Pork Meat Stew

No ratings yet

Hearty pork stew with mushrooms, carrots, and savory herbs served over egg noodles.

Prep Time35

Cook Time1 10

Total Time1 45

Course: Main Course, Stew

Cuisine: American

Keyword: pork, pork stew, stew

Servings: servings

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.

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.