Winter Fest Stew with Smoked Pork

By AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A hearty, spiced stew perfect for cold winter nights, inspired by the warmth of the Fur Rondy Festival. This American-inspired soup recipe, ready in about 60 minutes, pairs smoked pork shoulder, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 lbs smoked pork shoulder
• 2 medium, diced carrots
• 2 stalks, diced celery
• 1 large, diced onion
• 3 cloves, minced garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp, fresh or 1/2 tsp dried thyme
• 3 medium, peeled and cubed potatoes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs smoked pork shoulder and cook until browned on all sides, about 5-7 minutes. Add 2 tbsp tomato paste and sauté for 2 minutes until fragrant.
2. Step 2: Stir in 2 diced carrots, 2 diced celery, 1 diced onion, and 3 minced garlic cloves. Cook for 5 minutes until vegetables soften.
3. Step 3: Pour in 4 cups beef broth, add 2 bay leaves, 1 tsp thyme, and 3 cubed potatoes. Bring to a boil, then reduce heat and simmer for 30 minutes until potatoes are tender.
4. Step 4: Stir in remaining 2 cubed potatoes and cook for another 10 minutes. Season with salt and pepper to taste.