flour over the pork and stir to coat everything evenly. Cook for another minute to remove the raw flour taste.
• Slowly pour in the beef broth while stirring to prevent lumps. Add the bay leaves and bring the mixture to a simmer.
• Cover the Dutch oven and transfer it to a 325°F oven. Cook for 1 hour.
• Remove the pot from the oven and stir in the carrots and pearl onions. Cover and return to the oven for 45 more minutes, or until the pork is fork-tender and the gravy has thickened.
• Taste and adjust salt and pepper if needed. Remove the bay leaves before serving.

Notes

Stir the stew gently after adding the vegetables so the gravy stays thick. If it thickens too much, add a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop over low heat. Pearl onions can be swapped for small shallots if needed, but keep them whole to match the texture of the original dish.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board, Wooden Spoon

Hungarian Paprika Pork Stew with Sweet Onion Gravy

This stew turns sweet onions into a rich base that thickens into gravy around tender pork. The paprika adds earthy warmth without heat, making it a steady choice for weeknight dinners or weekend gatherings when you want something hearty.

The onions cook down slowly to bring out their natural sweetness, and the flour helps create a thick coating for the meat. Serve it over noodles or mashed potatoes so the gravy has plenty to cling to.

Hungarian Paprika Pork Stew with Sweet Onion Gravy

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Dutch Oven
• Wooden Spoon
• Knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into chunks
• 4 large sweet onions, thinly sliced
• 3 tablespoons sweet Hungarian paprika
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the pork chunks and brown them on all sides. Remove the pork and set it aside.
• Lower the heat to medium and add the remaining tablespoon of oil. Add the sliced sweet onions and cook them for 15 minutes, stirring often, until they turn soft and golden.
• Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir for 2 minutes to form a light roux.
• Add the sweet Hungarian paprika, salt, and black pepper. Stir to coat the onions evenly.
• Slowly pour in the beef broth while stirring to avoid lumps. Add the bay leaf and return the browned pork to the pot.
• Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
• Remove the bay leaf before serving.

Notes

Cook the onions until they reach a deep golden color to bring out the full sweetness that defines the gravy. If the gravy thickens too much during cooking, add a splash of broth to loosen it. Leftovers reheat well on the stovetop with a little extra broth to refresh the texture.

Course: Main Course
Cuisine: Hungarian
Equipment: Dutch Oven, Wooden Spoon, Knife

Apple Cider Braised Pork Stew with Thyme and Yukon Potatoes

This pork stew brings together tender chunks of meat and soft Yukon potatoes in a gravy that gets its body from a quick flour roux and its flavor from apple cider. The thyme adds an herbal note that keeps the sweetness of the cider in check, making it a good choice for cool evenings when you want something hearty but not heavy.

It works well for weeknight family meals or weekend cooking when you have time to let the braise develop. The finished dish has a thick gravy that clings to the potatoes and meat, with a balance of savory, slightly sweet, and earthy flavors.

Apple Cider Braised Pork Stew with Thyme and Yukon Potatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch pieces
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups apple cider
• 2 cups chicken broth
• 1.5 pounds Yukon gold potatoes, cut into 1-inch chunks
• 3 medium carrots, sliced into 1/2-inch rounds
• 2 tablespoons fresh thyme leaves
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Pat the pork dry and season it with the salt and pepper. Heat 2 tablespoons of the olive oil in a large Dutch oven over medium-high heat. Brown the pork in batches until it is seared on all sides, then transfer it to a plate.
• Lower the heat to medium and add the remaining tablespoon of olive oil. Cook the onion for 4 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
• Sprinkle the flour over the onions and stir for 1 minute to form a roux. Slowly pour in the apple cider while stirring to avoid lumps, then add the chicken broth.
• Return the pork to the pot along with the potatoes, carrots, thyme, and bay leaves. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
• Remove the bay leaves, taste, and adjust salt or pepper if needed before serving.

Notes

If the gravy seems too thin after the pork is tender, uncover the pot for the last 10 minutes and let it reduce while stirring. Leftovers reheat well on the stovetop with a splash of broth to loosen the gravy. You can swap the chicken broth for vegetable broth if preferred, but keep the apple cider as the main liquid to maintain the intended flavor.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife

Wild Mushroom Pork Stew in Rich Brown Gravy

This pork stew brings together tender cubes of pork and earthy wild mushrooms in a thick brown gravy that clings to every bite. The mushrooms add deep savory notes while the gravy stays rich without feeling heavy. It works well for weeknight dinners when you want something warm and filling that still feels a little special.

Serve it over mashed potatoes or buttered egg noodles when the weather turns cool. The gravy thickens as it simmers, so the finished stew holds its shape nicely on the plate.

Wild Mushroom Pork Stew in Rich Brown Gravy

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 12 ounces mixed wild mushrooms, sliced
• 1 large onion, diced
• 4 garlic cloves, minced
• 3 cups beef broth
• 1/4 cup all-purpose flour
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Pat the pork cubes dry and season them with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the pork in batches until all sides are seared. Remove the pork to a plate.
• Lower the heat to medium and add the butter to the same pot. Once melted, add the sliced mushrooms and diced onion. Cook until the mushrooms release their liquid and start to brown.
• Stir in the minced garlic and cook for one minute. Sprinkle the flour over the vegetables and stir for two minutes to form a roux.
• Slowly pour in the beef broth while stirring to avoid lumps. Add the thyme and return the browned pork to the pot.
• Bring the mixture to a gentle simmer, then cover and cook for 60 to 75 minutes until the pork is fork-tender and the gravy has thickened. Taste and adjust salt and pepper before serving.

Notes

If the gravy thickens too much while simmering, add a splash of extra beef broth. Cremini and shiitake mushrooms work especially well here for their meaty texture. Leftovers reheat smoothly on the stovetop with a little added broth to loosen the gravy.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Cutting board, Knife

Smoky Chipotle Pork Stew with Pinto Beans

This stew brings together tender pork and creamy pinto beans in a thick gravy that carries smoky heat from chipotle peppers. The flavor builds slowly as the gravy reduces, creating a balanced dish that feels hearty without being heavy. It works well for weeknight dinners when you want something warming that still comes together in one pot.

The gravy clings to the meat and beans, giving each bite a savory depth that pairs easily with simple sides like rice or warm tortillas. Pinto beans add a soft texture that contrasts the chunks of pork.

Smoky Chipotle Pork Stew with Pinto Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Dutch oven
• Wooden spoon
• Cutting board

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 chipotle peppers in adobo sauce, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3 cups chicken broth
• 2 (15-ounce) cans pinto beans, drained and rinsed
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes in a single layer and brown on all sides, about 6 to 8 minutes total. Remove the pork to a plate and set aside.
• Lower the heat to medium and add the diced onion. Cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
• Sprinkle the flour over the onions and stir for 1 minute to form a light roux. Add the minced chipotle peppers, cumin, and oregano, stirring to coat everything evenly.
• Slowly pour in the chicken broth while stirring to prevent lumps. Return the browned pork to the pot along with any juices.
• Add the drained pinto beans and bring the mixture to a simmer. Season with salt and black pepper. Cover and cook on low heat for 45 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.

Notes

For a thicker gravy, remove the lid during the last 15 minutes of simmering and stir more frequently. If the chipotle heat feels too strong, start with one pepper and add the second after tasting. Leftovers reheat well the next day as the flavors settle further, and a splash of broth can loosen the gravy if it thickens in the fridge.

Course: Main Course
Cuisine: Mexican
Equipment: Dutch oven, Wooden spoon, Cutting board

Dark Beer German Pork Stew with Braised Cabbage

This stew combines chunks of pork with dark beer to build a thick, savory gravy that coats the meat and vegetables. The cabbage braises right in the pot, turning soft and slightly sweet to balance the malt and roast notes from the beer.

It suits cold evenings when you want a one-pot meal that feels hearty without much fuss. The gravy thickens naturally during the simmer, so the dish holds up well for leftovers or casual gatherings.

Dark Beer German Pork Stew with Braised Cabbage

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Course Main Course

Cuisine German

Servings 4 people

Equipment

• Dutch Oven
• Wooden Spoon
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 small head green cabbage, cored and shredded
• 12 ounces dark beer
• 2 cups beef broth
• 3 tablespoons all-purpose flour
• 1 teaspoon caraway seeds
• 2 bay leaves
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork cubes in a single layer and brown on all sides, then remove the meat to a plate.
• Lower the heat to medium and add the onion to the same pot. Cook until softened, then stir in the garlic for one minute.
• Sprinkle the flour over the onions and stir for two minutes to form a roux. Slowly pour in the dark beer while scraping the bottom of the pot.
• Add the beef broth, caraway seeds, bay leaves, and the browned pork. Bring the mixture to a simmer.
• Stir in the carrots and shredded cabbage. Cover and cook on low heat for about 90 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
• Remove the bay leaves. Stir in the apple cider vinegar and season with salt and black pepper. Sprinkle with chopped parsley before serving.

Notes

Choose a malty dark beer like a dunkel or porter so the gravy stays smooth and not overly bitter. The cabbage releases moisture as it cooks, which helps create the right consistency without extra liquid. Leftovers reheat well on the stove with a splash of broth to loosen the gravy if needed.

Course: Main Course
Cuisine: German
Equipment: Dutch Oven, Wooden Spoon, Knife

Red Wine French Onion Pork Stew with Crusty Bread

This stew brings together tender pork and deeply caramelized onions in a rich red wine gravy. The slow cooking turns the onions sweet and the wine adds a bold, savory depth that clings to every bite of meat. It works well on cool evenings when you want something hearty but not heavy.

The crusty bread is there to soak up the thick gravy at the table. The texture stays balanced with soft onions and fork-tender pork rather than a thin broth.

Red Wine French Onion Pork Stew with Crusty Bread

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch cubes
• 4 large yellow onions, thinly sliced
• 2 cups dry red wine
• 3 cups beef broth
• 3 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 3 garlic cloves, minced
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 loaf crusty bread, sliced

Instructions

 

• Season the pork cubes with salt and pepper. Melt 2 tablespoons of butter in a Dutch oven over medium heat and brown the pork in batches until all sides are seared. Remove the pork and set it aside.
• Add the remaining 2 tablespoons of butter to the pot. Add the sliced onions and cook over medium-low heat, stirring often, until they turn golden brown and soft, about 25 minutes.
• Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the onions and stir for 2 minutes to form a light roux.
• Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for 3 minutes.
• Return the pork to the pot. Add the beef broth, thyme sprigs, and bay leaf. Bring to a gentle boil, then reduce to low heat, cover, and simmer for 1 hour and 15 minutes until the pork is tender and the gravy has thickened.
• Remove the thyme sprigs and bay leaf. Taste and adjust salt and pepper if needed. Serve hot with slices of crusty bread on the side.

Notes

Caramelize the onions slowly over steady low heat so they sweeten without burning, which builds the base flavor of the gravy. If the gravy thickens too much while simmering, add a splash of extra broth. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little water to loosen the gravy. Use a sturdy bread that holds up to dipping rather than a soft loaf.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Knife, Cutting board

Southern-Style Pork Stew with Okra and Tomatoes

This stew brings together tender pork and fresh vegetables in a thick gravy that clings to every bite. The combination of tomatoes and okra gives it a bright, slightly tangy note that balances the rich pork. It works well for weeknight family meals or weekend gatherings when you want something hearty and straightforward.

The gravy forms as the flour coats the browned pork and vegetables, then simmers down with broth and tomatoes. Okra added later keeps its shape while helping the sauce stay thick. Serve it over rice or with cornbread to soak up the gravy.

Southern-Style Pork Stew with Okra and Tomatoes

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 8 ounces fresh okra, sliced into 1/2-inch pieces
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the pork cubes in a single layer and brown on all sides, about 6-8 minutes total. Remove the pork to a plate and set aside.
• Add the remaining tablespoon of oil to the pot. Stir in the onion and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute more.
• Sprinkle the flour over the onions and garlic. Stir constantly for 2 minutes to form a light roux that will thicken the gravy.
• Slowly pour in the beef broth while stirring to avoid lumps. Add the diced tomatoes, thyme, bay leaf, and the browned pork. Season with salt and pepper.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
• Stir in the sliced okra. Cook uncovered for 10-12 minutes until the okra is tender but still holds its shape. Remove the bay leaf before serving.

Notes

If the gravy thickens too much during simmering, add a splash of broth to loosen it. Fresh okra works best here because it releases less liquid than frozen. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove with a little extra broth to restore the gravy consistency.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board

Rosemary White Bean Pork Stew with Garlic Gravy

This stew brings together chunks of pork and creamy white beans in a thick gravy built from garlic and rosemary. The gravy coats each bite without being heavy, giving the dish a savory depth that feels both familiar and fresh. It works well on weeknights when you want a one-pot meal that reheats nicely for leftovers.

It suits cool weather but is light enough to serve year-round with simple sides. The rosemary adds a woodsy note while the garlic stays in the background, supporting the pork and beans rather than overpowering them.

Rosemary White Bean Pork Stew with Garlic Gravy

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• wooden spoon
• knife
• cutting board

Ingredients

  

• 1 1/2 pounds pork stew meat, cut into 1-inch pieces
• 2 cans (15 ounces each) white beans, rinsed and drained
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, sliced
• 3 cups chicken broth
• 2 sprigs fresh rosemary
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork pieces and brown them on all sides, about 6 to 8 minutes. Season with salt and pepper as they cook.
• Add the onion, carrots, and minced garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Sprinkle the flour over the mixture and stir for 1 minute to form a light roux that will thicken the gravy.
• Slowly pour in the chicken broth while stirring to avoid lumps. Add the rosemary sprigs and bring the stew to a simmer.
• Reduce the heat to low, cover, and cook for 45 minutes until the pork is tender.
• Stir in the rinsed white beans and simmer uncovered for 10 more minutes so the beans warm through and the gravy thickens further. Remove the rosemary sprigs before serving.

Notes

If the gravy seems too thin after adding the beans, mash a few beans against the side of the pot and stir them back in to help thicken it naturally. Leftovers taste even better the next day because the flavors settle. Reheat gently on the stove with a splash of broth if needed. Skip dried rosemary here because fresh sprigs give cleaner flavor that infuses the gravy without turning woody.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, wooden spoon, knife, cutting board

Bacon and Lentil Pork Stew with Smoked Paprika

This stew pairs smoky bacon with tender chunks of pork and earthy lentils. Smoked paprika builds a deep flavor while the lentils and a simple flour thickening create a thick, savory gravy that coats the meat and vegetables.

It suits cool evenings when you want a one-pot meal that feels substantial. The result is a hearty dish with balanced smokiness and a rich texture that holds up well to reheating.

Bacon and Lentil Pork Stew with Smoked Paprika

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 pound pork stew meat, cut into 1-inch cubes
• 4 slices bacon, chopped
• 1 cup brown lentils, rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 2 carrots, sliced
• 1 bay leaf
• Salt and black pepper to taste

Instructions

 

• Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
• Add the pork cubes to the bacon fat and brown them on all sides. Season with salt and pepper during this step.
• Stir in the diced onion and minced garlic. Cook for 3 minutes until the onion softens.
• Sprinkle the smoked paprika and flour over the meat and vegetables. Stir for 1 minute to coat everything evenly and cook out the raw flour taste.
• Pour in the beef broth while stirring to prevent lumps. Add the rinsed lentils, sliced carrots, and bay leaf.
• Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes, stirring occasionally, until the pork is tender and the gravy has thickened.
• Remove the bay leaf, return the cooked bacon to the pot, and adjust salt and pepper if needed before serving.

Notes

Simmer uncovered for the final 10 minutes if the gravy needs extra thickening. Brown lentils hold their shape best here. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth to loosen the gravy.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Wooden spoon, Knife, Cutting board

Butternut Squash Harvest Pork Stew with Sage

This stew pairs chunks of tender pork with sweet butternut squash in a thick gravy that gets its depth from sage. It works well on busy weeknights or relaxed weekends when the weather turns cool and you want a one-pot meal that feels hearty without much fuss.

The gravy forms naturally as the pork simmers and the flour thickens the broth. Fresh sage keeps the flavor balanced and slightly earthy while the squash softens just enough to add natural sweetness.

Butternut Squash Harvest Pork Stew with Sage

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Sharp knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch cubes
• 1 medium butternut squash (about 2 pounds), peeled and cut into 1-inch cubes
• 1 large onion, diced
• 2 carrots, sliced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 tablespoons chopped fresh sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 6 minutes.
• Add the onion, carrots, and garlic to the pot. Cook for 4 minutes until the onion starts to soften.
• Sprinkle the flour over the meat and vegetables. Stir well for 1 minute so the flour coats everything and begins to form a base for the gravy.
• Slowly pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a simmer.
• Add the butternut squash, sage, salt, and pepper. Stir to combine.
• Cover the pot and simmer on low heat for 45 minutes, stirring once or twice, until the pork is tender and the gravy has thickened.

Notes

Simmer the stew uncovered for the last 10 minutes if the gravy needs to reduce further. Fresh sage gives the best flavor here. Leftovers reheat well on the stove with a splash of broth to loosen the gravy.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Sharp knife

Mediterranean Olive and Artichoke Pork Stew

This pork stew brings together tender cubes of meat simmered in a thick gravy that picks up briny notes from olives and a slight tang from artichokes. The Mediterranean flavors keep it bright while the gravy makes it filling and comforting for cooler evenings or family dinners.

It works well when you want a one-pot meal that feels a little different from standard beef stews. The olives and artichokes hold their shape during cooking and add texture against the rich sauce.

Mediterranean Olive and Artichoke Pork Stew

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Measuring Cups

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1/2 cup pitted Kalamata olives, halved
• 1 tablespoon lemon juice

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides, about 6 minutes total. Remove the pork and set it aside.
• Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more. Sprinkle the flour over the onions and stir for 1 minute to form a roux.
• Slowly pour in the chicken broth while stirring to avoid lumps. Return the pork to the pot along with the oregano, salt, and pepper. Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes, stirring occasionally.
• Add the artichoke hearts and olives. Continue simmering uncovered for 15 minutes so the gravy thickens further. Stir in the lemon juice right before serving.

Notes

Simmer the stew uncovered in the final stage only after adding the artichokes so the gravy reduces without breaking down the vegetable pieces. If the gravy seems too thick at the end, add a splash of broth. Leftovers reheat well on the stovetop with a little extra liquid to loosen the sauce.

Course: Main Course
Cuisine: Mediterranean
Equipment: Large Pot, Wooden Spoon, Measuring Cups

Ginger-Soy Pork Stew with Bok Choy and Rice

This stew brings tender pork pieces together in a thick ginger-soy gravy that coats the meat and vegetables. The sauce stays rich and savory while the bok choy keeps a slight crunch, making the whole dish feel balanced and hearty.

It works well on cooler evenings when you want a one-pot meal that still tastes fresh. The rice underneath catches all the gravy, so each bite has plenty of flavor without extra work.

Ginger-Soy Pork Stew with Bok Choy and Rice

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Dutch oven
• Mixing bowl

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1/4 cup soy sauce
• 2 cups chicken broth
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 2 bunches bok choy, chopped into 2-inch pieces
• 4 cups cooked white rice, for serving
• 2 green onions, sliced, for garnish

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides for about 6 minutes total.
• Stir in the minced garlic and ginger. Cook for 1 minute until fragrant.
• Pour in the soy sauce and chicken broth. Bring the mixture to a simmer, then lower the heat, cover, and cook for 45 minutes until the pork is tender.
• Stir the cornstarch slurry into the pot and simmer uncovered for 5 minutes until the gravy thickens.
• Add the bok choy and cook for 3 minutes until it softens slightly but still holds texture.
• Spoon the stew over bowls of cooked white rice and top with sliced green onions.

Notes

Add the bok choy right at the end so it stays bright green and crisp instead of turning mushy. If the gravy thickens too much while it sits, stir in a splash of broth before serving. Leftovers reheat well on the stovetop with a little extra liquid to loosen the sauce.

Course: Main Course
Cuisine: Asian
Equipment: Dutch oven, Mixing bowl

Classic Sunday Pork Stew with Sweet Peas and Dumplings

This pork stew brings tender cubes of meat together in a thick, savory gravy that clings to every bite. Sweet peas add a gentle pop of freshness while fluffy dumplings steam on top for a complete one-pot meal. It works well for relaxed Sunday dinners when you want something hearty that feels like a hug in a bowl.

The gravy forms from a simple flour roux and simmers low until it reaches a rich consistency. Peas go in near the end so they stay bright, and the dumplings cook directly in the steam from the stew for soft, pillowy texture.

Classic Sunday Pork Stew with Sweet Peas and Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Mixing bowl

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup frozen sweet peas
• 1 cup all-purpose flour (for dumplings)
• 1.5 teaspoons baking powder
• 1/2 teaspoon salt (for dumplings)
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

 

• Heat the vegetable oil in a large pot over medium-high heat. Add the pork cubes and brown them on all sides for 6 to 8 minutes. Remove the pork to a plate and set aside.
• Lower the heat to medium and add the diced onion to the same pot. Cook for 4 minutes until softened. Sprinkle in the 3 tablespoons of flour and stir for 1 minute to form a roux.
• Slowly pour in the chicken broth while stirring to avoid lumps. Return the browned pork to the pot along with the thyme, 1 teaspoon salt, and black pepper. Bring to a simmer, then cover and cook for 45 minutes until the pork is tender and the gravy has thickened.
• Stir in the frozen sweet peas and let them heat through for 3 minutes.
• In a mixing bowl, combine the 1 cup flour, baking powder, and 1/2 teaspoon salt. Stir in the milk and melted butter until a soft dough forms. Drop spoonfuls of dough onto the surface of the simmering stew.
• Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam properly. Serve once the dumplings are cooked through.

Notes

Add the peas only after the pork has finished simmering so they keep their color and slight sweetness. If the gravy thickens too much while the dumplings cook, splash in a little extra broth before dropping the dough. Leftovers reheat well on the stove with a splash of broth to loosen the gravy again.

Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl