Rustic Brussels Stew with Potatoes and Mushrooms
A hearty, slow-cooked stew featuring smoked pork, earthy mushrooms, and tender potatoes, inspired by Brussels' traditional tavern fare. This belgian-inspired one pot ready in about 120 minutes pairs cubed smoked pork shoulder, peeled and cubed potatoes, sliced button mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
- 1.5 lbs, cubed smoked pork shoulder
- 2 lbs, peeled and cubed potatoes
- 12 oz, sliced button mushrooms
- 2, diced onions
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tsp, dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp oil in a large pot over medium heat. Add 2 diced onions and sauté for 5 minutes until golden. Add 2 diced carrots and 2 diced celery, cooking for 3 minutes.
- Step 2: Stir in 12 oz sliced button mushrooms and cook for 5 minutes until softened. Add 2 tbsp tomato paste and stir for 1 minute until fragrant.
- Step 3: Add 1.5 lbs cubed smoked pork shoulder, 2 lbs cubed potatoes, 4 cups beef broth, 2 bay leaves, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours until the pork is tender and the potatoes are cooked through.
- Step 4: Season with additional salt and pepper, then serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Brussels Stew with Potatoes and Mushrooms take to make?
Total time is about 120 minutes (30 min prep + 90 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 Rustic Brussels Stew with Potatoes and Mushrooms?
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 cubed smoked pork shoulder from drying out.
Can I substitute ingredients in Rustic Brussels Stew with Potatoes and Mushrooms?
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 Rustic Brussels Stew with Potatoes and Mushrooms 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 Rustic Brussels Stew with Potatoes and Mushrooms?
Belgian one pot 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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
