This pork stew has been a staple in my kitchen on chilly evenings when the house needs warming and everyone is craving something substantial and comforting. I first developed this version during a busy autumn week when I wanted something that felt slow-cooked and robust without requiring hours of attention. Using pork loin for lean, tender meat and a little bacon for smoky depth, the broth becomes hearty and appetizing while remaining approachable for weeknight cooking. The texture is all about contrast: fork-tender pork, melting Yukon potatoes, and vegetables that hold shape but soak up the flavor.

I discovered the magic of this combination while adapting a family beef stew recipe to use pork, and the result quickly earned a spot in our rotation. The tomato paste and a splash of red wine add body and brightness, while a simple butter-and-flour roux gives the liquid a silky coating that clings to each bite. It’s the sort of dish that serves well at the table with a crusty loaf and a green salad or reheats beautifully for lunches. It’s honest, toothsome comfort food that feels like a meal made with intention.

Ingredients

• Bacon: Four thick-cut slices, chopped; the rendered fat provides a salty, smoky foundation. Choose an applewood-smoked bacon if you like a little sweetness with the smoke.
• Pork loin: Two pounds, trimmed and cut into 1-inch chunks; pork loin is lean and becomes tender when seared and braised. Look for a fresh cut with a pale pink color and firm texture.
• Yellow onion: One medium, chopped; gives a sweet base when softened — don’t skip browning it a bit to build flavor.
• Celery: Two stalks, thinly sliced; adds aromatic crunch and balances the richness.
• Garlic: Two cloves, minced; contributes bright savory notes. Fresh garlic is best here.
• Carrots: Two medium, peeled and sliced; they add sweetness and body.
• Kosher salt and black pepper: One teaspoon salt and 1/2 teaspoon coarse ground black pepper to season the stew and draw out flavors.
• Thyme: One teaspoon dried thyme; if you have fresh, use a tablespoon of leaves for an herbaceous lift.
• Butter: Four tablespoons to enrich the roux and add a velvety finish.
• All-purpose flour: 1/4 cup to thicken the broth into a silky gravy; measure level for best results.
• Beef broth: Six cups for deep savory flavor; use a low-sodium brand to control salt.
• Tomato paste: 1/4 cup for umami and color; cook it briefly in the liquid to mellow its acidity.
• Red wine: One cup, preferably a dry variety like Cabernet or Merlot; it adds richness and complexity. Substitute extra broth if avoiding alcohol.
• Yukon potatoes: Two medium, cut into 2-inch chunks; they hold their shape while becoming tender and creamy inside.

Instructions

Preheat and prepare:Preheat the oven to 325 degrees F. Pat the pork pieces dry with paper towels to ensure a good sear; dry meat browns better and develops more flavor during the initial cooking stage.Render the bacon:In a large Dutch oven set over medium heat, add the chopped bacon and cook until the pieces are crisp and the fat has rendered, about 6 to 8 minutes. Remove the bacon with a slotted spoon and reserve it on paper towels; leave the fat in the pot to sear the pork and build flavor.Sear the pork:Increase the heat to medium-high and add the pork in a single layer, working in batches if needed. Brown each piece for about 3 to 4 minutes per side until a golden crust forms. Browning locks in juices and creates fond that will enrich the broth. Transfer the browned pork to a plate.Sauté the aromatics:Reduce heat to medium, add the chopped onion, sliced celery, minced garlic, and carrots. Season with the kosher salt, coarse black pepper, and thyme. Sauté for 2 to 3 minutes until the onion becomes translucent and the vegetables begin to soften, scraping up brown bits from the pot.Make the roux:Stir in the four tablespoons of butter and let it melt. Sprinkle in the flour and whisk continuously for about 1 to 2 minutes until the flour is absorbed and turns slightly golden; this cooks the raw flour taste and prepares the base for a glossy sauce.Deglaze and combine:Slowly whisk in the beef broth, ensuring you scrape the fond from the bottom of the pot so it dissolves into the liquid. Add the tomato paste, red wine, potatoes, reserved pork, and cooked bacon. Bring the mixture to a gentle simmer on the stovetop to marry flavors and heat through.Braise in the oven:Transfer the uncovered Dutch oven to the preheated 325 degrees F oven and cook for 45 to 50 minutes. The pork should be fork-tender and the potatoes just cooked through. If the liquid is too thin at the end, simmer briefly on the stovetop to reduce; if too thick, thin with a splash of broth.

Storage Tips

Cool the stew at room temperature no longer than two hours, then transfer to shallow airtight containers for rapid cooling. Refrigerate for up to four days; to freeze, portion into freezer-safe containers or heavy-duty zip-top bags, leaving an inch of headspace. When reheating from frozen, thaw overnight in the refrigerator and reheat gently on the stovetop over low-medium heat until steaming, adding a splash of broth if needed. For best texture, avoid microwaving large frozen portions as uneven heating can make potatoes grainy.

Ingredient Substitutions

If you want to lighten the dish, swap the butter for a tablespoon of olive oil and reduce bacon to two slices. For a gluten-free option, use a cornstarch slurry: mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it into the simmering stew to thicken. If you prefer pork shoulder for more marbling, use it in place of loin — expect slightly longer braise time for fork-tender results. For a non-alcoholic version, replace the red wine with an equal amount of extra beef broth plus a tablespoon of balsamic vinegar for acidity.

Serving Suggestions

Serve this stew in wide bowls with a scattering of chopped fresh parsley for color and brightness. It pairs beautifully with crusty bread, buttered noodles, or a simple green salad dressed with lemon vinaigrette to cut the richness. For heartier meals, offer roasted root vegetables on the side or a braised cabbage for a classic pairing. Garnish ideas include a dollop of sour cream or plain yogurt for creaminess and a sprinkle of smoked paprika if you want to emphasize the bacon’s smokiness.

Meal Prep Tips

For easy meal prep, divide the finished stew into individual portions after cooling and refrigerate for lunches during the week. Label containers with the date and simply reheat on the stovetop, adding a tablespoon of water or broth if it’s thicker than you prefer. You can also prepare the base up to the point of adding potatoes and refrigerate; add fresh potatoes when reheating so they don’t become too soft during storage. This approach keeps textures bright while saving time on busy days.

Cultural Background

Hearty stews are a cornerstone of many American home kitchens, evolving from rustic pot cooking where affordability and flavor were essential. This particular recipe nods to classic braised dishes combining cured pork for depth and leaner cuts for tenderness. Similar stews appear across regional cooking traditions in the U.S., often incorporating local vegetables and available cuts. The addition of tomato paste and wine reflects modern influences that enhance depth and acidity, creating a balanced, comforting bowl that honors both tradition and contemporary taste.

End with a final thought: share this pot with friends or tuck away portions for busy nights — either way, it’s a satisfying dish that invites conversation and second helpings.