Go Back
+ servings

Slow Cooker Pork Stew

This delicious slow cooker pork stew is a fantastic dinner that you can prepare in only 10 minutes. Make your own Crockpot pork casserole with pork shoulder, potatoes, carrots, peas and leek from scratch with this easy recipe.
Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
Course: Dinner, Main Course
Cuisine: American, British
Keyword: easy, healthy, pork, pork shoulder, potatoes, stew
Servings: 4
Calories: 307kcal
Author: Tonje



  • 1 pound pork shoulder
  • 1 pound potatoes
  • 3 carrots
  • 1 leek
  • ½ cup frozen peas
  • 1 onion
  • 2 cups beef stock
  • 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


  • 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.



  • 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.


Calories: 307kcal | Carbohydrates: 41g | Protein: 21g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 673mg | Potassium: 1299mg | Fiber: 6g | Sugar: 7g | Vitamin A: 8235IU | Vitamin C: 40mg | Calcium: 92mg | Iron: 4mg