Pork Stew
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This Midwestern Pork Stew is cozy, hearty, and ready in about 30 minutes… which still feels a little magical. Tender pork, soft potatoes, and carrots simmer in a savory, lightly beer-kissed broth that turns rich and comforting without a long cook. It’s thick enough to feel satisfying, simple enough for weeknights, and exactly the kind of stew you want when you need dinner to show up fast.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE FOR PORK STEW
- A true 30-minute stew… no shortcuts, no lies
- Tender pork without long braising
- Simple ingredients you probably already have
- Thick, savory broth with real depth
- Comfort food that doesn’t take all day
Pork Stew
This is the pork stew recipe I make when I want something hearty but don’t want to commit my whole evening to it. It feels like something that should’ve simmered for hours, but it doesn’t ask that of you.
Now, don’t get me wrong. I’m all about putting in the work for an old fashioned stew when I’ve got the time. But sometimes the day calls for something simpler…
The pork stays tender, the vegetables cook through just right, and the broth turns rich and comforting in a way that feels very familiar. Midwest familiar. The kind of dinner that doesn’t need explaining.
Pork stew with vegetables is warm, filling, and straightforward. You sit down with a bowl, maybe some bread, and that’s enough.
No fuss. No garnish gymnastics. Just a solid, comforting stew that does exactly what you want it to do.
INGREDIENT NOTES
- Pork Tenderloin: This is what keeps pork stew recipes fast. It cooks quickly and stays tender.
- Flour: Used twice… once for coating the pork and once for thickening the stew.
- Beer: A mild wheat beer adds body and depth without bitterness. Blue Moon is my top pick!
- Yukon Gold Potatoes: Creamy texture and quick cooking make them ideal here. Baby potatoes or fingerlings are the best substitute.
- Butter: Helps create a smooth, rich finish when thickening the stew.
VARIATIONS
No Beer: Swap with additional chicken stock.
Herb-Leaning: Add a pinch of thyme or rosemary.
Extra Veggies: Toss in peas or green beans near the end.
Richer: Add a splash of cream right before serving.
Garlic-Lover: Increase garlic powder slightly or add fresh minced garlic.
SERVING SUGGESTIONS
- Honestly, pork stew is a perfect one-bowl dinner.
- Serve with crusty bread, dinner rolls, or Southern cornbread.
- Great with a simple side salad or creamed spinach.
- Even better the next day!
PORK STEW RECIPE FAQ
Tenderloin is best for quick-cooking pork stew recipes. Other cuts need longer cooking to become tender.
No. The beer adds depth and body to the broth, not a strong beer flavor.
Yes. It’s comfortably thick and hearty, not soupy. And leftovers continue to thicken in the fridge.
It’s best fresh, but leftovers reheat well within a day or two. The veggies will continue to soften, but the flavors develop even more… so it’s still a win!
This simple pork stew recipe works because it’s engineered for speed and structure. Coating the pork in seasoned flour before browning creates surface starches that thicken the stew naturally as it simmers.
Browning also triggers the Maillard reaction, building flavor quickly. Deglazing with beer dissolves those browned bits, pulling concentrated flavor into the liquid.
Pork tenderloin stays tender because it’s lean and cooks quickly, while Yukon Gold potatoes release just enough starch to help the broth feel cohesive.
The butter-and-flour mixture added at the end reinforces the stew’s body without requiring a long reduction.
Everything is timed so proteins stay tender, vegetables cook through, and the broth thickens just enough… fast, but intentional.
DONNA’S PRO TIPS
- Cut pork and vegetables evenly for consistent cooking.
- Shake until the pork is evenly coated. That helps seal in the juices.
- Let the pan get hot before adding pork for better browning.
- Scrape the pan well when adding beer. Flavor lives there!
- Whisk the butter and flour until completely smooth before adding.
- Don’t overcook after thickening. Pork stew will tighten as it rests.
TOOLS NEEDED
- Large Skillet or Braising Pan: A wide surface helps everything cook evenly.
- Cutting Board + Sharp Knife: Makes prep work a breeze.
- Vegetable Peeler: A paring knife works if you don’t have one.
- Resealable Bag: Easiest way to coat the pork evenly.
- Whisk: Keeps the butter-flour mixture smooth.
- Wooden Spoon: For scraping up all that flavor from the pan.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty pork stew in 30 minutes
- Uses pork tenderloin for speed
- Thick, savory broth
- Mild beer adds depth
- One-pan dinner
- Comforting and filling
- Weeknight-friendly and reliable
Pork Stew
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup all-purpose flour, plus 2 tablespoons, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 1 pound pork tenderloin, trimmed and cut into bite-size pieces
- 1 cup carrots, peeled and diced into bite-size pieces
- 3 Yukon Gold potatoes, peeled and diced into bite-size pieces (about 3 cups)
- 12 ounces beer, Blue Moon recommended
- 2 cups chicken stock, Kitchen Basics preferred, 16 fluid ounces
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground sage
- 2 tablespoons unsalted butter, melted
Instructions
- HEAT PAN: Place a large skillet or braising pan over medium-high heat and allow it to warm.
- SEASON FLOUR: In a gallon-size resealable bag, combine ¼ cup all-purpose flour, ½ teaspoon kosher salt, and ½ teaspoon fresh ground black pepper.
- COAT PORK: Add the pork pieces to the bag, seal, and shake until evenly coated.
- BROWN PORK: Add 1 tablespoon extra virgin olive oil to the hot skillet. Gently add the pork and cook, turning as needed, until browned on all sides.
- ADD VEGETABLES: Add the carrots and potatoes to the skillet and stir to combine.
- DEGLAZE: Pour the beer into the skillet and stir, scraping the bottom of the pan to release any browned bits. Cover and let sit for 1 to 2 minutes.
- BUILD STEW: Add the chicken stock, remaining ½ teaspoon kosher salt, remaining ½ teaspoon black pepper, onion powder, garlic powder, and sage. Stir to combine. Cover, bring to a boil, then reduce heat to a simmer and cook for 10 minutes.
- THICKEN: In a small bowl, whisk together the melted butter and remaining 2 tablespoons flour until smooth. Stir the mixture into the skillet. Cover and simmer for another 10 minutes.
- SERVE: Remove from heat. Taste and adjust seasoning if needed. Serve hot.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2013, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
That pork stew looks amazeballs – I love Blue Moon too – probably my favorite beer, but I don't drink it all the time.
Pork stew meat is almost always on sale at my store for 1.99 a pound. I'll have to give this one a try!
Hope you have a great weekend!
Thanks for another great recipe to try!! Someone always leaves a few bottles of beer after party, and I get to make some yummy things.Usually it's beer bread. Now I have this new one to add to our menu!! 🙂
Kapow! I have to make this. I love the flavor that beer brings to stews and soups. It's not what people might assume. It takes on a different character, don't you think?
I can't wait to try your pork stew as it is so different from what I usually prepare. Perfect for the weather right now.
This looks SO GOOD! Just curious, do you think I could substitute boneless pork ribs for the pork stew meat? (they were on sale, I bought several pkgs, made one up and now the kids say they don't like bbq! huh? lol So I'm looking for other things to make with them!)
I would try it. Just make sure they are cooked through and if they are not tender enough, let the stew simmer a bit longer. Enjoy. Let us know how it goes.
I put it all in a slow cooker before we went to church this morning. Came home and it smelled DELISH! I took a little taste and it WAS!! It's hubby's birthday today, so we're going to take a walk in the park with the kids. Can't wait to come back home and eat! Thanks again!
How long in the slow cooker
I am guessing that when you say chicken base you mean "stock"??? These recipies look fab and I can't wait to try some of them out!
Actually chicken base. You could substitute 3 low sodium chicken bouillon cubes or sub 2 cups of chicken stock for the 2 cups water and the 1 tablespoon chicken base. Enjoy and let us know how it goes.
Do you have a recipe for stew using chunked up pork tenderloin?
I do not. Stew does best with shoulder, but you could substitute it in just about any recipe and make sure you cook it long and slow. Enjoy and let us know how it goes.
I have left over grilled pork chops, do you think I could use them in this recipe?
Cooking this right now and it smells amazing! Can't wait til it's done!
Awesome!! Enjoy and let us know how it goes!
Yum! I want to make this! Can something else be substituted for the beer?
I can’t wait to make this and beer bread! I usually have some beer in the house, but may have to go get some more to make these recipes.