Pork stew with leeks and potatoes

This pork stew with leeks and potatoes is something I make often, especially when I want a hearty meal without too many complications. I've learned to know almost by eye what and how much to add, but I still prefer to stick to the order of steps, as each has its own purpose. I like to use pork tenderloin, but it also works well with other cuts, as long as the meat isn't too fatty. I add the leeks at the end, otherwise they lose their texture. If I have frozen peppers or parsnips, I use them without any problems.

Quick Info

Total Time: Approximately 1 hour and 20 minutes
Preparation Time: 20 minutes
Cooking Time: 1 hour
Servings: 5-6
Difficulty: Easy-Medium
Recipe Type: Homemade main dish, good for lunch or dinner

Ingredients

600 g pork tenderloin
5 leeks
7-8 potatoes
2 medium onions
1 bell pepper (I use frozen if I have it)
1 carrot
30 ml oil
1 small parsnip (frozen is fine)
2 tablespoons tomato paste (ideally homemade)
Salt, pepper (to taste)
1 teaspoon sweet paprika (or to taste)
1 bay leaf
Thyme (optional, to taste)

Preparation Method

1. Wash the meat well, then cut it into suitable pieces for the stew, not too small or too large. Season with salt, pepper, and sprinkle sweet paprika over it.

2. Peel, wash, and cut the potatoes into not-too-large cubes. Clean and slice the leeks, not too thin. Chop the onion, carrot, parsnip, and bell pepper finely. If you have frozen bell pepper or parsnip, use them directly.

3. In a large frying pan or pot, heat 30 ml of oil. When the oil is hot, add the pieces of meat and let them cook for about 5-6 minutes, stirring to brown them slightly on all sides. They don't need to be fully cooked at this stage, just to get a light crust.

4. Remove the meat onto a damp cloth. In the same oil, add the onion, carrot, bell pepper, and parsnip. Add salt and pepper. Sauté for 5-6 minutes until the vegetables soften.

5. Return the meat to the sautéed vegetables. Mix and let them cook together for a few minutes.

6. Add the cut potatoes and pour in enough water to cover everything well. Add the bay leaf. Let it simmer on medium heat until the meat and potatoes are almost done. I haven't noticed the need to stir constantly, just occasionally.

7. When the meat and potatoes are nearly done, add the sliced leeks. Let it cook for a few more minutes, just enough for the leeks to soften a bit but still hold their shape.

8. Finally, add the tomato paste and a bit of thyme if desired. Adjust salt and pepper to taste. Let it simmer for another 3-4 minutes, then turn off the heat.

9. Let it sit for a few minutes to allow the flavors to meld, then serve warm.

Why I make this recipe often

For me, it's one of those recipes I return to because it's easy to adapt and doesn't require complicated ingredients. The taste is balanced, and the combination of meat, potatoes, and leeks is filling. If I have vegetables in the freezer, it helps me use what I have on hand. I don't have to stand over the pot the whole time.

Tips and Variations

Tips

- Don't cut the potatoes too small, so they don't fall apart completely.
- Always add the leeks at the end; otherwise, they become too soft.
- If you want to prevent sticking, use a pot with a thick bottom.
- You can add water during cooking if the liquid reduces too much.

Substitutions

- You can use another cut of pork, not tenderloin, if you don't have it, but tenderloin cooks faster and is more tender.
- If you don't have parsnip or bell pepper, you can skip them, but they add some flavor to the dish.
- Tomato paste can be replaced with a bit of tomato puree, just ensure there's balance at the end so the dish isn't too sour.
- If you don't have leeks, you can just use onion, but leeks give a distinct flavor.

Variations

- You can add other vegetables, like celery or zucchini, but it changes the basic flavor a bit.
- If you want the stew thicker, you can mash a few potatoes towards the end into the broth.
- For those who prefer, a bit of garlic can be added when sautéing the vegetables, but the basic recipe doesn't include it.

Serving Ideas

- It's good warm, with a slice of simple bread.
- It also goes well with pickles or fresh cabbage salad.
- Leftovers can be reheated and served as the main dish the next day.

Frequently Asked Questions

1. Can I use another meat instead of pork?
You can, but the cooking time will differ. With beef or chicken, adjustments are needed – with beef, the time increases, with chicken, it decreases.

2. Is it necessary to add leeks?
It's not mandatory, but without leeks, the final taste is quite different. You can replace them with onion, but it's not the same.

3. How do I know when the potatoes and meat are done?
You can poke with a fork: if it goes in easily, they're done. Neither should be too soft.

4. Can I make the stew in advance?
Yes, it keeps well in the fridge for 1-2 days and can be reheated directly on the stove or in the microwave.

5. Can I freeze the stew?
I don't recommend it; the potatoes don't freeze well and change texture when thawed.

Nutritional Values

Approximately per serving (out of 6):

Calories: ~350 kcal
Protein: 25 g
Fat: 12 g
Carbohydrates: 35 g

Values are indicative and may vary depending on how many vegetables and what cut of meat you use. It's not a very heavy dish, but it has quite a few carbohydrates from the potatoes.

Storage and Reheating

It can be stored in the fridge for 1-2 days in a covered container. Reheat on the stove over low heat or in the microwave. I don't recommend freezing; the potatoes become mealy and lose texture. If too much liquid has evaporated during reheating, add a bit of water.

 Ingredients: 600 g pork tenderloin, 5 leek stalks, 7-8 potatoes, 2 medium onions, one chopped bell pepper (I had it frozen), one carrot, 30 ml oil, salt, pepper, thyme (to taste), one bay leaf, one parsnip (finely chopped) - frozen, 2 tablespoons homemade tomato paste.

 Tags:  pork stew