Oven Baked Pork Stew: A Hearty Hug in a Casserole Dish

There’s something incredibly soul-warming about a stew that has slowly simmered, its aromas weaving through the house, promising comfort and deliciousness. My earliest memories of this particular oven-baked pork stew are tied to crisp autumn evenings, the kind where the air bites and the desire for something substantial and deeply flavorful becomes paramount. It’s not the quick weeknight stir-fry; this is a dish that demands a little patience, a lot of love, and rewards you tenfold with tender, succulent pork bathed in a rich, savory tomato-based sauce, all cradled by sweet, yielding potatoes. It was the kind of meal my grandmother would pull from the oven, a steaming casserole dish radiating warmth, perfect for gathering the family around the table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes to 1 hour 40 minutes
• Total Time: 1 hour 50 minutes to 2 hours
• Servings: 6
• Yield: Approximately 3 quarts
• Dietary Type: Can be adapted (Note: Original recipe is not specifically labeled as dietary-restricted)

Ingredients

This stew is a beautiful symphony of simple, wholesome ingredients that come together to create something truly special.

• 1 ½ lbs boneless pork, cut into 1-inch cubes
• 2 teaspoons cooking oil
• 3 teaspoons flour
• 1 (16 ounce) can tomatoes, cut up
• 1 garlic clove, minced
• 1 bay leaf
• 1 teaspoon sugar
• 1 teaspoon beef bouillon granules
• ½ teaspoon crushed thyme
• ½ teaspoon dried oregano
• ¼ teaspoon bottled hot pepper sauce
• ¼ cup water
• ½ teaspoon salt
• 4 medium sweet potatoes, peeled and sliced ¾ inch thick (about 4 cups)
• 1 large onion, cut into wedges
• 1 medium green pepper, cut into thin strips
• 10 ounces frozen peas, thawed

Equipment Needed

For this heartwarming stew, you’ll primarily need:

• A large skillet for browning the pork.
• A 3-quart casserole dish for baking the stew.
• A measuring cup and measuring spoons.
• A whisk for incorporating the flour.
• A cutting board and knife for preparing vegetables.
• An oven, preheated to 350°F (175°C).

Instructions

The beauty of this oven-baked pork stew lies in its straightforward preparation and the magic that happens in the oven.

1. Brown the Pork: Begin by browning the pork cubes. It’s best to do this in batches to ensure the meat sears properly rather than steams. Heat the cooking oil in a large skillet over medium-high heat. Add half of the pork and brown it on all sides. Remove the browned pork to a plate and repeat with the remaining pork.
2. Create the Sauce Base: Reduce the heat to medium. Stir the flour into the drippings left in the skillet. Cook, stirring constantly, for about 1 minute until the flour is lightly browned and fragrant. This step helps to thicken the sauce and remove any raw flour taste.
3. Build the Flavor: Now, it’s time to introduce the liquid and aromatics. Stir in the undrained tomatoes (the juice from the can is important!), minced garlic, bay leaf, sugar, beef bouillon granules, crushed thyme, dried oregano, bottled hot pepper sauce, and water.
4. Thicken and Season: Continue to cook and stir this mixture over medium heat until it becomes thick and bubbly. This usually takes about 5-10 minutes. Season with salt to your taste.
5. Assemble the Casserole: In your 3-quart casserole dish, combine the browned pork, the sliced sweet potatoes, the onion wedges, and the green pepper strips.
6. Incorporate the Sauce: Pour the thickened tomato mixture evenly over the pork and vegetables in the casserole dish. Stir gently to ensure everything is well coated.
7. Bake to Perfection: Cover the casserole dish tightly with a lid or foil. Bake in a preheated 350°F (175°C) oven for about 1 ½ hours. During this time, the pork will become incredibly tender, and the vegetables will soften beautifully. Stir the stew occasionally (every 30-45 minutes) to prevent sticking and ensure even cooking.
8. Add the Peas: Once the meat and vegetables are tender, carefully remove the bay leaf. This is important as bay leaves are not meant to be eaten. Stir in the thawed frozen peas.
9. Final Bake: Return the casserole to the oven, uncovered this time, and bake for 5 to 10 minutes more, just until the peas are heated through and vibrant.

Expert Tips & Tricks

• Perfectly Browned Pork: Don’t overcrowd the skillet when browning the pork. Browning creates those delicious caramelized bits (fond) that add immense flavor to the stew. If you don’t have enough fond to make a good sauce, you can deglaze the pan with a splash of water or beef broth before adding the flour.
• Vegetable Uniformity: Ensure your sweet potato slices are roughly the same thickness (about ¾ inch) and your green pepper strips are uniform. This will help them cook evenly.
• Thickening Consistency: If your sauce seems too thin after the initial thickening, you can create a slurry with a tablespoon of flour or cornstarch mixed with a few tablespoons of cold water and stir it into the simmering sauce until thickened.
• Make Ahead Magic: This stew is a fantastic candidate for making ahead. You can assemble it up to the point of baking, cover it tightly, and refrigerate it. When ready to cook, add an extra 15-20 minutes to the initial baking time to ensure it heats through thoroughly.
• Low and Slow is Key: While the recipe specifies times, remember that oven temperatures can vary. The goal is tender pork and cooked vegetables. If after 1 ½ hours, things aren’t quite tender, give it another 15-30 minutes.

Serving & Storage Suggestions

This Oven Baked Pork Stew is best served piping hot, straight from the oven. It’s a complete meal in itself, but it truly shines when accompanied by hearty slices of crusty French bread for dipping into that luscious sauce. A simple green salad would also provide a refreshing contrast.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally. If the stew has thickened significantly upon refrigeration, you can add a splash of water or beef broth when reheating to achieve your desired consistency. This stew also freezes beautifully; let it cool completely before transferring to a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator and reheat as directed.

Nutritional Information

This is an estimated nutritional breakdown per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	405.3 kcal
Total Fat	18.9 g	29%
Saturated Fat	6.3 g	31%
Cholesterol	76 mg	25%
Sodium	365.9 mg	15%
Total Carbohydrate	32 g	10%
Dietary Fiber	6.5 g	25%
Sugars	10.2 g	40%
Protein	26.6 g	53%

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Variations & Substitutions

While this recipe is a classic for a reason, feel free to explore!

• Vegetable Medley: Feel free to add other root vegetables like carrots or parsnips along with the sweet potatoes. You could also add chunks of celery during the initial sautéing phase.
• Spice Level: Adjust the hot pepper sauce to suit your heat preference, or omit it entirely if you prefer.
• Herb Garden: Fresh herbs like rosemary or thyme, added during the last 30 minutes of baking, can offer a vibrant aroma and flavor.
• Beefy Alternative: While this is a pork stew, you could certainly substitute beef chuck roast cut into cubes for a classic beef stew variation. Adjust browning time as needed for beef.

FAQs

Q: Can I use a different cut of pork?
A: Boneless pork shoulder or pork loin are excellent choices for this stew, as they become tender with slow cooking.

Q: What can I use if I don’t have beef bouillon granules?
A: You can substitute with about 1 teaspoon of beef broth concentrate or a full cup of rich beef broth, adjusting the water accordingly.

Q: My stew seems too thick, what should I do?
A: You can thin it out by stirring in a little more water or beef broth until it reaches your desired consistency.

Q: Is it possible to make this stew in a slow cooker?
A: Yes! Brown the pork and make the sauce base as directed. Then, combine all ingredients (except peas) in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until tender. Stir in peas during the last 30 minutes.

Q: How can I make this stew richer?
A: For an even richer sauce, you can stir in a tablespoon of tomato paste with the flour in step 2, or finish with a swirl of heavy cream or a knob of butter just before serving.

Final Thoughts

This Oven Baked Pork Stew is more than just a recipe; it’s an invitation to slow down, to savor the process, and to create a meal that nourishes both body and soul. The aroma that fills your kitchen as it bakes is a prelude to the deeply satisfying flavors that await. So, gather your ingredients, preheat your oven, and let the comforting magic of this stew unfold. I encourage you to share your culinary journey with this dish – perhaps a specific memory it evoked, or a delightful pairing you discovered. Happy cooking!