There are certain dinners that feel like they belong to cold weather. This Pork Meat Stew is one of them.
It’s the kind of meal (like beef stew) that simmers quietly while the house fills with the scent of sage, onions, and savory broth. It’s hearty without being heavy. Cozy without being complicated. And when spooned over a pile of hot egg noodles? Absolute comfort.
This isn’t a flashy stew. It’s not trendy. It’s just solid, old-school, deeply satisfying winter food. And sometimes that’s exactly what you want.
If you love hearty comfort food like this, you’ll also enjoy my recipes for Beef and Guinness Stew, Chicken and Dumplings and Ground Beef Stroganoff.
A Little History of Pork Stew
Stews have been around for centuries because they’re practical. Tougher cuts of meat become tender with time. Vegetables stretch the meal. A little flour thickens everything into something deeply satisfying.
This version feels rooted in that tradition — simple, hearty, and meant to be shared.
What Cut of Pork Is Best for Pork Stew?
Look for pork labeled “stew meat” or use pork shoulder cut into 1-inch cubes. You want something that benefits from slow cooking — tender, but still able to hold its shape.
Leaner cuts can dry out. A little bit of fat equals flavor.
How to Make Pork Meat Stew
- Preheat your oven to 350°F.
- Season pork with crushed sage and oregano. Brown it in butter in an oven-safe skillet until nicely caramelized. Remove and set aside.
- In the same skillet, cook mushrooms, onions, and garlic until softened and fragrant. Stir in chicken broth, bay leaf, and browned pork. Bring to a boil, cover, and transfer to the oven for 30 minutes. Add carrots. Cover and bake 20 minutes more, until carrots are crisp-tender.
- Meanwhile, melt remaining butter in a small saucepan. Stir in flour and Worcestershire sauce to form a paste.
- Return stew to stovetop. Stir in flour mixture. Bring to a boil and simmer a couple minutes until thickened. Remove bay leaf.
- Serve hot over egg noodles.
How to Adapt this pork stew recipe for the Slow Cooker:
- Brown the pork first in a skillet with 1 tablespoon butter. (Don’t skip this — it builds flavor.)
- Transfer browned pork to a 5 to 6 quart slow cooker.
- In the same skillet, sauté mushrooms, onions, and garlic. Add to the slow cooker.
- Add broth and bay leaf.
- Cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours.
- Add carrots during the last 1½ hours of cooking (on LOW) or last 45 minutes (on HIGH).
- About 30 minutes before serving, melt remaining butter, stir in flour and Worcestershire, and whisk in ½ cup of hot stew liquid to form a smooth paste. Stir back into the slow cooker and cook uncovered until thickened.
Serve over egg noodles.
Slow Cooker Tip:
If the stew seems thin, remove the lid for the final 20 to 30 minutes to allow it to reduce slightly.
Make It Your Own
- Add diced potatoes with the carrots.
- Stir in a splash of cream at the end.
- Add ½ teaspoon fresh thyme for an herbal twist.
- Toss in peas during the last few minutes.
- Deglaze the pan with a splash of dry white wine before adding broth for added depth.
- For a silkier finish, stir in 1 tablespoon cold butter at the very end.
It’s a flexible recipe!
Storage and Leftovers
This stew reheats beautifully. Store in the refrigerator up to 4 days. The flavor deepens overnight. Add a splash of broth when reheating if needed.
It also freezes well for up to 2 months.
Why Serve It Over Egg Noodles?
The noodles soak up the savory gravy and turn this into a full, satisfying meal. Rice Pilaf works. Mashed potatoes work. But egg noodles? That’s the classic.
(If serving egg-free, skip the noodles and choose another base.)
Pork Meat Stew
Equipment
Ingredients
- 1½ pounds lean pork stew meat, cut into 1-inch pieces
- 1 teaspoon dried sage, crushed
- 1 teaspoon dried oregano
- 4 tablespoons butter, divided
- 8 ounces mushrooms, halved or quartered
- 2 medium onions, chopped
- 4 medium garlic cloves, minced
- One 14-ounce can chicken broth
- 1 whole bay leaf
- 1 pound carrots, peeled & coarsely chopped
- 3 tablespoons all purpose flour
- 1 tablespoon Worcestershire sauce
- hot, cooked egg noodles, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Sprinkle pork with sage and oregano. In a 12-inch oven safe skillet, brown pork in 1 tablespoon of the butter over medium high heat, turning often. Remove pork from skillet. Add mushrooms, onions, and garlic to the skillet. Cook and stir until onion is tender. Stir in broth, bay leaf, and browned pork. Bring pork mixture to boiling. Remove from heat and cover. Place skillet in the oven and bake for 30 minutes. Stir in carrots; cover and bake for 20 minutes more or until carrots are crisp tender.
- In a small saucepan melt remaining 3 tablespoons butter over medium low heat. Remove from heat. Stir in flour and Worcestershire sauce. Remove skillet from oven. Return skillet to stove top; uncover. Stir in the flour mixture. Bring pork mixture to boiling over medium heat, stirring occasionally. Reduce heat and simmer, uncovered, for 2 minutes or until mixture is slightly thickened. Remove and discard bay leaf. Serve stew over hot cooked noodles.
Notes
- Brown the pork well before baking — deep caramelization equals deeper flavor.
- If pork stew meat isn’t available, use pork shoulder cut into 1-inch cubes.
- Don’t skip the oven step; gentle baking keeps the meat tender.
- For a thicker stew, simmer an extra minute or two after adding the flour mixture.
- Add diced potatoes with the carrots for a heartier version.
- This stew tastes even better the next day.
- Store leftovers up to 4 days in the refrigerator or freeze up to 2 months.
- If egg-free, serve over rice or mashed potatoes instead of egg noodles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
