The pork stew with potatoes — tender and super creamy is one of the great classics of Italian home cooking, perfect when you want an easy, flavorful main dish that everyone will agree on. Made with tender pork, diced potatoes and a creamy sauce based on broth, it’s ideal for a Sunday lunch, a family dinner or whenever you want a warm, comforting dish.
This braised pork stew is made with a knob of butter, extra-virgin olive oil, a soffritto of onion and carrot and a slow cooking that makes the meat very tender and juicy. The potatoes absorb all the flavor of the cooking liquid and help create that creamy, velvety texture that makes this dish irresistible.
Pork stew with potatoes is a traditional, economical and timeless recipe, also perfect to prepare ahead because it tastes even better the next day. It’s one of those dishes that smells like home, ideal to serve with bread to sop up the sauce at the end.
If you’re looking for an easy stew recipe, a tender pork stew, a braised pork with potatoes or a creamy, comforting main dish, this is the recipe to save.
If you’re looking for other clever ideas, on my blog Troppo Buonissimo you’ll find plenty of simple, tested recipes, for example:
- Difficulty: Easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 Servings
- Cooking methods: Slow cooking
- Cuisine: Italian
- Seasonality: Winter, Autumn
Ingredients
- 2.6 lbs pork (shoulder or boneless pork leg)
- 1 yellow onion
- 2 carrots
- 1.3 lbs potatoes
- 1 tbsp flour
- 4.25 cups vegetable broth
- 3.4 fl oz dry white wine
- to taste extra-virgin olive oil
- to taste salt
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Steps
In a large saucepan pour a drizzle of extra-virgin olive oil.
Add the onion and carrots cut into large pieces and let them soften over low heat.
Add the pork stew meat and brown well on all sides until nicely golden.
Deglaze with the dry white wine and let all the alcohol evaporate.
Add the sifted tablespoon of flour, stirring well to avoid lumps.Cover with hot vegetable broth, season with salt, cover with the lid and simmer on low heat for about 1 hour.
Peel the potatoes, cut them into large cubes and add them to the stew together with another ladle of broth. Continue cooking for another about 30 minutes, until the meat is very tender and the sauce is creamy and enveloping.A pork stew with potatoes so tender and creamy it melts in your mouth: impossible to resist the final bread-sopping!
Storage
You can store the pork stew with potatoes in the refrigerator, in an airtight container, for 2 days.
It can also be frozen after cooking.
Tips
For an even creamier result, you can mash a few potatoes directly into the sauce.
FAQ (Questions and Answers)
Which cut of pork is best to use?
Shoulder or boneless pork leg are perfect for slow cooking.
Can I skip the flour?Yes, but the sauce will be less thick and creamy.
Can I make it in advance?Absolutely yes — it’s one of those dishes that improves with resting.
