White Wine Braised Pork Stew (with Apple & Root Vegetables)
Servings: 4 servings
Calories: 635kcal
The ultimate winter comfort food! Learn how to make an incredibly tender White Wine Braised Pork Stew packed with potatoes, apples, and root vegetables.
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Ingredients
For the pork
- 2½ pounds boneless pork shoulder cut into 1-inch cubes
- 2 teaspoons kosher or sea salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon vegetable or canola oil
For the stew
- 1 Tablespoon vegetable or canola oil
- 16 mini red potatoes rinsed & cut in half
- 2 large carrots peeled & cut into ½-inch pieces
- 1 teaspoon kosher or sea salt
- 1 large cooking onion (yellow or white) peeled & cut into wedges
- 3 teaspoons garlic (4 cloves) peeled & minced or pressed
- 1 cup Pinot Grigio white wine substitute with chicken broth or water
- 1 cup dried mushrooms (soaked in water for 1 hour) or 2 cups sliced fresh cremini or white mushrooms
- 1 teaspoon dried thyme or 3 teaspoons fresh, roughly chopped thyme
- ¾ cup tomato paste (1 small can)
- 2 teaspoons Worcestershire sauce
- 1 large apple (Honeycrisp or Golden Delicious) peeled, cored and cut into 1-inch cubes
- 1 bay leaf
- 2 cups chicken broth
- 2 cups water
- 1 cup frozen sweet green peas
- fresh chopped flat-leaf parsley (for garnish)
Instructions
- Prep and Sear the Pork: Preheat your oven to 325°F (163°C) and ensure the oven rack is set to the middle. Season the pork cubes with salt and black pepper. Heat a large Dutch oven on medium-high heat with 1 Tablespoon of vegetable oil. Sear the pork cubes in a single layer for 30 seconds per side until lightly browned. (Do this in batches if needed!) Remove the seared pork to a plate and set aside.
- Cook the Veggies and Deglaze: Keep the heat on medium-high. Add another tablespoon of oil if the pot is dry. Add the red potatoes, carrots, and 1 teaspoon of salt. Stir to combine, then add the sliced onions and minced garlic. Cook for 2 minutes. Pour in the white wine and use your spatula to vigorously scrape any browned bits from the bottom of the pot. Cook the vegetables for 5 minutes to allow most of the alcohol to cook off.
- Build the Stew Base: Reduce the heat to medium. Add the sliced mushrooms, thyme, tomato paste, and Worcestershire sauce. Stir well to combine.
- Braise: Add the seared pork back into the pot, along with the cubed apples and the bay leaf. Slowly pour in the chicken broth and water. Stir everything together. Cover the pot with its lid and place it in the preheated oven. Set your timer and braise for 2 ½ hours.
- Add Peas and Finish: Using oven mitts, carefully move the pot to your stove. Stir in the frozen peas. Place the lid back on and return the pot to the oven to braise for another 10 minutes. (The pork should be perfectly fork-tender!) Remove the bay leaf.
- Serve: If you prefer a thicker stew, heat the pot on the stovetop over medium heat and stir in a slurry made of 1 Tablespoon cornstarch and 2 Tablespoons water until thickened. Garnish with chopped parsley and serve hot with crusty bread, rice, or noodles!
Video
Notes
The Right Cut of Meat: Pork shoulder is a heavily marbled, fatty cut of meat. It requires long, slow cooking to break down the tough connective tissues into melt-in-your-mouth gelatin. Do not rush the cooking time!
Nutrition
Serving: 1serving | Calories: 635kcal | Carbohydrates: 39g | Protein: 71g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 2800mg | Potassium: 2114mg | Fiber: 8g | Sugar: 19g | Vitamin A: 7088IU | Vitamin C: 35mg | Calcium: 99mg | Iron: 6mg
