Main Page
Homemade dinner
Pork stew with potatoes and vegetables

Pork Stew with Potatoes and Vegetables

Wonderfully aromatic, hearty, and easy to make! Pork stew with potatoes and vegetables is a great dish for lunch or dinner. It comes together incredibly easily — any cook can handle it. Feel free to mix things up by adding fresh tomatoes, mushrooms, or your favorite spices.

Pearl

Recipe author

Composition / ingredients

Servings:

Pork

500

Potatoes

Onion

Carrot

Vegetable oil

Tomato sauce

Salt

Ground black pepper

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 33 % 9 g

Carbohydrates 44 % 12 g

150 kcal

GI: 92 / 8 / 0

Cooking method

Step 1:

How do you make pork stew with potatoes and vegetables? Gather all the ingredients on the list. If your meat is frozen, take it out of the freezer ahead of time and let it thaw completely. Rinse the pork and pat it dry with paper towels.
Step 2:

Peel the potatoes, carrot, and onion, and wash the vegetables. Cut the meat into evenly sized small pieces.
Step 3:

Cut the onion and carrot however you like. I diced the onion and cut the carrot into thin sticks. The potatoes can be cut into wedges or small cubes.
Step 4:

Heat a little refined vegetable oil in a skillet. Sear the pork pieces over high heat until partway cooked, stirring so they don't scorch.
Step 5:

In a Dutch oven or heavy-bottomed pot, heat the remaining oil. Add the onion and carrot to cook. Cook for about five minutes, until they turn golden.
Step 6:

Add the tomato sauce and the seared pork. You can use ketchup or canned tomatoes in their juice in place of the tomato sauce. Cook everything together for another five minutes.
Step 7:

Add the potatoes to the pot, pour in about 2 cups (500 ml) of water, and salt to taste. Adjust the amount of water to your liking — for a thick, soupy stew, use a bit more. Add your favorite spices at this point. Stir everything together, and once it comes to a boil, lower the heat to medium. Cover and simmer until everything is tender, which takes 20 to 30 minutes.
Step 8:

Five minutes before the end of cooking, add the bay leaf and ground pepper. Let the finished stew rest for a bit, then serve.
Step 9:

Offer everyone some minced garlic and fresh herbs to add to their bowl. It's delicious with fresh vegetables and salads.

Enjoy!
A note on liquid: whether or not the recipe gives an amount of water, it's best to go by your own preference (thick versus thin), the size of your pot, and the ingredients you're using. Keep in mind that the author's idea of how much meat, potatoes, grains, and other ingredients belong in the pot may not match yours. In practice, if it's your first time, don't cook a whole potful at once. Make a small test batch for one or two people: scale all the ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick stew, up to 1.5–2 cups for a thinner one. Remember that some liquid cooks off along the way. After tasting a small batch, you can dial in both the liquid and the proportions to your taste. Before long, like most seasoned cooks, you'll be adding water and ingredients by eye.
Wash the meat and be sure to pat it dry with a paper towel — otherwise the extra moisture will keep it from browning, and it will steam instead.
For this recipe it doesn't matter which cut of meat you choose, since it will turn tender as it cooks either way.