This pork stew has been one of my favorite go-to meals when I want something filling, unfussy, and reliably comforting. I first put this combination together on a rainy autumn afternoon when the pantry and fridge were modestly stocked and I wanted something that would warm the house and feed a crowd. The result—tender pork loin simmered gently with bacon, onions, carrots, and potatoes in a thick, flavorful broth—quickly became a family favorite. It’s the kind of dish that arrives at the table already beloved: deep aroma, comforting texture, and a rich mouthfeel that invites conversation and second helpings.

What I love most is how forgiving this approach is. Browning the pork and crisping the bacon creates savory depth; a simple pan roux thickens the broth into a clingy sauce that coats each spoonful. The potatoes and carrots soften into just-right tenderness without falling apart if timed properly. It’s a weekday-friendly meal that also feels special enough for a weekend gathering, and I often double the batch so we have leftovers for lunches. Every time I make it, someone asks for the recipe—so here it is, in all its cozy, unpretentious glory.

Ingredients

• Bacon (4 slices, chopped): I use thick-cut smoked bacon for the best render and depth; frying it first gives you a flavorful cooking fat that deepens the broth. Avoid precooked bacon—the raw slices crisp and release more savory goodness.
• Pork loin (2 pounds, cut into 1" chunks): Look for a center-cut roast, trimmed of excess fat but not completely bare—small ribbons of fat help keep the meat tender during braising. Cut into uniform 1-inch pieces so they brown and cook evenly.
• Yellow onion (1, chopped): Yellow onions caramelize well and offer a sweet backbone to the stew. Chop medium-fine so the pieces melt slightly into the sauce.
• Celery (2 stalks, thinly sliced): Adds aromatic brightness and a subtle crunch if not overcooked. Thin slices integrate into the sauce without dominating texture.
• Garlic (2 cloves, minced): Fresh garlic gives a bright lift—add near the end of the sauté so it doesn’t burn and turn bitter.
• Carrots (2, peeled and sliced): I prefer firm carrots cut on the bias for visual appeal; they become tender but keep shape during the oven braise.
• Kosher salt (1 teaspoon) and coarse ground black pepper (1/2 teaspoon): Adjust salt according to your broth’s sodium; use freshly cracked pepper for a lively finish.
• Thyme (1 teaspoon): Dried thyme is convenient and contributes an earthy herbal note; use fresh if available (about 1 tablespoon chopped).
• Butter (4 tablespoons): Helps create a smooth roux and lends richness—unsalted butter lets you control seasoning.
• Flour (1/4 cup): All-purpose flour thickens the liquid into a silky sauce; for gluten-free use a 1:1 gluten-free flour substitute.
• Beef broth (6 cups): Use a good-quality low-sodium broth to build depth; if you have homemade broth it intensifies the stew beautifully.
• Tomato paste (1/4 cup): Adds umami and a hint of acidity to balance the richness—cook it briefly with the fat to remove raw tinny flavors.
• Red wine (1 cup): A dry red like Cabernet or Merlot deepens flavor. If you prefer not to use alcohol, substitute an extra cup of broth with 1 tablespoon balsamic vinegar for brightness.
• Yukon Gold potatoes (2, cut into 2-inch chunks): These hold shape and have a creamy texture that complements the broth—Russets will fall apart, so avoid them unless you want a thicker stew.

Instructions

Preheat and Prepare: Preheat the oven to 325°F. Chop bacon, cut pork into 1-inch pieces, and chop the onion, celery, carrots, and potatoes so everything is ready to go. Mise en place speeds the process and prevents overcooking while you search for ingredients. Render the Bacon: Heat a large Dutch oven over medium heat and add the chopped bacon. Cook until the fat renders and the bacon is crispy, about 6–8 minutes. Use a slotted spoon to remove the bacon to a bowl, leaving the fat in the pot for browning the pork. The rendered fat contributes essential savory flavor. Brown the Pork: Increase heat slightly and add the pork in a single layer, avoiding crowding. Brown the pieces for 3–4 minutes per side until a golden crust forms—this Maillard reaction creates complex flavor. Work in batches if necessary so the meat sears instead of steams. Remove browned pork to a plate. Sauté the Vegetables: Add the chopped onion, sliced celery, minced garlic, and sliced carrots to the hot pot. Season with salt, pepper, and thyme. Sauté for 2–3 minutes until the onion becomes translucent and aromatics are fragrant; scrape fond (brown bits) from the bottom with a wooden spoon. Build the Roux and Deglaze: Lower heat and add the butter. When melted, sprinkle in the flour and whisk constantly until absorbed and smooth, about 1–2 minutes. Pour in the red wine to deglaze, scraping up all fond. Then whisk in the beef broth and tomato paste until homogenous, ensuring no lumps remain. Combine and Simmer: Return the pork and crisped bacon to the pot, add the potato chunks, and bring the liquid to a gentle simmer on the stovetop. Once simmering, transfer the uncovered Dutch oven to the preheated oven and braise for 45–50 minutes, or until pork is tender and potatoes are cooked through. Check at 40 minutes for desired tenderness; adjust time as needed.

Storage Tips

To store, cool the stew to room temperature (no more than two hours at room temp), then transfer to airtight containers. Refrigerate for up to 4 days. For freezing, portion into shallow containers or freezer bags, leaving headspace for expansion, and label with the date; it will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. Rewarm gently on the stovetop over low heat, stirring occasionally; add a splash of broth if the sauce has thickened too much. Avoid microwaving from frozen, as uneven heating can make pork tough.

Ingredient Substitutions

If you need to swap ingredients, a boneless pork shoulder (also called pork butt) works beautifully and becomes more fork-tender with slow braising, though it will be richer and fattier than pork loin. For gluten-free, use a certified gluten-free all-purpose flour or cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water added near the end) to thicken. Omit the red wine and use an extra cup of broth with 1 tablespoon balsamic vinegar to mimic acidity. For a lighter version, replace half the butter with olive oil and reduce bacon to two slices.

Serving Suggestions

Serve this stew in generous bowls with thick slices of crusty bread for dipping or over buttered egg noodles for a more substantial plate. A bright green salad with a tangy vinaigrette cuts through the richness; steamed green beans or braised kale add color and fresh texture. Garnish with chopped parsley or a little lemon zest to brighten the dish. For a family-style dinner, ladle into a large shallow bowl and place extra bread and bowls of chopped herbs on the table so guests can customize their bowls.

Cultural Background

Pork stews are a comforting staple in many culinary traditions, from American country braises to European pot roasts. This version draws on classic braising principles—browning for depth, aromatic vegetables for balance, and a slow simmer to transform tougher cuts into tender morsels. The inclusion of bacon and red wine nods to European flavor layering, while the straightforward vegetable lineup reflects American home-cooking practicality. It’s a hybrid that celebrates slow-ness without requiring all-day attention.

Seasonal Adaptations

In colder months, enhance the stew with a splash of apple cider or add root vegetables like parsnips and turnips for earthier flavors. In spring and summer, swap Yukon potatoes for fingerling potatoes and finish with bright herbs—tarragon or basil—right before serving. During holiday meals, add dried cranberries and a pinch of allspice for a festive twist, or incorporate roasted mushrooms in the fall for umami depth.

Meal Prep Tips

To make this a meal-prep powerhouse, double the recipe and portion into individual microwave-safe containers for grab-and-go lunches. The stew reheats beautifully, and the potatoes hold up well if reheated gently. Pack a small container of chopped fresh herbs or a wedge of lemon to add just before eating—this brightens the flavors and makes the reheated dish feel freshly plated. Plan on reheating over low heat for the best texture; high heat tightens proteins and can dry the pork.

Every time I make this stew I’m reminded that good cooking often comes down to patience and small, intentional steps: crisp the bacon, don’t crowd the pan when browning, and let the oven do the slow finishing work. Serve it steaming hot and watch it disappear—this one brings people together, one cozy bowl at a time.