🥔 Pork Rib and Potato Stew
A Comforting Homemade Classic
Ingredients
- 2¼ pounds (1 kg) pork ribs, cut into serving-size pieces
- 1¾ pounds (800 g) potatoes (about 5 medium), peeled
- 1 large onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 2 medium carrots, finely chopped
- 1 cup (200 g) crushed tomatoes
- 4 garlic cloves, minced
- 2 bay leaves
- 2 teaspoons sweet paprika
- â…” cup (150 ml) dry white wine
- 4 cups (1 liter) hot beef broth or hot water
- 3 tablespoons olive oil
- 1¾ teaspoons fine salt, or to taste
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Optional
- 1 small chili pepper
- 1 cup (150 g) frozen or fresh peas
Instructions
1. Brown the Pork Ribs
Pat the pork ribs dry with paper towels and season them with salt and black pepper.
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ribs and brown them on all sides for 6–8 minutes, working in batches if necessary.
Transfer the browned ribs to a plate and set aside.
2. Prepare the Vegetable Base
Reduce the heat to medium.
In the same pot, add the onion, red bell pepper, and carrots.
Sprinkle with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
3. Add the Garlic, Paprika, and Tomatoes
Stir in the minced garlic and cook for 1 minute until fragrant.
Remove the pot from the heat briefly, add the sweet paprika, and stir for 10–15 seconds to prevent it from burning.
Return the pot to the heat, add the crushed tomatoes, and cook for 5–7 minutes, stirring occasionally, until the tomatoes have thickened and lost their raw flavor.
4. Deglaze with Wine
Pour in the white wine, scraping the bottom of the pot to loosen any browned bits.
Cook for 2–3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
5. Simmer the Ribs
Return the pork ribs to the pot.
Add the bay leaves and the chili pepper, if using.
Pour in the hot beef broth until the ribs are almost completely covered.
Bring to a gentle boil, skimming off any foam that rises to the surface.
Partially cover the pot and simmer over low heat for 45–60 minutes, or until the ribs are tender.
Pressure Cooker Method: Cook for 20–25 minutes after full pressure is reached.
6. Prepare the Potatoes
Peel the potatoes and cut them into large chunks using the “crack” method—partially cut each piece with a knife, then snap it apart.
This technique releases the potatoes’ natural starch, helping to thicken the stew.
7. Finish the Stew
Add the potatoes and the peas, if using.
If needed, pour in a little extra hot broth so the potatoes are partially submerged.
Cook over medium-low heat for 20–25 minutes, or until the potatoes are tender and the broth has thickened into a rich, velvety sauce.
Taste and adjust the seasoning with additional salt and pepper if needed.
8. Adjust the Consistency
If the stew is too thin, mash 2 or 3 potato pieces directly into the pot and stir gently.
If it’s too thick, add a little more hot broth or water until you reach your desired consistency.
Remove the bay leaves before serving.
9. Rest and Serve
Turn off the heat and let the stew rest for 5–10 minutes before serving.
Sprinkle with freshly chopped parsley and serve piping hot with crusty bread.
Chef’s Tip
This stew tastes even better the next day! As it rests, the sauce thickens and the flavors blend together beautifully, making leftovers even more delicious.
