This slow-cooker stew is one of those recipes that's pretty darn tough to mess up. As long as your pork and veggies have all day to cook 'til tender, you'll be alright.
3 medium potatoes, unpeeled
4 carrots
1 medium onion
1 medium zucchini
1 1/2 pound pork
1 can (16 ounce size) diced tomatoes, undrained
2 cups water
1 tablespoon beef bouillon granules
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
3 tablespoons cornstarch
2 tablespoons cold water
Scrub the potatoes well then cut into cubes. Peel the carrots and slice into 1/2-inch rounds. Dice the onion and zucchini. Place the vegetables in the bottom of the crock pot.
Cut the pork into 1-inch cubes and place on top of the vegetables.
Combine the tomatoes, water, beef bouillon granules, salt, pepper, and paprika in a small bowl. Pour over the pork and vegetables (do not stir).
Cover the crock pot and cook on low heat for 4-6 hours or until the pork and vegetables are tender.
Increase the heat to high.
Mix together the cornstarch and cold water until smooth. Stir into the stew and cook until the sauce has thickened, about 20-30 minutes.
Serve hot.
Cut the pork and vegetables into uniform sizes for even cooking.
Browning the pork before adding it to the crockpot can enhance the flavor.
Taste and adjust the seasoning before serving, as flavors can mellow during slow cooking.
Serve with crusty bread or over rice for a hearty meal.
Garnish with fresh herbs like parsley for added color and freshness.
Make sure the lid of the crockpot fits tightly to maintain a consistent cooking temperature.
Let the stew sit for a few minutes after cooking for the flavors to meld together.
If the stew is too thick, add a bit more water or stock to reach the desired consistency.
Pork shoulder or pork butt is ideal for slow-cooking as it becomes tender and flavorful over time. Avoid lean cuts like loin, as they can become dry.
Yes, leaving the skin on adds texture and nutrients. Just make sure they are scrubbed clean.
You can substitute beef broth for the water and omit the granules if desired. Or use another flavor bouillon granules.
Root vegetables like parsnips or turnips, or green beans, can be great additions.
Yes, you can cook it on high for about 2-3 hours, but the flavors develop better and the meat becomes more tender when cooked on low.
Yes, it freezes well. Cool it completely, then store in freezer-safe containers for up to 3 months.
Yes, you can adapt this recipe for an Instant Pot. Cook under high pressure for about 30 minutes, then thicken with cornstarch.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
September 25, 2021
I left out the zucchini as we don't care for it but otherwise followed the recipe as directed. Turned out great! Pork was very tender. Might experiment with some additional seasonings (not salt, it had plenty) next time but not sure what yet.
November 21, 2013
Super easy, very good. I didn't change a thin and we loved it.
November 26, 2005
This is a very good slow cooker stew recipe. My only suggestion would be to cut the veggies a day before because it was very time consuming. Well worth the work, though.