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Classic Hearty Pork and Root Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 3 carrots, peeled and sliced
  • 2 russet potatoes, cubed
  • 1 parsnip, peeled and sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the pork cubes and brown them on all sides for about 5 minutes. This step builds flavor before the long cook time.
  • Transfer the browned pork to the slow cooker. Add the carrots, potatoes, parsnip, onion, and garlic.
  • In a small bowl, whisk the tomato paste into 1 cup of the chicken broth until smooth. Pour this mixture into the slow cooker along with the remaining broth.
  • Stir in the thyme, rosemary, salt, pepper, and bay leaves. Cover and cook on low for 7 to 8 hours.
  • Remove the bay leaves before serving. Stir gently to combine the ingredients.

Notes

For a thicker broth, mash a few potato cubes against the side of the pot and stir them back in during the last 30 minutes. Leftovers keep well in the refrigerator for three days and reheat nicely on the stovetop with a splash of broth to loosen the texture. If parsnips are hard to find, extra carrots work in their place without changing the overall flavor.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet