Comforting Pork & Potato Stew

Comforting Pork & Potato Stew


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This pork and potato stew is just what you need. It’s warm, tender, and succulent. It’s the perfect meal for when you want to curl up on the couch.

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Time needed

30 min preparation + 3 hour cooking

Serving Size / Yield

8 servings


  • 4 lb. pork butt, cubed
  • 4 garlic cloves, minced
  • 3 bay leaves
  • 2 (14.5 oz.) cans of chicken stock
  • 1 medium white onion, diced
  • 2 C. dry white wine
  • 1 Tbs. olive oil
  • ½ lb. carrots, diced
  • ½ lb. thick cut peppered bacon, diced
  • 1 lb. yukon potatoes, wedged
  • 1 lb. butternut squash, peeled and diced

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In a dutch oven, heat the olive oil on medium-high. Once it’s hot, add the onions and cook them until they’re translucent (5 or 10 minutes). Toss in the garlic and saute for an additional 3 minutes. Remove the garlic and onions and cook the bacon. Remove the bacon and set aside. Season the pork butts with the salt and pepper and brown them in the dutch oven. Make sure to sear each side for at least 5 minutes. Put everything back into the oven and pour in the wine, a can of the chicken stock and bay leaves. Let this simmer for two hours. Once the two hours are done, add the second can, potatoes, and butternut squash. Let this cook for an additional 20 minutes.

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