Pork Stew is a super easy and totally cozy dinner. Made in the slow cooker or instant pot, this is packs in some serious flavor without all the hassle!
Pork Stew
This recipe is part of my Dump it 'til it's hot series of dump recipes. It's all about making delicious food with minimal prep, no pre-cooking, the ability to freeze for a good make-ahead meal. And trust me when I say, easy never tasted so good!
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I love a good stew recipe. There’s nothing like a warm and cozy stew to warm you up on a chilly night. And while beef stew is always a tasty option (try this one!) a pork stew recipe sounded like a delicious idea as well!
This stew is packed with tasty veggies in a savory gravy. I used pork chops because they’re super budget-friendly and end up fall-apart tender. This makes a satisfying twist on a traditional stew that the whole family will love!
Tips for making this crockpot stew with pork
- I try not to cut the vegetables too small as they will break down in the slow cooker or instant pot.
- For the slow cooker, add the peas and the slurry for the last ½ hour of cooking time and switch the slow cooker onto high for that period.
- For the instant pot, after it’s done cooking and de-pressurizing, I set the instant pot to the saute setting and add the slurry and peas to thicken before serving.
- Be sure to do a 10 natural release in the instant pot to help tenderize the meat.
Frequently asked questions about making this pork stew slow cooker and instant pot recipe
- Can you freeze pork stew? Yes- either before cooking or after works just fine.
- Can I reheat pork stew? Yes- I reheat this in the microwave or in a pot on the stove.
- How long does pork stew last? 3-4 days covered in the refrigerator.
- What goes with pork stew? I like to serve this over boiled or mashed potatoes with a crusty piece of Italian bread.
- Can I make this in the instant pot? Yes- see the recipe below for instructions for both the slow cooker and instant pot!
- What cut of pork is best for pork stew? I use pork chops in this but you can also use ½ of a pork shoulder (or pork butt) cut into 2 inch chunks.
- What if I don't cook with alcohol? No problem, just leave the wine out.
Pork Stew Recipe Upgrades
Although this is designed to be a dump-and-go recipe, here are a few “upgrades” you can make if you have a little extra time on your hands and don’t mind doing a small amount of extra work. You don’t have to do them to have a delicious meal, but they will make this recipe come out even more delicious:
- Sear the pork chunks before placing it into the slow cooker (if you’re using an instant pot, you can do this on the saute setting).
- Serve over boiled or mashed potatoes with a crusty slice of bread.
Make it a meal!
A few great recipes to round out and complete this meal would be:
- Peas with Onions
- Easy Garlic Green Beans
- French Onion Mashed Potatoes
- Summer Bounty Strawberry Salad
- Grandma's Best Banana Cake
- Quick and Easy Chocolate Pudding Cake
Helpful tools:
- Slow cooker
- Instant pot
- Whisk
- Gallon freezer zipper bags
- Slow cooker liners
- Measuring spoons
- Measuring cups
- Chef's knife
- Cutting board
Pork Stew (Crockpot + Instant Pot)
Ingredients
- 3 large carrots, sliced
- 2 ribs celery, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 4-5 boneless pork chops, trimmed and cut into 1 inch pieces
- ¼ cup flour (to cover meat- ONLY IF USING STOVETOP INSTRUCTIONS)
- 2 cans chicken broth
- 3 Tablespoons white wine (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon dried thyme
- 4-6 tablespoon corn starch
- 2-3 Tablespoons water
- 1 cup frozen peas
Instructions
Crockpot instructions
- In crockpot combine carrots, celery, onion, garlic, pork chunks, broth, wine, salt pepper and thyme until well combined.
- Cover and cook on low for 7 hours.
- Towards the end of the cooking time, combine corn starch and water to make a slurry.
- Stir slurry and peas into the crockpot. Taste for seasoning and adjust seasonings if needed.
- Cover and increase the crockpot to high heat.
- Cook for an additional 30 minutes to thicken. Serve immediately.
Instant Pot instructions
- In Instant Pot combine onion, garlic, pork chunks, broth, wine, salt pepper and thyme until well combined.
- Cover and cook on high pressure for 15 minutes with a 10 minute natural release.
- Open the Instant Pot and add carrots and celery.
- Cover and cook on high pressure for 5 minutes and end with a quick release.
- Towards the end of the cooking time, combine corn starch and water to make a slurry.
- Uncover and turn the Instant Pot to the Saute setting.
- Add slurry and peas to the stew and simmer until stew has thickened and peas are tender. Taste for seasoning and adjust seasonings if needed. Serve immediately.
Stovetop instructions
- Coat a thick-bottom pan with one tablespoon of olive oil and sweat out carrots, onions and garlic over medium heat for 5-10 minute or until they've softened a bit. Remove from pot and set aside.
- While vegetables cook, sprinkle pork with salt and pepper and toss them in flour, leaving extra flour in the bowl once the pork is out. Whisk broth into remaining flour and set aside.
- Once vegetables are out of the pan, add the other tablespoon of oil and sear pork chunks on each side. Be careful not to crowd the pan.
- Once all pork is seared, add vegetables back into the pot and the chicken broth along with the peas, salt, pepper and thyme. Stir well and raise the heat a bit to bring to a boil. Once it's boiling, reduce the heat and simmer for an hour on low heat, stirring periodically.
- In the last 10 minutes of that hour, mix a little more flour with a small amount of water (a slurry) and stir into the stew to thicken. Serve immediately.
Notes
Now that you know how to make this Pork Stew recipe, be sure to share it and tag @thelifejolie on Instagram and Facebook. And be sure to pin it to save for later or bookmark it!
Check out other Dump It ‘Til It’s Hot posts:
- Dump recipes main page
- My introduction post
- Best tools for prepping dump recipes
- Tips for making dump dinners
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