Stove-Top Pork & Leek Stew with Carrots and Rustic Russets
Classic comfort, weeknight-fast: seared pork stew meat simmered with leeks, carrots, and potatoes in a light, herby broth until cozy and spoon-tender. It’s a “slow-cooker style” bowl done on the stove in under an hour—perfect for chilly coastal nights.
Back to full listIngredients
- Boneless Stew Pork, 1 lb (sale) 1 lb, patted dry $3.19
- Leeks (1 lb bunch) 1 large leek (or 2 small), sliced and rinsed well $1.49
- Carrots (1 lb) 2 medium, sliced $0.99
- Kroger® Russet Potatoes Big Deal in 10 lb Bag (sale) 2 medium russets (about 12 oz total), diced $2.99
- Simple Truth Organic® Fat Free Free Range Chicken Broth 32 oz (sale) 3 cups $1.99
- Garlic (1 ct) 2 cloves, minced $0.59
- Simple Truth Organic® Thyme (optional) 1/2 tsp dried (or a few fresh sprigs if you have) $1.99
- Bay leaf (optional) 1
- Olive oil 1 tbsp
- All-purpose flour 1 tbsp
- Kosher salt & black pepper to taste
- Dijon mustard (optional) 1 tsp
Instructions
- Prep the vegetables: Slice 1 large leek (white + light green parts) and rinse well to remove grit. Slice 2 medium carrots. Dice 2 medium russet potatoes (about 12 oz). Mince 2 garlic cloves.
- Season and lightly flour the pork: Pat dry 1 lb stew pork. Season with 1 tsp kosher salt and black pepper. Toss with 1 tbsp flour to lightly coat (helps thicken).
- Sear on the stove: Heat 1 tbsp olive oil in a medium pot over medium-high heat. Add pork in a single layer and brown 3–4 minutes, turning once (work in batches if needed).
- Build the stew base: Lower heat to medium. Add sliced leeks and carrots with a pinch of salt. Cook 4–5 minutes, stirring, until leeks soften. Add minced garlic and cook 30 seconds.
- Simmer: Add diced potatoes, 3 cups chicken broth, 1/2 tsp thyme (or a few sprigs), and 1 bay leaf (optional). Bring to a boil, then reduce to a steady simmer. Cover and cook 20–25 minutes until potatoes are tender and pork is cooked through and tender.
- Finish and season: Stir in 1 tsp Dijon mustard (optional) for brightness. Taste and adjust salt and pepper. If you want it thicker, simmer uncovered 3–5 minutes.
- Serve: Ladle into 2 bowls. Great with a simple side salad if you have greens on hand.
Health notes: ~650–850 kcal per serving. Healthiness: Medium. Balanced protein + veg + starch; keep portions of potatoes moderate and use broth-based (not cream) for a lighter stew.
Drink pairing: This wants something medium-bodied with good acidity and savory notes. Great: dry Rosé (Provence-style), unoaked Chardonnay, or Pinot Noir. California pick: La Crema Pinot Noir (Sonoma Coast) or a crisp CA Chardonnay labeled “unoaked.”