This slow cooker pork stew is a fantastic pork casserole with carrots, potatoes and peas all made in your Crockpot. It's perfect as an easy dinner for fall or winter, and can be customized to suit your preferences.
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Few things are more comforting than holding a big bowl of warm stew. This easy Crockpot pork stew with potatoes and carrots is a fantastic dish that require little preparation.
It's a great alternative to beef stew, and one of my favorite ways to cook pork shoulder. This dish is perfect for family dinners, and makes for a fantastic freezer meal.
Why you'll love it
- Really easy to make
- Use any vegetables that you like
- Hearty, filling and healthy pork stew
- Juicy and tender pork shoulder
- Packed with flavor
- Gluten free, dairy free and nut free
Ingredients
Pork shoulder: Tender pork shoulder is perfect for slow cooking. The meat becomes really juicy, and practically falls apart in the Crockpot. You can also use pork leg or pork butt.
Bay leaves, garlic, onion, seasoning, Dijon mustard: These are all added for flavor. Omit any that you don't like.
Red wine: Adds a depth of flavor. You can use non-alcoholic wine if you prefer, or simply omit it.
Carrots + potatoes + frozen peas + leek: My vegetables of choice. Omit or substitute these as you wish. See the Variations section below for alternative vegetables that taste great in this stew.
Tomato paste: Also known as tomato puree in the UK. Adds a mild tomato flavor to the base.
Chicken broth: The main liquid in the dish. You can also use vegetable stock, beef broth or water.
Cornstarch: Thickens the stew.
Instructions
You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Dice the pork shoulder into large chunks, and season well with the salt, pepper and Italian seasoning. Sauté the meat in a frying pan or skillet on medium to high heat. When the meat has browned on all sides, you can transfer it to the slow cooker. Leave any grease in the pan.
Two: Slice the leeks, and dice the onion and garlic. Sauté these vegetables in the frying pan with any leftover grease from the pork. Transfer these to the slow cooker as soon as the onion is soft and translucent.
Three: Dice the carrots and potatoes into bite-sized chunks. Transfer these, along with all remaining ingredients except the cornstarch and peas, to the slow cooker. Stir to combine the ingredients, cover with a lid, and cook on high for 4-6 hours, or on low for 6-8 hours.
Add the cornstarch to a small bowl, and add 1-2 tablespoons of cold water. Stir to form a paste. Add this to the slow cooker. Add the frozen peas. Stir to incorporate the ingredients evenly, and cover with a lid.
Leave the stew to cook for a further 30-45 minutes. The casserole will gradually thicken. You can increase the amount of cornstarch paste if you want to make it even thicker.
Top tips
- Avoid removing the lid on the slow cooker while the stew is cooking.
- Adjust the amount of cornstarch, and make the stew thinner or thicker to suit your preference.
- Dice the vegetables into slightly larger pieces than what you would for a soup. This will allow them to cook to the perfect consistency by the time the meat is cooked.
- There might not seem to be enough liquid in the stew at first, but avoid adding extra. The pork will exude a lot of liquid as it cooks.
Serving suggestions
Homemade pork casserole is a delicious entree. I love to serve it for lunch or dinner. You can serve the dish on its own, but I also love to pair it with a delicious side dish, like bread or vegetables.
Here are some of my favorite sides to serve with slow cooker pork stew:
- Air Fryer Garlic Bread
- Sweet Potato Flatbread
- Oven Roasted Green Beans
- Dumplings Without Suet
- Air Fryer Kale Chips
Variations
Other vegetables: You can add any vegetables that you like to the stew. Root vegetables like parsnips, swede or turnips taste amazing. You can also add broccoli, peppers, cauliflower, kale or spinach.
Different types of pork: Pork leg, pork loin, pork shoulder and pork butt all work well. Discard the rind, if attached. Pork shoulder, leg and butt tends to be extra tender, and pork loin tends to keep its shape better. You can even use a variety of cuts of pork.
Different seasoning: I love to change up the flavors in the stew depending on what I have available. Thyme, sage and rosemary tastes amazing in the dish, but you can also try other herbs. You can also use powdered gravy, or store bought or homemade stew seasoning.
Equipment
To make this recipe, you will naturally need a slow cooker. The Crockpot brand is very popular, but any medium or large sized slow cooker will work well.
I also like to sear the meat and onions in a frying pan before I add it to the slow cooker. Browning the meat improves both the flavor and the texture of the pork. You can use any skillet or frying pan for this.
Storage
Store any leftover slow cooker pork casserole in sealed containers in a refrigerator for up to 3 days. Reheat it in a microwave or slow cooker, and serve it warm.
You can also freeze the stew for up to 6 months. Thaw and defrost it in a refrigerator overnight, and then reheat it as above.
Stews are perfect for meal prep, and this is no exception. This dish tends to build its flavors while it's stored, which makes it taste even better the next day. I love to make a big batch, and freeze down leftovers for easy future meals.
Frequently asked questions
Either cut works fine for pork stew. Pork shoulder will have a tender, fall-apart texture, while pork loin chunks tend to hold together better.
Pork stew should be slow cooked for about 6-8 hours. You could increase the cooking time, depending on which vegetables you add to the stew.
After the stew finishes cooking, you can use the Keep Warm setting to keep the stew warm until you're ready to serve it. The Keep Warm setting will not cook the stew any further, but should keep the stew at an appropriate temperature for a few hours.
You might also like these recipes
- Butter Bean Stew with Chorizo
- Slow Cooker Braising Steak
- Slow Cooker Meatball Stew
- Slow Cooker Beef Stew
- Instant Pot Chicken Stew
- Slow Cooker Sausage Curry
- Slow Cooker Chicken Stew
- Sausage and Bean Stew
If you make this recipe, make sure to post a photo to Instagram with #hintofhealthy!
Recipe
Slow Cooker Pork Stew
Equipment
- Frying Pan
Ingredients
- 1 pound pork shoulder
- 1 pound potatoes
- 3 carrots
- 1 leek
- ½ cup frozen peas
- 1 onion
- 2 cups beef stock
- ⅓ cup red wine
- 5 small garlic cloves
- 2 tablespoons cornstarch (UK: cornflour)
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Dice the pork shoulder into large chunks, and season well with the salt, pepper and Italian seasoning. Sauté the meat in a frying pan or skillet on medium to high heat. When the meat has browned on all sides, you can transfer it to the slow cooker. Leave any grease in the pan.
- Slice the leeks, and dice the onion and garlic. Sauté these vegetables in the frying pan with any leftover grease from the pork. Transfer these to the slow cooker as soon as the onion is soft and translucent.
- Dice the carrots and potatoes into bite-sized chunks. Transfer these, along with all remaining ingredients except the cornstarch and peas, to the slow cooker. Stir to combine the ingredients, cover with a lid, and cook on high for 4-6 hours, or on low for 6-8 hours.
- Add the cornstarch to a small bowl, and add 1-2 tablespoons of cold water. Stir to form a paste. Add this to the slow cooker. Add the frozen peas. Stir to incorporate the ingredients evenly, and cover with a lid.
- Leave the stew to cook for a further 30-45 minutes. The casserole will gradually thicken. You can increase the amount of cornstarch paste if you want to make it even thicker.
Video
Notes
- Store leftovers in a refrigerator for up to 3 days, or freeze them for up to 6 months. Reheat them before serving.
- Any cut of pork can be used in this recipe. Pork loin, pork shoulder, pork butt and pork leg will all work well.
- Feel free to use more cornstarch if you prefer a really thick stew.
Nutrition
Food safety tips
- Slow cook the meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
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