French Style Pork Stew with Root Vegetables

Warm up your kitchen with the hearty, rustic flavors of French Style Pork Stew with Root Vegetables—a comforting one-pot meal that’s as satisfying as it is simple. Tender chunks of seared pork shoulder are slow-simmered to perfection alongside an array of seasonal root vegetables like carrots, parsnips, turnips, and Yukon Gold potatoes. Infused with the rich depth of dry white wine, savory chicken stock, and aromatic herbs like thyme and bay leaves, this stew captures the essence of classic French home cooking. Perfect for cozy family dinners or a weekend meal with friends, it pairs beautifully with crusty bread to soak up every last drop of the flavorful broth. With its melt-in-your-mouth texture and vibrant medley of colors, this stew is sure to become your ultimate go-to for cold-weather comfort dining.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder, cut into 1.5-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 2 small turnips, peeled and cut into wedges
• 4 medium Yukon Gold potatoes, quartered
• 1 cup dry white wine
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 2 bay leaves
• 4 fresh thyme sprigs
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Season the pork cubes generously with kosher salt and black pepper.

Step 2

Dredge the pork in the flour, shaking off any excess.

Step 3

In a heavy-bottomed Dutch oven or large pot, heat the olive oil and butter over medium-high heat.

Step 4

Working in batches to avoid overcrowding, sear the pork cubes until golden brown on all sides, about 3-4 minutes per batch. Transfer seared pork to a plate and set aside.

Step 5

In the same pot, add the diced onion and sauté for 3-4 minutes, scraping up the browned bits from the bottom of the pot.

Step 6

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 7

Add the carrots, parsnips, turnips, and potatoes to the pot and sauté for 5 minutes to lightly brown the vegetables.

Step 8

Pour in the white wine to deglaze the pot, scraping up any remaining browned bits. Let the wine simmer for 2 minutes.

Step 9

Stir in the chicken stock, tomato paste, bay leaves, and thyme sprigs. Return the seared pork (and any accumulated juices) to the pot.

Step 10

Bring the stew to a gentle simmer, then lower the heat to medium-low. Cover the pot with a lid and allow the stew to cook for 1.5 to 2 hours, or until the pork is tender and the vegetables are fully cooked.

Step 11

Remove and discard the bay leaves and thyme sprigs before serving.

Step 12

Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.

Nutrition Facts

Serving size	(4075.0g)

Amount per serving	% Daily Value*
Calories	3970.2

Total Fat 229.1g	0%
Saturated Fat 74.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 709.2mg	0%
Sodium 2413.7mg	0%
Total Carbohydrate 234.4g	0%
Dietary Fiber 34.6g	0%
Total Sugars 47.2g
Protein 222.3g	0%

Vitamin D 0IU	0%
Calcium 566.0mg	0%
Iron 23.3mg	0%
Potassium 7109.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 22.9%

Carbs: 24.1%