Pork stew with potatoes and peas is a classic of Italian tradition, a warm and comforting main course, perfect for Sunday or a rustic family dinner. The meat becomes very tender due to slow cooking, while potatoes and peas make the sauce creamy and full of flavor. A simple recipe that always wins hearts. Below are other recipes.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Pork Stew with Potatoes and Peas
- 1.3 lbs pork meat (in chunks)
- 1.1 lbs potatoes (diced)
- 5.3 oz carrots
- 4.2 oz onion
- 1 stalk celery
- 7.1 oz peas (fresh or frozen)
- 2 tbsps extra virgin olive oil
- 1 glass dry white wine
- 1 tbsp flour
- 3 cups water (or vegetable broth)
- 1 leaf bay leaf
- 1 sprig rosemary
- to taste salt
- to taste pepper
Tools for Pork Stew with Potatoes and Peas
- 1 Casserole
Steps for Pork Stew with Potatoes and Peas
Finely chop onion, celery, and carrots and sauté them in a casserole with the oil until soft.
Add the pork stew and
brown it well on all sides to seal the meat and get a more intense flavor.
Sprinkle with flour and
mix well to adhere it to the meat.
Now pour in the white wine and let it evaporate completely.
Add bay leaf and rosemary and
season with salt and pepper.
Pour in water or vegetable broth,
cover and cook on low flame for about 40 minutes.
Add the diced potatoes and continue cooking for another 15 minutes.
After this time, add peas and continue cooking for 10–15 minutes
until you obtain a creamy stew with incredibly tender meat.
Serve hot, perfect with rustic bread, polenta, or mashed potatoes.
The stew can be kept for 2–3 days in an airtight container.
When serving, reheat on low heat adding a splash of water or broth to maintain creaminess. You can freeze it for up to 2 months.
I recommend dividing it into portions, so you can defrost only what you need.
Always defrost in the refrigerator and then reheat in a pot.
The stew can be kept for 2–3 days in an airtight container.
When serving, reheat on low heat adding a splash of water or broth to maintain creaminess. You can freeze it for up to 2 months.
I recommend dividing it into portions, so you can defrost only what you need.
Always defrost in the refrigerator and then reheat in a pot.
FAQ (Questions and Answers)
How can I get a very tender pork stew?
The key is slow cooking at low heat: the meat needs to cook slowly to become tender.
Can I substitute pork with another type of meat?
Yes, you can use veal or beef, but it will require more cooking time.
Is flour necessary?
Flour helps to make the sauce thicker, but you can omit it if desired.
Can I prepare it in advance?
Yes, it’s even better the next day as the flavors intensify.
