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Pork Stew
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Pork Stew with Caraway Seeds

Chunks of pork, onion, garlic, potatoes, carrots, caraway seeds, bay leaves and peas create a homey, comforting stew perfect for winter.
Course Main Course, Stew
Cuisine American
Servings 4 to 6

Equipment

  • Dutch oven or heavy, lidded pot

Ingredients

  • 1-1/2 pounds pork stew meat cut into large, bite-sized chunks (see Kitchen Notes for other cuts)
  • salt and freshly ground black pepper
  • flour for dredging
  • olive oil
  • 1 medium yellow onion, chopped
  • 1 to 2 large cloves garlic, minced
  • 1 teaspoon caraway seeds
  • 1 cup dry white wine or apple juice (see Kitchen Notes)
  • 3 cups reduced-sodium chicken broth
  • 2 bay leaves
  • 1-1/2 pounds Yukon or red potatoes, not peeled, cut into large, bite-sized pieces
  • 4 large carrots, peeled and sliced on the diagonal
  • 1 cup frozen peas
  • corn starch for thickening (optional)

Instructions

  • Season the pork generously with salt and pepper. Dredge in flour (we put some flour in a plastic bag, add the pork, seal the bag and shake it—done).
  • Heat a Dutch oven over medium-high flame with enough olive oil to coat the bottom. Working in batches, brown pork on all sides. Add oil as needed between batches. When you start browning the last batch, reduce heat to medium. Transfer each batch to a bowl when done.
  • Add more oil to Dutch oven, if needed. Add onion and cook, stirring frequently, until onion begins to soften, about 3 minutes. Add garlic and caraway seeds and cook, stirring constantly, until fragrant, about 45 seconds.
  • Add wine to pot and scrape up browned bits. Return pork to pot and add broth and bay leaves. Pork should be just submerged. Stir to combine everything and bring to a boil. Reduce heat to low, cover pot and simmer for 1 hour, stirring occasionally.
  • Stir in potatoes and carrots along with 1 cup of water (or a little more, if needed) so everything is just submerged. Season with more salt and pepper. Cook covered for 30 to 40 minutes, until potatoes and carrots are tender.
  • Stir in frozen peas and cook for about 10 minutes. Taste and adjust seasoning with salt.
  • If the sauce is too liquidy and you want to thicken it, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold water in a small bowl. Spoon a little of the stew sauce into the bowl and stir. Add a little more and repeat (you want to slightly warm the cornstarch liquid so it doesn’t clot up when you add it to the stew). Stir the cornstarch liquid into the stew and cook for 2 to 3 minutes, stirring occasionally, until the sauce thickens.
  • Discard the bay leaves and ladle the stew into shallow bowls. Serve.

Kitchen Notes

Pork cuts. If you find pork stew meat, great. If not, you can use pork shoulder, pork tenderloin or boneless pork chops.
Wine? Apple juice? Either will add a welcome subtle bright note to the stew. Some recipes call for beer, but we wouldn’t do that with the peas.