Potato stew with pork
When I need a hearty meal and don't feel like complicating things, I make potato stew with pork. I usually cook it on days when I have a few vegetables in the fridge and a piece of meat that I don't want to keep for too long. It's not a recipe with fancy steps, and you don't have to stand by the pot all the time. The longest part is boiling, the rest is simple.
Quick Info
Total time: about 1 hour and 30 minutes
Servings: 4
Difficulty: easy
Ingredients
- 500 g pork tenderloin (or shoulder, cut into small cubes)
- 1 medium onion
- 1 carrot
- 4-5 garlic cloves
- 1 full tablespoon of homemade vegetable mix (or 1 tablespoon of dehydrated vegetable mix)
- 4 large potatoes
- 5-6 tablespoons of tomato juice
- 1 teaspoon of flour
- salt and pepper to taste
- 2-3 tablespoons of oil (I use sunflower oil)
- fresh parsley (2-3 tablespoons, chopped)
- water (as needed)
Preparation method
1. Wash the meat and cut it into cubes about 2 cm. Don't make them too big, otherwise, it takes longer to boil.
2. Peel the onion, carrot, and garlic. Chop the onion and carrot finely. Slice the garlic thinly. Peel the potatoes and cut them into suitable cubes.
3. Put the oil in a large pot over medium heat. Add the onion, carrot, half of the garlic, and a little salt. Stir for 1-2 minutes.
4. When the onion has softened a bit, add the homemade vegetable mix. If you don't have it, you can use dehydrated vegetables or a little seasoning, but don't add too much.
5. Add the meat cubes over the vegetables. Stir and let it cook for another 4-5 minutes until the meat changes color.
6. Add about 400 ml of water (enough to cover the meat and vegetables), put the lid on, and let it simmer over medium heat until the meat is almost tender. For tenderloin, it takes about 25-30 minutes, for shoulder a bit longer. Occasionally check to make sure the liquid doesn't reduce too much.
7. Once the meat is almost cooked, add the diced potatoes. Add enough water to cover all the ingredients, no more.
8. In a cup, mix the tomato juice with the flour and 2-3 tablespoons of water. The mixture should be fluid, without lumps. Pour it over the stew.
9. Add the rest of the garlic, salt, and pepper to taste. Stir, put the lid on, and let it simmer on low heat until the potatoes are done (about 20-25 minutes).
10. When the potatoes are cooked, taste for salt and pepper. Turn off the heat and add the chopped parsley.
Why I make this recipe often
It's one of those quick meat dishes that can be made with basic ingredients and doesn't require anything special. It's suitable for both lunch and dinner. This stew keeps well in the fridge for 2-3 days, so I don't have to think about cooking every day. You can adjust the quantities, it also works with other cuts of meat, it doesn't always have to be tenderloin. It's a filling dish suitable for any season.
Tips
- The onion adds sweetness, don't skip it even if it seems like a lot.
- If you want the sauce thicker, leave the pot uncovered for the last 5-10 minutes.
- I put half the garlic in at the beginning for flavor, the other half towards the end for aroma.
- Don't add too much water after you've added the potatoes. If needed, add a little during cooking.
Substitutions
- You can use shoulder or pork chuck, even a mix if you have it in the freezer.
- If you don't have homemade vegetable mix, use dehydrated vegetables or a little vegetable concentrate.
- Tomato juice can be replaced with tomato paste, but use less and add water.
Variations
- You can make the stew with beef, but the cooking time increases.
- If you want it meatless, leave the meat out, double the vegetables and potatoes.
- For a more rustic version, add a little sweet or smoked paprika at the beginning with the onion.
Serving ideas
- It's good warm, with fresh bread or polenta.
- It also goes well with pickles, especially in winter.
- For those who prefer, a hot pepper on the side enhances the flavor.
Frequently asked questions
1. Can the potato stew with meat be frozen?
Yes, but the potatoes change texture when thawed and become more crumbly. If you want to freeze it, pack it as soon as possible after cooking, not after a few days.
2. How long does pork meat take to boil for the stew?
It depends on the type of meat. For tenderloin, it takes about 25-30 minutes, for shoulder or chuck it may take 40-45 minutes on low heat. Taste or check with a fork.
3. Can it be made without flour?
Yes, you can skip the flour. The sauce will be thinner, but you can simmer without a lid at the end to reduce and thicken it.
4. What do I do if the tomato juice makes it too sour?
Add half a teaspoon of sugar or more potatoes. Tomato juice sometimes gives a slightly sour taste, but it can be easily adjusted.
Nutritional values (per serving, estimated)
Calories: approx. 350-380 kcal
Protein: 22 g
Fat: 11 g
Carbohydrates: 38 g
These values may vary, especially depending on the amount of meat and how much oil you use.
Storage and reheating
The stew keeps in the fridge for 2-3 days in a covered container. When reheating, add a little water if it seems too thick. It can be heated on the stove or in the microwave at medium temperature, stirring occasionally. If there are leftovers, I usually eat it with pickles or even plain, for a quick meal.
Ingredients: pork muscle 1 onion 1 carrot 4-5 cloves of garlic 1 full tablespoon of homemade vegetable mix 4 larger potatoes 5-6 tablespoons of tomato juice 1 teaspoon of flour salt pepper 2-3 tablespoons of oil fresh parsley
