Rustic Pork Stew - Kraft Recipes Top
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Rustic Pork Stew

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  • Season meat with salt and pepper. Prepare vegetables: carrots, onion, and celery. Keep these as chunky as you like. While chopping vegetables, preheat a stock pot with 2 Tbsp. oil over medium heat.
  • When pot is hot, brown meat in batches as to not overcrowd pot. Remove meat and set aside. Add more oil if needed to pot; add vegetables and saute until the onions are soft. Return meat and its juices back to pot. Add thyme, rosemary and bay leaves. Stir until combined. Add stock, stirring well, making sure to get any browned bits off the bottom of pot. Add tomatoes and stir until well combined.
  • Cover and simmer for an hour. Remove cover, adjust seasonings, and continue simmering for at least 30 minutes longer to thicken sauce. Before serving, remove stems of thyme and rosemary and bay leaves. Serve in bowls over boiled rice and topped with chopped parsley.

Special Equipment Needed


You may need more or less stock than listed; a good rule of thumb is once the tomatoes are added, the liquid should cover the meat. Add more stock to cover if necessary. My local grocer carries pork cut for stew; if you can't find it, cut up pork shoulder or boneless chops work well. You could also substitute 1 cup of beer or red wine for half the stock for added depth of flavor.

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