Pork Stroganoff Stew is a hearty, old-fashioned stew made with tender chunks of pork, potatoes, carrots, celery, onions, and peas. The pork is slowly baked in chicken broth until tender, then the vegetables are added and cooked until just right.
What makes this stew a little different is the way it is served. A spoonful of sour cream stirred into each serving gives the rich broth a creamy stroganoff flavor.
I created this recipe after finding a package of pork stew meat at Sam’s Club. I had never cooked with pork stew meat before, but I thought it would make a delicious change from the traditional beef stew my family enjoys. After experimenting with it, this hearty pork stew became a recipe worth keeping.
It is a comforting meal for a cold day, and because it can be made ahead, it is also convenient for busy days. Serve it with warm cornbread for a satisfying family dinner.
How To Make Pork Stroganoff Stew
This stew is made in a Dutch oven (roaster, deep cast iron skillet with lid, or ceramic baking dish) and baked in the oven in two stages. The pork cooks first until nearly tender, then the vegetables are added so they don’t become overcooked.
INGREDIENTS:
(Full list of ingredients and instructions in printable recipe card.)
- pork stew meat, cut in 1- 1 1/2 inch cubes
- flour
- kosher salt
- garlic salt
- paprika
- coarse black pepper
- extra virgin olive oil
- chicken broth
- 1 large or 2 small bay leaves
- carrots
- celery
- sweet onions
- potatoes
- frozen peas
- additional salt & pepper to season to taste
- sour cream
- fresh parsley to garnish
INSTRUCTIONS:
Step 1: Roll the pork cubes in flour, shaking off any excess. Season with kosher salt, garlic salt, paprika, and coarse black pepper.
Preheat the oven to 350°F. Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork and brown on all sides.
Step 2: Pour in 20 ounces of chicken broth and add the bay leaves. Cover the Dutch oven and bake for about 45 minutes, or until the pork is almost fork-tender.
Step 3: Remove the Dutch oven from the oven. Add the carrots, celery, onions, and potatoes. Season the vegetables lightly with salt and pepper. Remove the bay leaves.
Add enough additional chicken broth to cover the vegetables. The total amount of broth I used was 32 ounces. Cover the Dutch oven and return it to the oven.
Step 4: Bake for another 45 minutes to 1 hour, or until the vegetables are tender. Add the frozen peas during the last 10 minutes of baking.
Remove the stew from the oven and allow it to rest for about 2 hours or overnight. The flavors develop as it rests, and the broth thickens.
When ready to serve, slowly reheat the stew over low heat, uncovered. Taste and add additional salt and pepper if needed.
Pork stew meat cut into cubes.
Prep the veggies.
How to Serve Pork Stroganoff Stew
Ladle the hot stew into bowls and garnish with fresh parsley.
For the stroganoff flavor, add a spoonful of sour cream to each serving and stir it into the hot broth.
Tip: If you are serving the stew to a crowd, I recommend putting the sour cream on the table so everyone can add as much as they like.
This stew is especially good served with warm cornbread.
Why You Will Love This Pork Stroganoff Stew
- This pork stew meat was so tender and flavorful with all of the seasonings and vegetables.
- The recipe made a large enough pot to serve a crowd or have some great leftovers.
- The stew can be made ahead of time and served on a busy day.
Frequently Asked Questions
Can this be made ahead of time?
YES. Prepare Pork Stroganoff Stew earlier in the day you will be serving, or the previous day. The flavors blend if allowed to set longer, and the broth will thicken.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, uncovered, stirring occasionally.
If you want to add the sour cream to the entire pot, remove from the heat and stir into the stew. The sour cream can also be served on the side for each person to add their own instead.
Some other soup recipes my family likes on cold winter evenings are
SPICY BEEF AND 3 BEAN CHILI
HEARTY BEEF AND VEGETABLE SOUP
LOADED BAKED POTATO SOUP
This post was shared on Sweet Little Bluebird Weekend Potluck.
PORK STROGANOFF STEW
Ingredients
- 1 LB pork stew meat cut in 1- 1/2 inch cubes
- 1/4 cup flour
- 1 tsp kosher salt
- 1 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp coarse black pepper
- 2 TBSP Extra Virgin olive oil
- 20-32 oz chicken broth
- 1 or 2 small bay leaves
- 2 cups carrots chopped
- 2 cups celery chopped
- 1 1/2 cups sweet onions chopped
- 2 cups potatoes chopped
- 1 cup frozen peas
- 1-2 cups sour cream
- 1-2 TBSP fresh parsley to garnish
Instructions
- Roll pork in flour. Shake off any extra. Season meat with salt, garlic salt, paprika, and pepper.
- Preheat oven to 350 degrees F. Heat oil in a large dutch oven. Add pork and brown on all sides. Cover meat with 20 oz of chicken broth, add bay leaf. Cover with lid and bake for about 45 minutes. Meat will be almost fork tender.
- Remove pan from the oven and add carrots, celery, onions, and potatoes. Season these vegetables lightly with salt and pepper. Remove the bay leaf. Add additional chicken broth to cover veggies as needed. (I used the total 32 oz). Cover and return to oven.
- Bake for 45 minutes to an hour, until veggies are tender. Add the frozen peas the last 10 minutes of baking.
- Allow stew to set a few hours or overnight. Reheat over low heat prior to serving. Season to taste with salt and pepper if needed.
- Prepare Pork Stroganoff Stew earlier in the day you will be serving, or the previous day. The flavors blend if allowed to set longer, and the broth will thicken.Slowly reheat the stew, uncovered, stirring frequently, prior to serving. If adding the sour cream to the whole pot, remove it from the heat first and stir it in. You can also serve it on the side and each person can stir in their desired amount.
Notes
