Quick Pork & Root-Veg Stew with Parsley Finish (Carrot–Rutabaga Comfort Bowl)
A comfort-food bowl with a WA early-spring vibe: tender pork shoulder simmered quickly (not slow-cooker-long), sweet carrots, earthy rutabaga, and a bright parsley finish. It eats like it took all day—without actually taking all day.
Back to full listIngredients
- Kroger® Fresh Natural Pork Shoulder Butt Bone In (1 lb) 1 lb $2.49
- Carrots (1 lb) 3/4 lb carrots (about 4 medium), sliced $1.69
- Fresh Rutabaga (1 lb) 1/2 lb rutabaga, diced $1.99
- Jumbo Yellow Onions (1 lb) 1/2 onion, diced $1.49
- Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 2 cups broth $1.79
- Parsley (1 ct) 1/2 bunch, chopped $1.69
- Kroger® Russet Potato (1 lb) 1 large potato, diced (optional but recommended for a starch) $1.29
- Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle $14.99
Instructions
- Prep: Cut 1 lb Kroger® Fresh Natural Pork Shoulder Butt Bone In ($2.49/lb) into 1-inch chunks (discard large bone if present or simmer it for flavor). Dice 1/2 Jumbo Yellow Onion ($1.49/lb). Slice 3/4 lb Carrots ($1.69/lb). Dice 1/2 lb Fresh Rutabaga ($1.99/lb). Dice 1 large Russet Potato ($1.29/lb) if using. Chop 1/2 bunch Parsley ($1.69).
- Brown pork (stove): Heat a medium pot over medium-high. Add 1 tsp oil. Add pork pieces in a single layer and brown 4–6 minutes total, turning to get color. Season with 1/2 tsp salt and black pepper.
- Build stew: Add diced 1/2 onion to the pot and cook 2 minutes. Add sliced carrots, diced rutabaga, and diced potato (if using). Pour in 2 cups Simple Truth Organic® Low Sodium Chicken Broth ($1.79) plus 1 cup water (enough to barely cover). Bring to a boil.
- Simmer: Reduce to a steady simmer, cover slightly, and cook 25–30 minutes, stirring occasionally, until pork is tender and vegetables are soft. If it reduces too much, add a splash of water.
- Finish: Taste and add salt/pepper as needed. Stir in chopped parsley (from $1.69 bunch) right before serving for freshness. (If you keep vinegar or lemon at home, add 1 tsp to brighten.)
- Serve: Ladle into bowls. If you want it thicker, mash a few potato pieces against the side of the pot and stir back in.
Cook time: 50 minutes
Estimated cost: $10–14
Health notes: Approx. 650–850 calories per serving depending on pork fat and added oil. Tip: skim excess fat after simmering for a lighter bowl, and load up on carrots/rutabaga for more fiber.
Drink pairing: Wine: the stew loves a medium-bodied red with good acidity—Pinot Noir shines. If you prefer white, a richer, textured Chardonnay can handle the pork and root veg.
Wine picks:
- Erath Pinot Noir Oregon Red Wine (750 ml) $14.99 1 bottle
- Chateau Ste. Michelle Chardonnay Washington White Wine (750 ml) $7.97 1 bottle (optional white alternative)
Why it works: For Quick Pork & Root-Veg Stew with Parsley Finish, you want a wine that handles pork’s savory richness and the stew’s gentle sweetness (carrot + rutabaga) while staying bright enough to keep the bowl from feeling heavy. Pinot Noir is the most natural red pairing here: moderate tannin (so it won’t turn metallic with root veg), lively acidity (to refresh the palate), and plenty of red-fruit/earth notes that echo the stew’s comfort-food character. If you’d rather go white, choose a Chardonnay that’s more balanced than super-buttery—enough body for pork, but with some freshness to play with the parsley finish. For 2 people, one 750 ml bottle is ideal.