Of all the meals that I make, this hearty pork stew is my husband’s favorite! I love how easily it comes together, and that there’s an option to make it (even more) quickly.
This meal has 2 ways to make it!
- For the first and healthier option, use my recipe for Homemade Vegetable Broth.
- On a day when a quick and easy option is best, substitute vegetable stock for one packet of brown gravy mix. If you choose to use the gravy, just mix it up with water before adding it into the crock pot. Easy!
- 2 quarts vegetable stock
- 8 oz baby carrots
- 3 medium russet potatoes
- 1/2 sweet onion
- 1 lb cubed pork shoulder
- 1 can cream of mushroom
- 1-2 bay leaves
- pinch of ground thyme
- salt and pepper
- 1 Tbs olive oil
Turn the crock pot to high and add in olive oil and pork cubes. Sprinkle with salt, pepper, and thyme. Toss around and let it sit while you prepare the vegetables.
Peel the potatoes, and cut into chunks. They break down a lot so don’t make them too small. Throw ’em in the pot!
I buy the already peeled and washed bags of baby carrots. One small bag does the trick- just dump it on top of the potatoes.
Next comes the cream of mushroom. Open and dump in. Don’t worry about adding any water or mixing it.
Add in the vegetable broth next. Once the soup heats up in about an hour stir it. They will combine perfectly… try not to drool when you take the lid off.
Top with a bay leaf or two!
Allow the stew to cook on high for about 4-5 hours. It’s done when the pork pulls easily apart.