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Pork Stew is the cozy, stick to your ribs dinner I simmer all afternoon when the weather turns cold, and this creamy white bean version filled the house with the best smell on a rainy fall day. Tender pork, smoky bacon, and creamy navy beans cook low and slow in a savory broth until rich and thick. If you love a hearty bowl, our copycat enchilada soup is another comfort food favorite.
Tender pork, smoky bacon, and creamy white beans make this Pork Stew the ultimate cozy, slow simmered comfort food.
Pork Stew Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 4 hours
- ⏳ Total Time: 4 hours 15 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 659kcal
- 🌶️ Flavor Profile: Rich, creamy, and savory with tender pork, smoky bacon, and buttery white beans
- ✋ Difficulty: Easy, mostly hands off simmering like our award winning chili
Quick Answer
To make Pork Stew, crisp bacon in a large pot and set it aside, then brown cubed pork in the bacon fat. Cook the carrot and garlic, deglaze with white wine, and add drained navy beans, stock, the pork, thyme, and bay leaf. Simmer 45 minutes, then mash a reserved can of beans into a paste and stir it in to thicken. Simmer another 45 minutes or up to a few hours, then serve garnished with the crispy bacon.
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Why This Recipe Works
Click to see the technique science
- Bacon builds a smoky base. Crisping bacon first flavors the fat that browns the pork, giving the whole Pork Stew a smoky backbone.
- Browning the pork adds depth. Searing the pork cubes creates rich, savory flavor and the fond that deepens the broth.
- Mashed beans thicken it naturally. Smashing a can of beans into a paste thickens the Pork Stew creamy without any flour or cornstarch.
- White wine deglazes for richness. A splash of wine lifts the browned bits off the bottom of the pot and adds savory complexity.
- Low and slow makes the pork tender. A long, gentle simmer turns the pork meltingly tender and lets the flavors meld.
- Pantry friendly ingredients. Canned navy beans, a pork roast, and a few aromatics make this an easy, budget friendly meal.
Why You’ll Love This Recipe
- Ultimate comfort food. Creamy, hearty, and warming, this Pork Stew is the perfect cold weather dinner.
- Naturally thick and creamy. Mashed white beans thicken it with no flour needed.
- Mostly hands off. A little prep, then it simmers away, like our award winning chili.
Key Ingredients
This Pork Stew uses simple, hearty ingredients. Here are the key players.
- Pork roast: Cut into cubes and browned, it turns tender and savory after a long simmer.
- Navy beans: Creamy white beans that bulk up the stew. Some get mashed to thicken it naturally.
- Bacon: Crisped first for a smoky base and saved to garnish the finished Pork Stew.
- White wine and stock: Build a savory, flavorful broth as the base of the stew.
- Carrot, garlic, and herbs: Thyme, bay leaf, and aromatics round out the cozy, savory flavor.
See recipe card for exact quantities.
Variations and Substitutions
This Pork Stew is easy to make your own. Try these ideas.
- Slow cooker: Brown everything first, then transfer to a slow cooker and cook on low for 6 to 8 hours.
- Add greens: Stir in kale or spinach at the end for color and nutrition.
- No wine: Use extra stock with a splash of vinegar instead of white wine.
- Different beans: Swap navy beans for cannellini or Great Northern beans.
- Spice it up: Add a pinch of red pepper flakes or smoked paprika.
- Make it brothy: Skip mashing the beans and add extra stock for a thinner soup.
How to Make Pork Stew
- In a large stock pot, crisp the bacon over medium heat, then set it aside and reserve 1 tablespoon of the bacon fat.
- Cut the pork into half inch cubes and brown it in the bacon fat, then remove and set aside.
- Add the carrot and cook until soft, stir in the garlic until fragrant, then pour in the white wine, scraping up the browned bits.
- Add the drained, rinsed navy beans, keeping one can aside, then return the pork and add the stock, butter, thyme, bay leaf, onion powder, salt, and pepper. Simmer covered 45 minutes, stirring occasionally.
- Mash the reserved can of beans into a paste with a fork and stir it in to thicken the stew.
- Simmer another 45 minutes on low, or up to a few hours for the best flavor, then serve garnished with the crispy bacon.
Recipe Tips & Tricks
- Brown in batches. Do not crowd the pot so the pork sears instead of steaming.
- Save the bacon for garnish. Adding it at the end keeps it crispy on top of the Pork Stew.
- Mash beans to thicken. A can of mashed beans makes the stew creamy with no flour.
- Low and slow is best. The longer it simmers, the more tender the pork and the richer the flavor.
- Stir occasionally. Give it a stir now and then so nothing sticks to the bottom of the pot.
- Season at the end. Taste and adjust the salt and pepper before serving since the bacon and stock add salt.
Serving Ideas and Suggestions
Pork Stew is a full meal in a bowl, best served piping hot with crusty bread or warm rolls for dipping into that creamy broth. A simple green salad on the side keeps it light.
It is the ultimate cozy dinner for cold nights. Serve it with a side of mashed potatoes or crispy smashed potatoes to round out a hearty meal.
Leftovers are even better the next day as the flavors meld. Pack it for lunch or freeze a batch for an easy dinner down the road, garnished with extra crispy bacon.
Pork Stew FAQs
A pork roast, pork shoulder, or pork butt is best for Pork Stew because the marbling turns tender and flavorful during a long simmer. Cut it into half inch cubes so it cooks evenly.
The easiest way to thicken this Pork Stew is to mash a can of the navy beans into a paste and stir it in. The starchy beans make it creamy and thick with no flour or cornstarch needed.
Yes. Crisp the bacon, brown the pork, and deglaze on the stove first, then transfer everything to a slow cooker and cook on low for 6 to 8 hours until the pork is tender.
Store Pork Stew in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over medium low heat, adding a splash of stock or water if it has thickened too much. It tastes even better the next day once the flavors have had time to meld and deepen.
Yes, Pork Stew freezes beautifully. Cool it completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in a little stock if needed since bean based stews thicken as they sit and freeze.
No. The white wine adds depth, but you can leave it out and deglaze with extra stock plus a small splash of vinegar or lemon juice for a similar bright, savory note in your Pork Stew.
Craving more cozy bowls? Try our copycat enchilada soup next.
Creamy White Bean and Pork Stew
Ingredients
- 6 cans navy beans less sodium if you can find it
- 4 oz bacon cut in 1/2 inch pieces
- 1 pound pork roast
- 1 box chicken or pork stock
- 1 Tbls butter
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 medium carrot washed, peeled and cut into a small dice
- 2 cloves garlic minced
- 1/2 tsp onion powder
- 1/2 Cup white wine
- salt and pepper to taste
Instructions
- In a large stock pot, crisp bacon over medium heat and set aside. Reserve 1 Tbls of the bacon fat.
- Cut pork into 1/2 inch cubes and brown in the bacon fat. When pork is seared, take it out of the pot and set aside.
- Add the carrot and cook until soft, add the garlic until you can smell it and add the wine, scrapping off any browned bits off the bottom of the pan.
- Add the beans that have been drained and rinsed under water. Keep one of the cans on the side until later.
- Add the remaining ingredients along with the pork back into the pan. Keep the bacon and beans on the side. Let this simmer for 45 minutes with lid on, stirring occasionally.
- Smash the beans in the remaining can with the back of a fork until you make a paste. Add this to the pot and stir to combine, this acts as a thickener.
- Let this cook for another 45 minutes on a low simmer with lid on or until you’re ready to serve. I let it cook for about 4 hours total and it’s amazing! Keep stirring occasionally to make sure nothing stick to the bottom.
- Serve with a garnish of bacon.
Nutrition
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I cant wait to make this for New Year’s Day!! Is a “box” of broth the 1qt size?
Thanks
It would probably only need to cook for 15 minutes or so. Just to get everything warmed through. I’ve never made it that way though, the flavors may not be as strong, or it might be, not sure!
If using leftover pork tenderloin, how would that change the cooking time to this dish?
I have not.
Have you made this in a crockpot?
I haven’t but that’s a wonderful idea!
Have you ever made this recipe with leftover pork? I have a bunch and am looking for good recipes 🙂
Don, I would think so. I’m definitely planning on using dried beans. So much less expensive and probably healthier, too.
I refuse to buy many canned items. Is the 6 cans equil to a 2 pound bag of Navy beens?
Too often a great recipe is tainted by canned ingredients. Use dry beans and thank me later.