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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