Pork Stew with Potatoes
A first-class meat-and-vegetable stew without hassle! Pork stew with potatoes turns out fragrant and delicious when baked in the oven. Browning keeps the meat juicy, and vegetables absorb its flavor beautifully.
Updated : 24 November, 2025
Easy
About 30 min.
Ingredients
500 grams
Pork
400 grams
Potato
200 milliliters
Broth
2
Bell pepper
1
Onion
1
Carrot
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all ingredients. You may use pork from any cut - it will become tender during cooking. I used pork tenderloin. Adjust vegetables and spices to your taste; zucchini or eggplant work great here.
Step 2
Wash the pork and cut it into medium-sized pieces.
Step 3
Peel the potatoes. If they are small, cut them in halves; very small ones can be left whole; large potatoes can be cut into 3-4 pieces. All vegetables and meat should be cut into similar medium pieces.
Step 4
Cut a medium or large onion into quarters. I had small onions, so I used two and cut them in halves.
Step 5
Slice the carrot into not-too-thin rounds. I used a decorative cut for a nicer look.
Step 6
Remove seeds and stems from the bell pepper and cut it into medium pieces.
Step 7
Heat part of the oil in a skillet. Brown the pork until golden. Salt and pepper the meat at the end so it doesn’t release too much juice - we want it seared, not stewed, to keep it juicy.
Step 8
In a bowl combine all vegetables, add the remaining oil, salt, pepper, and mix. If you like, add herbs or seasonings such as Italian or Provençal herb mixes.
Step 9
Transfer the meat and vegetables to a baking dish. Add broth; if you don’t have broth, use water.
Step 10
Cover the dish with foil or a heatproof lid and place it into a 350°F (180°C) oven. Bake for 1-1.5 hours depending on your oven. Check the readiness of meat and vegetables occasionally.
Step 11
Sprinkle the finished stew with chopped herbs and serve immediately. Enjoy!
Author note
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