Back Shoulder Pork Stew with Thyme and Root Vegetables

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A rustic French pork stew simmered slowly with fragrant thyme, carrots, and potatoes for a hearty and comforting meal. This French-inspired pork recipe, ready in about 120 minutes, pairs carrots, peeled and sliced, yellow potatoes, peeled and cubed, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork back shoulder, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced
• 2 medium yellow potatoes, peeled and cubed
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 3 cups chicken broth
• 4 fresh thyme sprigs
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs cubed pork back shoulder and brown the pieces on all sides for about 5-7 minutes.
2. Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot, sautéing for 3-4 minutes until softened and fragrant.
3. Step 3: Pour in 1 cup dry white wine to deglaze the pot, scraping the bottom to loosen browned bits. Let it reduce by half, about 5 minutes.
4. Step 4: Add 3 sliced carrots, 2 cubed yellow potatoes, 3 cups chicken broth, 4 fresh thyme sprigs, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf. Stir gently and bring to a simmer.
5. Step 5: Reduce heat to low, cover, and cook the stew gently for 1 1/2 hours until the pork is tender and vegetables are cooked through. Remove thyme sprigs and bay leaf before serving.