Crockpot Pork Stew
February 19, 2026 • 0 comments
Tender chunks of pork shoulder are seared to perfection, then pressure-cooked in a rich blend of red wine, beef broth, and tomato paste. Finished with hearty carrots, celery, and onion, this Instant Pot Pork Stew is savory, comforting, and full of deep, slow-simmered flavor — all in a fraction of the time. Perfect for cozy family dinners or meal prep that tastes even better the next day.
- Servings: 8
Ingredients
- (2 Tbsp) Olive Oil
- (2 lbs) Pork Stew Meat
- (add to taste) Salt and Pepper
- (2 Tbsp) All-Purpose Flour
- (1 Cup) Red Wine
- (1 Cup) Beef Broth
- (2 Tbsp) Tomato Paste
- (1) Onion - Chopped
- (2-3 Carrots - Chopped) Orange Carrots, 3 lb
- (4) Celery Stalks - Cut into 1-inch pieces
- (2 Cloves) Garlic - Chopped
- (2) Bay Leaves
Directions
Step 1: In a frying pan. Add oil and heat for 1 minute. Meanwhile, season pork with salt and pepper. Add to the pan and cook, stirring, until evenly browned on all sides, 4 to 5 minutes.
Step 2: Add flour and cook, stirring, for 1 to 2 minutes. Deglaze the pan with red wine, beef broth, and tomato paste, scraping up the browned bits from the bottom.
Step 3: Add Everything into your crockpot. and cook on low all day.
