Back Shoulder Pork Stew with Thyme and Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic French pork stew simmered slowly with fragrant thyme, carrots, and potatoes for a hearty and comforting meal. This french-inspired pork 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.

Prep: 20 min Cook: 100 min Serves 6 French cuisine 410 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Back Shoulder Pork Stew with Thyme and Root Vegetables take to make?

Total time is about 120 minutes (20 min prep + 100 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Back Shoulder Pork Stew with Thyme and Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep carrots, peeled and sliced from drying out.

Can I substitute ingredients in Back Shoulder Pork Stew with Thyme and Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Back Shoulder Pork Stew with Thyme and Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Back Shoulder Pork Stew with Thyme and Root Vegetables?

French pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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