Flemish Vegetable Stew with Smoked Pork

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty, aromatic stew combining root vegetables and smoked pork, inspired by traditional Flemish farmhouse cooking. This Belgian-inspired one-pot recipe, ready in about 70 minutes, pairs smoked pork shoulder, carrots, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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

• 400g smoked pork shoulder
• 3 medium, diced carrots
• 2 medium, finely chopped onions
• 3 medium, cubed potatoes
• 2 stalks, sliced celery
• 150ml white wine
• 500ml beef stock
• 2 bay leaves
• 1 tsp, fresh or 1/2 tsp dried thyme
• 2 tbsp olive oil

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 chopped onions and sauté for 5 minutes until softened. Add 2 stalks celery and 3 diced carrots, cooking for 3 minutes until fragrant.
2. Step 2: Add 3 cubed potatoes and 1 tbsp thyme. Cook for 2 minutes, then pour in 150ml white wine, stirring to deglaze the pot. Add 500ml beef stock and 2 bay leaves. Bring to a boil, then reduce heat and simmer for 25 minutes.
3. Step 3: Add 400g smoked pork shoulder, season with salt and pepper, and cook for 15 minutes until tender. Remove pork, shred into bite-sized pieces, and return to the pot. Simmer for 10 more minutes until vegetables are tender.