This easy, hearty pork stew has long been my go-to when the house needs warming and the calendar is full of late afternoons that demand something comforting. I first developed this combination on an overcast Sunday while cleaning out the fridge: a few slices of bacon, a pork loin from the freezer, and pantry staples like tomato paste and beef broth. The result was unexpected—meaty, slightly tangy, and wonderfully velvety thanks to a butter-and-flour roux that thickens the broth without overpowering the dish. Every spoonful has a balance of savory bacon richness, tender pork, and earthy vegetables that keeps people reaching for seconds.

What makes this preparation special is how forgiving it is. Browning the pork builds deep flavor, and finishing the stew in the oven creates an even, gentle simmer that leaves the meat meltingly tender while the potatoes and carrots soak up the broth. I often serve this when friends drop by with minimal notice; it looks like effort but comes together with straightforward steps. It’s one of those dishes that tastes better the next day and always elicits comments about how homely and satisfying it is.

Ingredients

• Bacon (4 slices): I use thick-cut smoked bacon for depth; chop and render it first to build the base fat and smoky flavor. Brands with a touch of sweetness complement the tomato paste well.
• Pork loin (2 pounds): Cut into 1-inch chunks. Pork loin stays lean and becomes tender if seared well and simmered gently in the oven. If you prefer juicier meat, use pork shoulder instead.
• Onion & Aromatics: One yellow onion, chopped, plus 2 stalks celery and 2 cloves garlic provide a classic mirepoix backbone. Cook them until translucent to release sweetness.
• Carrots (2 medium): Peeled and sliced—add natural sweetness and color. Choose firm carrots and slice uniformly so they cook evenly with the potatoes.
• Seasoning: 1 teaspoon kosher salt, 1/2 teaspoon coarse ground black pepper, and 1 teaspoon dried thyme. These simple seasonings allow the pork and bacon flavor to shine.
• Roux & Fat: 4 tablespoons butter and 1/4 cup all-purpose flour form a light roux to gently thicken the broth without a gritty texture.
• Liquids: 6 cups beef broth, 1/4 cup tomato paste, and 1 cup red wine (can substitute additional broth if you prefer no alcohol). The combination gives body, acidity, and a layered savory profile.
• Potatoes (2 Yukon): Cut into 2-inch chunks. Yukon golds hold their shape while becoming creamy inside—perfect for stew.

Instructions

Preheat and Render Bacon: Preheat the oven to 325°F. In a large Dutch oven over medium heat, add the chopped bacon and cook until crisp and the fat is rendered. Remove the bacon with a slotted spoon and leave the fat in the pot; this is where much of the stew’s flavor begins. Brown the Pork: Increase heat slightly and add the pork pieces in a single layer. Brown in batches if needed so pieces sear rather than steam—about 3–4 minutes per side. A good brown builds fond (those browned bits on the bottom) which intensifies the final broth. Sauté Vegetables: Remove the pork and add the chopped onion, sliced celery, minced garlic, and sliced carrots to the pot. Cook 2–3 minutes until the onion is translucent and the vegetables begin to soften. Stir frequently to prevent sticking. Create a Roux: Reduce heat to medium-low and add 4 tablespoons butter. Once melted, sprinkle in 1/4 cup all-purpose flour and whisk continuously until the flour is absorbed and the mixture is smooth—about 1–2 minutes. This cooks out raw flour taste and helps the liquid thicken evenly. Add Liquids and Combine: Slowly whisk in 6 cups beef broth, scraping the bottom to lift the browned bits. Whisk in 1/4 cup tomato paste and 1 cup red wine. Return the pork and reserved bacon to the pot and add the potatoes. Bring everything to a gentle simmer on the stovetop so the temperature is even before transferring. Finish in the Oven: Place the Dutch oven, uncovered, into the preheated 325°F oven. Cook for 45–50 minutes until the pork is fork-tender and the potatoes are cooked through. Remove and taste for seasoning, adjusting salt and pepper if needed before serving.

Storage Tips

Store leftovers in shallow, airtight containers in the refrigerator for up to 4 days. To freeze, cool completely and transfer to freezer-safe containers or bags, leaving 1 inch of headspace for expansion. Reheat gently on the stovetop over low heat with a splash of broth if the stew has thickened in the fridge; microwave works in a pinch but stoves give better texture. When reheating from frozen, thaw in the fridge overnight before warming to keep the meat tender and prevent overcooking the potatoes.

Ingredient Substitutions

If you don’t have pork loin, pork shoulder (also labeled Boston butt) works beautifully and adds more collagen for a silkier mouthfeel; increase cook time by 10–15 minutes if pieces are larger. For a gluten-free option, swap the all-purpose flour for a gluten-free 1:1 blend or corn starch (use half the amount of cornstarch mixed with cold water to form a slurry and add at the end). If you prefer a lighter dish, omit the bacon and use olive oil, or substitute the red wine with additional beef broth or a splash of balsamic vinegar for acidity.

Serving Suggestions

Serve with crusty bread or buttered egg noodles to soak up the broth, or add a side of steamed green beans for brightness. Garnish with chopped parsley or a squeeze of lemon to lift the rich flavors. For an elegant dinner, place a ladle over mashed potatoes and add a scattering of crisp fried shallots. This stew also pairs wonderfully with a medium-bodied red wine or an amber ale for balanced tannins and acidity.

Cultural Background

While not tied to a single regional tradition, this style of braised pork stew echoes the hearty one-pot cooking found across American homestyle and farmhouse kitchens—blending European influences like the roux and braising techniques with North American ingredients like Yukon potatoes. It reflects a practical approach: using preserved pork (bacon) and shelf-stable staples to create a deeply flavored, nourishing meal.

Seasonal Adaptations

In winter, increase root vegetables—add parsnips or turnips—and finish with a tablespoon of maple syrup for a subtle sweetness. In late summer, swap in new baby potatoes and add diced tomatoes for a fresher profile. For holiday gatherings, include a splash of sherry or a sprig of rosemary to bring festive aromatics to the pot.

Meal Prep Tips

For efficient meal prep, brown the pork and render the bacon the night before, refrigerate, then assemble and bake the next day. Alternatively, make a double batch and freeze half for future dinners. Use portioned glass containers for grab-and-go lunches; this stew reheats evenly and keeps well without losing texture when stored correctly.

There’s something so rewarding about a bowl of this stew—simple ingredients elevated by careful technique and slow, even cooking. Whether you’re feeding a crowd or saving leftovers for the week, it’s a dependable, heartening dish that welcomes improvisation and becomes more soulful with time.