Easy Pork and Mushroom Stew

This easy pork and mushroom stew is the type of stick-to-your-ribs dinner that brings everyone to the table. With hearty chunks of pork bathed in a rich mushroom sauce, it is the dish you want on a chilly weeknight when comfort is all you crave. The sauce is velvety, the pork is meltingly tender and when you spoon it over mashed potatoes, it feels like a big warm hug.

My family adores this stew and we often double it for leftovers. The first time I introduced it, everyone went quiet after the first bite and that is my favorite sign of a winning meal.

Ingredients

• Olive oil: brings a slight fruitiness and helps brown the meat. Choose extra virgin for the deepest flavor
• Unsalted butter: adds richness and helps blend the flavors together. Use high-quality butter for best taste
• Pork chuck or pork shoulder: choose well-marbled meat with some fat for tenderness and flavor
• Cremini mushrooms: offer earthiness and a juicy texture. Fresh and firm mushrooms will give the best result
• Salt: season generously to enhance every ingredient
• Black pepper: for a subtle kick and warmth
• Sweet paprika: adds gentle smokiness and a beautiful brick-red hue. Choose a fresh bottle for a potent aroma
• Dried rosemary: brings aromatic depth. Crush in your fingers to release more flavor
• Balsamic vinegar: gives a touch of tang and balances the richness. Opt for a thicker aged balsamic if you have it
• Shallot: offers mild sweetness and depth without overpowering. Pick firm ones with no sprouting
• Garlic cloves: for sharpness and savory backbone. Look for plump cloves
• All-purpose flour: thickens the sauce to a comforting stew consistency
• Low sodium beef broth: provides umami and a savory base without being too salty. Try to use homemade if you can
• Half-and-half: makes the sauce creamy and lush. Choose fresh dairy
• Fresh parsley: for brightness at the end. Go for vibrant leaves

Step-by-Step Instructions

Prep the Ingredients:

Chop the pork into bite-sized pieces for even cooking. Chop mushrooms, mince the garlic, finely chop the shallot and chop the parsley so everything is ready when you need it

Brown the Pork:

Heat olive oil and butter over medium-high heat in a heavy-bottomed pot. Spread the pork pieces in a single layer and let them sear untouched for two minutes which creates a flavorful crust. Stir and let them brown all over but do not cook them through. Once browned, remove the pork to a clean bowl to catch the juices

Cook the Mushrooms and Seasonings:

In the same pot add mushrooms and stir until they start to release their moisture and shrink. Drizzle in the remaining olive oil and let them turn golden brown. Add your salt black pepper rosemary paprika and balsamic vinegar. Stir in the garlic and shallot and cook for two additional minutes so their flavors deepen

Combine Pork and Build the Sauce:

Return the browned pork and collected juices back to the pot with the mushrooms. Sprinkle in the flour and stir until you do not see any dry spots and the flour has absorbed into the juices

Simmer the Stew:

Pour in the beef broth and stir well. Raise the heat just to bring it up to a boil then immediately lower heat to medium-low. Cover the pot and simmer your stew for thirty-five minutes checking and giving a gentle stir once in a while until the pork is tender through

Finish with Cream and Parsley:

Uncover the stew and pour in the half-and-half. Taste and add a splash of water if the sauce feels too thick. Let simmer for five minutes to blend flavors and turn off the heat. Stir in the fresh chopped parsley and taste to see if it needs more salt

Serve and Enjoy:

Spoon the stew over creamy mashed potatoes and add an extra sprinkle of parsley for a fresh note

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Chances are the mushrooms will win over even the skeptics at your table. My favorite ingredient is the sweet paprika which gives the whole dish extra warmth and color. I remember making this on a snowy night and feeling instantly cozy with each spoonful.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. This stew also freezes well though the sauce may need a quick whisk when reheating. Always reheat gently over low heat with a splash of water or broth if it gets too thick.

Ingredient Substitutions

You can swap cremini mushrooms for button mushrooms or even a mix with shiitakes for more variety. Pork shoulder can be substituted with boneless chicken thighs for a lighter variation. If you do not have half-and-half a light cream or a mix of milk and extra butter will work fine.

Serving Suggestions

Serve with creamy mashed potatoes or buttered noodles to soak up the luscious sauce. A side of crusty bread is perfect for mopping up every drop. Pair it with a crisp green salad for freshness or roasted seasonal veggies for a complete feast.

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A Nod to Tradition

Stews like this one are a staple in many European kitchens where pork shoulder and mushrooms are both easy to come by. This version is inspired by those hearty family meals but with a creamy twist that feels extra comforting on cold nights.

Recipe FAQs

→ What cut of pork works best for this stew?

Pork chuck or pork shoulder is ideal as it becomes tender when simmered, making it perfect for stews.

→ Can I use other mushrooms instead of cremini?

Yes, white button or even portobello mushrooms can be used to add a different flavor and texture.

→ Is half-and-half necessary, or can I substitute it?

You can substitute with cream or whole milk, though the sauce may be less creamy with milk.

→ What side dishes pair well with pork and mushroom stew?

Mashed potatoes, crusty bread, or buttered noodles make excellent accompaniments by soaking up the sauce.

→ Can I make this stew ahead of time?

Absolutely, the flavors improve overnight. Reheat gently, adding a splash of broth or water if needed.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days, or freeze for longer storage.