Tender Pork and Carrot Stew with Herbs and Garlic

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 lb (907 g) boneless pork shoulder, cut into 1 1/2-inch chunks
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, chopped (about 2 cups / 300 g)
• 1 lb (454 g) carrots, peeled and cut into 1/2-inch coins
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine or apple cider
• 3 cups (720 ml) low-sodium chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp dried thyme
• 1/2 tsp dried rosemary (or 1 tsp fresh, chopped)
• 1 bay leaf
• 1 tbsp unsalted butter (optional)
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Heat oven to 300°F (150°C). Pat pork dry; toss with salt, pepper, and flour.
• 2. Brown pork in olive oil in a Dutch oven, 2–3 batches (about 8–10 min total). Transfer to a plate.
• 3. Cook onion and carrots in the pot until onion softens (6–8 min). Stir in garlic (30 sec).
• 4. Stir in tomato paste (1 min), then deglaze with wine/cider; simmer 2 min, scraping up browned bits.
• 5. Add broth, vinegar, thyme, rosemary, and bay leaf; return pork and juices to pot.
• 6. Cover and braise in oven 1 hour 45 minutes, until pork is fork-tender and carrots are soft.
• 7. Taste and adjust seasoning; optionally swirl in butter and top with parsley. Serve hot.

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Why You’ll Love This Recipe

• Cozy and comforting: Slow-braised pork turns meltingly tender in a savory, gently sweet broth.
• Simple ingredients, big flavor: Carrots, onions, garlic, and herbs build a classic stew base without fuss.
• Weeknight-friendly technique: A quick sear + hands-off oven braise does most of the work.
• Great leftovers: The flavor deepens overnight, making it perfect for meal prep.

Grocery List

• Produce: 1 large yellow onion, 1 lb (454 g) carrots, 4 garlic cloves, fresh parsley (optional)
• Dairy: unsalted butter (optional)
• Pantry: olive oil, all-purpose flour, tomato paste, dry white wine or apple cider, low-sodium chicken broth, apple cider vinegar, dried thyme, dried rosemary, bay leaf, kosher salt, black pepper

Full Ingredients

For the pork

• 2 lb (907 g) boneless pork shoulder (pork butt), cut into 1 1/2-inch (4 cm) chunks
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

For the vegetables and aromatics

• 1 large yellow onion, chopped (about 2 cups / 300 g)
• 1 lb (454 g) carrots, peeled and cut into 1/2-inch (1.25 cm) coins
• 4 cloves garlic, minced

For the braising liquid

• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine or apple cider
• 3 cups (720 ml) low-sodium chicken broth
• 1 tbsp apple cider vinegar

Herbs and finishing

• 1 tsp dried thyme
• 1/2 tsp dried rosemary (or 1 tsp fresh rosemary, finely chopped)
• 1 bay leaf
• 1 tbsp unsalted butter (optional, for a slightly silkier broth)
• 2 tbsp chopped fresh parsley (optional, for serving)

Step-by-Step Instructions

Step 1: Preheat and prep the pork

Preheat the oven to 300°F (150°C). Pat the pork dry with paper towels (this helps it brown instead of steam).

In a large bowl, toss the pork with 1 1/2 tsp kosher salt, 3/4 tsp black pepper, and 2 tbsp flour until lightly coated.

Step 2: Brown the pork for deep flavor

Heat 2 tbsp olive oil in a heavy Dutch oven (5–7 qt) over medium-high heat until shimmering.

Add the pork in 2–3 batches, leaving space between pieces. Sear for about 6–8 minutes total per batch, turning occasionally, until well browned on multiple sides.

Transfer browned pork to a plate. If the pot looks dry at any point, add a small drizzle of oil as needed.

Step 3: Soften the onion and carrots

Reduce heat to medium. Add the chopped onion and carrot coins to the same pot (do not wipe it out). Cook, stirring and scraping the bottom, for 6–8 minutes until the onions soften and turn slightly translucent.

Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 4: Build the base and deglaze

Stir in the 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.

Pour in 1/2 cup (120 ml) dry white wine or apple cider. Simmer for 2 minutes, scraping up the browned bits stuck to the bottom of the pot (that’s concentrated flavor for your stew).

Step 5: Add broth, herbs, and return the pork

Add 3 cups (720 ml) chicken broth, 1 tbsp apple cider vinegar, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf.

Return the pork and any collected juices to the pot. Bring the liquid to a gentle simmer.

Step 6: Braise until tender

Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for 1 hour 45 minutes, or until the pork is very tender (a fork should slide in easily) and the carrots are soft but not falling apart.

If you prefer a slightly thicker stew, uncover for the last 10–15 minutes to let the broth reduce a bit.

Step 7: Finish, season, and serve

Carefully remove the pot from the oven. Discard the bay leaf. Taste the broth and add more salt and pepper if needed.

For a richer, more comforting finish, stir in 1 tbsp unsalted butter until melted (optional). Ladle into bowls and top with 2 tbsp chopped parsley (optional).

This stew is excellent with mashed potatoes, buttered egg noodles, or crusty bread.

Pro Tips

• Don’t crowd the pan when browning: Browning in batches gives you better color, and that color becomes flavor in the stew.
• Cut pork into even pieces: Aim for 1 1/2-inch chunks so everything turns tender at the same time.
• Choose the right cut: Pork shoulder has enough fat and connective tissue to braise into a melt-in-your-mouth texture.
• Control the sweetness: Using white wine keeps it more savory; using apple cider leans into a gentle, cozy sweetness.
• Skim if needed: If you see excess fat on top after braising, skim it with a spoon for a cleaner broth.

Variations

• Apple-and-herb version: Add 1 medium apple (peeled, diced) with the carrots for extra natural sweetness that still tastes savory.
• Potato-ready stew: Add 1 lb (454 g) Yukon Gold potatoes, cut into 1-inch chunks, during the last 60 minutes of braising.
• Tomato-forward: Increase tomato paste to 2 tbsp and add 1/2 tsp smoked paprika for a deeper, slightly smoky backbone.

Storage & Make-Ahead

Cool leftovers to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, about 8–12 minutes, adding a splash of broth if it thickened.

To make ahead: cook the stew fully, cool, and refrigerate overnight. The next day, skim any firm fat from the surface if desired, then reheat. You can also freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 430 calories, 36 g protein, 22 g fat, 18 g carbohydrates, 3 g fiber, 6 g sugars, 780 mg sodium.