There’s something about a slow-cooked stew that reminds me of home. I still remember coming in from the cold, catching that first whiff of savory pork and potatoes simmering away all afternoon. The air felt warmer instantly, and you just knew dinner was going to be special.
This Slow Cooker Pork and Potato Stew brings back that same comfort — tender bites of pork, soft carrots and potatoes, all soaking up a rich, flavorful broth. It’s the kind of meal that makes the whole house smell amazing and fills every bowl with love.
Ingredients
2 lbs pork shoulder or pork stew meat, cut into cubes
4–5 medium potatoes, peeled and chopped
3 carrots, sliced
1 onion, chopped
3 cloves garlic, minced
3 cups chicken or beef broth
2 tbsp tomato paste (optional for richness)
1 tsp dried thyme
1 tsp paprika
1 bay leaf
Salt and pepper, to taste
2 tbsp flour (to thicken)
2 tbsp olive oil
Fresh parsley, for garnish
Instructions
Brown the pork: In a skillet, heat olive oil and brown pork on all sides (optional, but adds flavor).
Load the slow cooker: Add pork, potatoes, carrots, onion, and garlic to the slow cooker.
Add seasoning: Stir in broth, tomato paste, thyme, paprika, bay leaf, salt, and pepper.
Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until pork and potatoes are tender.
Thicken the stew: Mix flour with a little water to make a slurry; stir into the stew during the last 30 minutes.
Finish and serve: Remove bay leaf, sprinkle with parsley, and serve warm with crusty bread.
📝 Note:
This stew tastes even better the next day as the flavors deepen overnight. You can also add peas, green beans, or corn during the last 30 minutes for extra color and sweetness. Serve it with a slice of crusty bread to soak up every last drop of that delicious broth!
