Slow-Cooked Pork Stew Recipe

Name: Slow-Cooked Pork Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean pork loin, cut into 1 inch cubes; 8 ounces baby carrots; 3 large new potatoes, cut into 1 inch cubes; 2 parsnips, cut into 1 inch cubes; 1 onion, cut into wedges; 2 leeks, thoroughly washed and sliced into 1 inch strips; 6 garlic cloves, finely chopped; 1 (8 ounce) packet frozen spinach, thawed and well-drained; 2 teaspoons fresh ground black pepper, to taste; 1 teaspoon dried thyme; 1 teaspoon salt, to taste; 1 pint vegetable juice; 2 tablespoons brown sugar; 1 tablespoon mustard; 4 teaspoons tapioca

Servings: persons

2 lbs lean pork loin, cut into 1 inch cubes
8 ounces baby carrots
3 large new potatoes, cut into 1 inch cubes
2 parsnips, cut into 1 inch cubes
1 onion, cut into wedges
2 leeks, thoroughly washed and sliced into 1 inch strips
6 garlic cloves, finely chopped
1 (8 ounce) packet frozen spinach, thawed and well-drained
2 teaspoons fresh ground black pepper, to taste
1 teaspoon dried thyme
1 teaspoon salt, to taste
1 pint vegetable juice
2 tablespoons brown sugar
1 tablespoon mustard
4 teaspoons tapioca

1
Place the pork in a crock pot, and add the carrots, potatoes, parsnips, onions, leeks, garlic, spinach, pepper, thyme and salt.
2
In a medium bowl, combine the vegetable juice, brown sugar, mustard and tapioca.
3
Pour it over the pork and vegetables.
4
Cover and cook on low for 6 hours or on high for 4 hours.
5
Note accompanying the original recipe: This recipe can also be cooked in a large casserole dish. Cover tightly and bake at 135u00b0C/275u00b0F/gas 1 for 5 hours without disturbing.
6
My Note: When I first came across this recipe, the reference to tapioca made me more than a little dubious. It sounded just a bit too nineteenth century, somehow smacking of grim British boarding school meals. Or something like that. Tapioca was an ingredient I had NEVER used, so I checked it out on the internet and learnt courtesy of Encyclopedia Britannica, that it (tapioca) was probably first harvested by the Mayans. And the sheer mystique of THAT connection was enough for me to give the recipe a try. I still haven't used tapioca in any other way, but I'm glad to have found this recipe. Tapioca and all!

902

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 lbs lean pork loin, cut into 1 inch cubes, 8 ounces baby carrots, 3 large new potatoes, cut into 1 inch cubes, 2 parsnips, cut into 1 inch cubes, and more.

Yes, Slow-Cooked Pork Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooked Pork Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions