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5 from 1 vote

Dutch Oven Pork Stew

A simple, hearty, and nourishing pork stew is perfect cool-weather comfort food!
Course Dinner
Cuisine American, Southern
Keyword pork stew, pork stew in a Dutch oven, pork stew recipe, recipe pork stew
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings 6 - 8 people (about 11 cups total)
Calories 414kcal
Author Blair Lonergan


  • 1 tablespoon butter
  • 4 slices bacon, chopped
  • ½ cup all-purpose flour
  • 2 lbs. boneless pork shoulder, trimmed and cut into 1-inch pieces
  • 1 lb. smoked sausage, cut into 1-inch pieces
  • 1 cup apple cider or white wine
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon minced or pressed fresh garlic cloves
  • 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried rosemary)
  • Leaves from 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • ½ teaspoon paprika
  • 2 ½ cups low-sodium chicken broth or chicken stock, plus more as needed
  • 1 large yellow onion, chopped (about 2 cups)
  • 3 large carrots, peeled and chopped into bite-size pieces
  • 1 stalk celery, chopped
  • 2 (16 ounce) cans beans, drained and rinsed (such as pinto beans or cannellini beans)
  • 8 ounces sliced fresh mushrooms
  • Kosher salt and ground black pepper, to taste
  • Optional garnish: chopped fresh parsley, rosemary, or thyme


  • In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
  • Pat pork shoulder dry with a paper towel.
  • Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the pork shoulder and toss to coat well. Remove coated pork from the bowl and discard any extra flour.
  • Sear pork shoulder in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the pork can brown without overcrowding.
  • Remove the pork from the pot with a slotted spoon.
  • Add the sausage to the pot. Cook, stirring occasionally, until the sausage is lightly browned, about 5 minutes. Remove the sausage from the pot with a slotted spoon.
  • Add the wine (or apple cider) and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
  • Add the bacon, pork, and sausage back to the pot, along with the tomato paste, garlic, 1 teaspoon of kosher salt, ½ teaspoon of pepper, rosemary, thyme, bay leaf, paprika, and broth. Stir well to completely combine. Bring to a boil; then reduce to a low simmer.
  • Cover and cook, stirring occasionally, until the pork is tender, about 1 - 1 ½ hours. You can tell the pork is ready when it’s tender and pulls apart easily with a fork.
  • Add the onion, carrots, and celery and simmer, covered, for 10 minutes.
  • Add the beans and mushrooms and simmer, covered, until the vegetables are tender, about 30-40 more minutes. Add more broth at the end to thin the stew, if necessary. Discard bay leaf; season with additional salt and pepper, to taste. Ladle into bowls and serve.


  • Instead of the canned beans, add 3 russet potatoes, peeled and chopped into ¾-inch cubes, at the same time that you add the mushrooms. If using red potatoes or gold potatoes instead of russets, you do not need to peel them.
  • If you don't care for mushrooms, you can substitute with frozen peas or corn.
  • The apple cider gives the dish so much flavor; however, you can also use wine to deglaze the pan if that's what you prefer.
  • Apple cider vinegar pairs nicely with the cider and pork, but balsamic vinegar or red wine vinegar are also good alternatives.
  • In lieu of butter, brown the bacon and pork in olive oil or vegetable oil.


Serving: 1cup | Calories: 414kcal | Carbohydrates: 25g | Protein: 29g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 737mg | Potassium: 834mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2899IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 3mg