Dutch Oven Pork and Potato Stew with Cabbage
A hearty one-pot comfort meal featuring tender pork tenderloin simmered with potatoes, carrots, and cabbage in a savory chicken broth base. The pork seasoning and cider vinegar add depth and brightness to this satisfying family-style stew. Perfect for cold weeknights when you want something filling and wholesome. The flour slurry creates a nicely thickened consistency that coats the vegetables beautifully.
Ingredients
- 1 tablespoon oil
- 1 lb pork tenderloin, cut into 1-inch slices
- 1 cup carrots, julienne-cut (2x1/8x1/8-inch)
- 1 cup onions, sliced
- 4 medium baking potatoes, peeled, cubedYukon Gold potatoes1:1
Will be slightly creamier texture
- 3 tablespoons chicken-flavor instant bouillon
- 1 teaspoon dried pork seasoning
- 1 tablespoon cider vinegar
- 4 ¼ cups water
- 3 tablespoons all-purpose flour
- 2 cups cabbage, thinly sliced
Instructions
- 1
Heat oil in Dutch oven over medium heat until hot
- 2
Add pork, carrots and onions and cook until pork is browned
- 3
Drain
- 4
Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water and mix well
- 5
Simmer 30 minutes, stirring occasionally
- 6
In small bowl, combine remaining 1/4 cup water and flour and beat with wire whisk until well blended
- 7
Add flour mixture and cabbage to stew and mix well
- 8
Cover and simmer an additional 10 minutes or until stew is thickened, stirring occasionally
Tips
Cut potatoes into uniform cubes for even cooking
Make sure to whisk the flour mixture well to prevent lumps in the stew
Add the cabbage at the end to maintain some texture and prevent overcooking
Good to Know
Refrigerate up to 3 days in covered container
Can be made 1 day ahead and reheated gently
Serve hot with crusty bread or biscuits
Common Mistakes
Brown pork properly to avoid bland flavor
Whisk flour mixture thoroughly to avoid lumpy stew
Add cabbage at the end to prevent mushy texture
Substitutions
Makes the dish vegetarian
FAQ
Can I use a different cut of pork for this stew?
Yes, pork shoulder or pork chops work well. Shoulder may need longer cooking time to become tender, while chops should be cut thicker to prevent overcooking.
What if I don't have dried pork seasoning?
Substitute with a mix of garlic powder, onion powder, paprika, and black pepper. Use about 1/2 teaspoon each of garlic and onion powder with pinches of the others.
How long will this stew keep in the refrigerator?
The stew will keep for 3-4 days refrigerated in a covered container. Reheat gently on the stovetop, adding a splash of water if needed to thin.