Pork Stew (Polish Pork Goulash)

This pork stew is made with tender chunks of pork shoulder, beer, mushrooms, and carrots, all smothered in a delicious gravy. This recipe is based on Polish pork goulash. It uses everyday ingredients and it’s so flavorful!

Ingredients

Here’s what you need to make this delicious pork stew:

• pork stew meat – for example pork shoulder is perfect for long braising
• spices: paprika, oregano, and cayenne peppers (just a pinch), bay leaves
• onion and garlic
• smoked bacon – is optional, you could also use pancetta, it just adds more flavor, use preferably diced slab of bacon or thick-cut bacon, if using thick-cut bacon it’s better to cook it until crispy, reserve it, then sprinkle it on top of the stew
• tomato paste
• beer – adds flavor and tenderizes meat
• carrots
• mushrooms – you don’t need to add them if you don’t like mushrooms

How to make it step by step

STEP 1: Cut the meat into 1 – 1 1/2 inch cubes (3-4 cm). Cut the bacon into 1/2-inch (1 cm) cubes. Chop the onions, finely chop garlic.

Heat 2 tablespoons of oil in a large pot. Brown the meat in 3-4 batches the following way: add the first batch of the meat to the pot, making sure the meat pieces are not overcrowded, cook over medium-high or high heat until nicely browned at the bottom, sprinkle the meat with salt and pepper and turn on the other side using kitchen tongs. Brown the other side of the meat then transfer to a plate and add the next batch of meat to the pot.

STEP 2: When all the pork is browned, add the bacon to the pot and cook for a couple of minutes, until browned. Transfer to a plate.

STEP 3: Add the remaining tablespoon of oil to the pot. Add the onions and cook for a couple of minutes over medium-low heat, until soft.

Add the garlic, paprika, oregano, cayenne pepper, and cook for 30 seconds.

Add the tomato paste and cook, stirring, for 1 minute.

STEP 4: Add the pork and bacon back to the pot. Add beer, bay leaves, and hot broth. Bring to a boil over high heat, then lower the heat to the lowest, cover the pot and cook for 1 hour and 30 minutes.

STEP 5: When the time is almost up, cut the carrots into thin slices (about 4-5mm, which is a little thinner than 1/4-inch) and mushrooms into large chunks. Add them to the pot.

STEP 6: Make flour-corn starch slurry: add flour and corn starch into a cup with 1/4 cup of cold water/broth, stir until smooth. Add to the pot.

Cook, uncovered, for 45 minutes, or until the pork is very tender and the sauce thickened. Stir the stew a couple of times during this time.

Season with salt and pepper.

Enjoy!

Storage

This pork stew reheats and freezes very well. Keep it in the fridge for up to 3-4 days and in the freezer for up to 3-4 months.

Serving suggestions

• Kluski Śląskie (Silesian Dumplings) – pictured
• Kopytka (Polish mashed potato dumplings)
• German potato dumplings
• boiled potatoes
• mashed potatoes
• cauliflower rice for a low-carb option
• Green beans almondine
• Mizeria (Polish cucumber salad)

More delicious Polish dinner recipes

• Chicken Kyiv (Cutlet De Volaille)
• Łazanki – Polish noodles with cabbage, kiełbasa, and mushrooms
• Gołąbki – Polish Stuffed Cabbage Rolls
• Kotlety mielone (Polish meat patties)
• Polish Potato Pancakes (placki ziemniaczane)
• The Best Roast Duck Recipe (with gravy)
• Salmon with creamy dill sauce
• Leczo (Polish Vegetable and Sausage Stew)

Recipe FAQ’s

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Pork Stew (Polish Pork Goulash)

This pork stew is made with tender chunks of pork shoulder, beer, mushrooms, and carrots, all smothered in delicious gravy. This recipe is based on Polish pork goulash. It uses everyday ingredients and it’s so flavorful!

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5 from 2 votes

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 6 servings

Calories 701kcal

Author Aleksandra

Ingredients

• ▢ 3 tablespoons frying oil
• ▢ 2 1/2 lbs (1.2 kg) pork stew meat, such as pork shoulder
• ▢ 3.5 ounces (100g) smoked bacon
• ▢ 2 medium/large onions
• ▢ 1 tablespoon paprika
• ▢ 1 tablespoon oregano
• ▢ pinch of cayenne pepper
• ▢ 6 cloves garlic
• ▢ 3 tablespoons tomato paste
• ▢ 1 cup beer 240ml
• ▢ 2 cups good-quality beef broth or chicken broth
• ▢ 3 medium/large carrots
• ▢ 10 ounces (280g) button mushrooms
• ▢ 1/4 cup flour
• ▢ 1 tablespoon corn starch
• ▢ salt and pepper to taste

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Instructions

• Cut the meat into 1 – 1 1/2 inch cubes (3-4 cm). Cut the bacon into 1/2-inch (1 cm) cubes. Chop the onions, finely chop garlic.
• Heat 2 tablespoons of oil in a large pot. Brown the meat in 3-4 batches the following way: add the first batch of the meat to the pot, making sure the meat pieces are not overcrowded, cook over medium-high or high heat until nicely browned at the bottom, sprinkle the meat with salt and pepper and turn on the other side using kitchen tongs. Brown the other side of the meat then transfer to a plate and add the next batch of meat to the pot.
• When all the pork is browned, add the bacon to the pot and cook for a couple of minutes, until browned. Transfer to a plate.
• Add the remaining tablespoon of oil to the pot. Add the onions and cook for a couple of minutes over medium-low heat, until soft.
• Add the garlic, paprika, oregano, cayenne pepper, and cook for 30 seconds.
• Add the tomato paste and cook, stirring, for 1 minute.
• Add the pork and bacon back to the pot. Add beer, bay leaves, and hot broth. Bring to a boil over high heat, then lower the heat to the lowest, cover the pot and cook for 1 hour and 30 minutes.
• When the time is almost up, cut the carrots into thin slices (about 4-5mm, which is a little thinner than 1/4-inch) and mushrooms into large chunks. Add them to the pot.
• Make flour-corn starch slurry: add flour and corn starch into a cup with 1/4 cup of cold water/broth, stir until smooth. Add to the pot.
• Cook, uncovered, for 45 minutes, or until the pork is very tender and the sauce thickened. Stir the stew a couple of times during this time.
• Season with salt and pepper.
• Enjoy!

Notes

• Bacon – use preferably diced slab of bacon or thick-cut bacon. If using thick-cut bacon it’s better to cook it until crispy, reserve it, then sprinkle it on top of the stew.
• Calories – 1 serving (1/6 of the recipe). This is only an estimate!

Course Main Course

Cuisine polish

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