Go Back
Print Pin

Braised Pork Stew with Leeks and Mushrooms

Stovetop-cooked Braised Pork Stew with Leeks and Mushrooms is simple, subtle and absolutely comforting.
Course One-pan meal, Stew
Cuisine French-inspired
Servings 4

Ingredients

  • 3 tablespoons olive oil (plus more, if needed)
  • 2 pounds or so boneless pork shoulder roast, cut into bite-sized chunks
  • salt and freshly ground black pepper
  • 1 medium leek, white and light green parts only, halved lengthwise and sliced crosswise (about 1-1/2 cups)
  • 12 ounces white button or cremini mushrooms, halved—or quartered if large (about 4 cups)
  • 3 garlic cloves, minced
  • 1/2 cup brandy (optional, nothing fancy)
  • 4 cups low-sodium chicken broth
  • 2 or 3 medium carrots, sliced on the bias
  • 1 fresh rosemary sprig
  • 1 Parmesan rind
  • 1 tablespoon unsalted butter at room temperature
  • 1 tablespoon all-purpose flour
  • 1/2 cup half & half (or heavy cream)
  • chopped fresh parsley
  • cooked egg noodles (you can also use boiled potatoes or crusty bread)

Instructions

  • In a large Dutch oven, heat 2 tablespoons of the oil over medium heat. Season pork with salt and pepper. Sear the pork in two batches, turning occasionally, until lightly browned all over, about 5 minutes per batch (reduce heat if necessary to prevent scorching). Don’t sear or over-brown it, or it will end up chewy. Transfer to a medium bowl.
  • Add the remaining 1 tablespoon oil and the leek to the pot. Season with salt and pepper, and cook, stirring occasionally, until beginning to soften, 2 minutes. Add mushrooms, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes. Add garlic (and a dab more of olive oil, if needed) and stir until fragrant, 30 seconds. Add brandy CAREFULLY so it doesn’t flame up), and cook for a minute or so, scraping up any browned bits. Return the seared pork and any juices to the pot.
  • Add broth, carrots, rosemary sprig and Parmesan rind, and bring to a boil over high. Cover, reduce heat to low and cook, stirring occasionally, until pork is tender, about 1-1/2 hours. Discard Parmesan rind and rosemary sprig.
  • Meanwhile, in a small bowl, combine butter and flour and mix until well blended to form a beurre manié.
  • When the pork is tender, add the beurre manié to the pot and cook, stirring, until stew is slightly thickened, about 2 minutes. Stir in cream until well incorporated, 1 minute longer. Taste and adjust seasoning with salt and pepper, as needed.
  • Divide stew among bowls over egg noodles, if using, top with parsley and serve. You can also serve it with boiled potatoes or crusty bread.