creamy pork stew

creamy pork stew

prep time: 15 minutes
cook time: 1 hour 5 minutes
ready in: 1 hour 20 minutes

makes: 8 servings, 2 cups each


  • 3 Tablespoons olive oil
  • 2 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 1 inch pieces
  • 1 Tablespoon garlic, minced
  • 1 cup onion, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth
  • 2 bay leaves
  • 1 cup heavy cream
  • 2 Tablespoons fresh parsley, minced
  • salt & pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large pot heat the oil over medium heat until it is hot, and add the pork in batches, searing on all sides and then transferring to a large bowl.
  2. Reduce the heat to medium-low and add the garlic, onion, carrots and celery, cooking until translucent.
  3. Add the flour to the pot and stir until a roux begins to form with the vegetables.
  4. Gradually add the chicken broth to the roux and whisk to combine. Add the bay leaves to pot and simmer uncovered for 1 hour or until the pork is tender.
  5. Remove the bay leaves and stir in the cream until the mixture is combined well, simmering the sauce until it is thickened.
  6. Season with parsley, salt & pepper and serve.

per serving: 587 calories, 21g total fat, 124mg cholesterol, 447mg sodium, 32g carbohydrates, 34g protein