Dinner/ meat/ Polish Recipes

Pork Stew (Polish Pork Goulash)

7 April 2022 | Last Updated: 16 July 2022 By Aleksandra

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!

Pork stew served with dumplings on a white plate.

Ingredients

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

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

Labeled ingredients for Polish pork goulash.
  • 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

Pan-fried pork chunks in a pot. Pan-fried diced bacon in a pot.

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.

Sauteed onion and spiced in a pot. Beer is being added to a pot.

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.

Mushrooms and carrots added to a pot with pork stew. Corn starch slurry is being added to a pot with pork stew.

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

More delicious Polish dinner recipes

Recipe FAQ’s

What cut of meat is pork stew meat?

Pork shoulder is the best part of pork for a stew. This is a fattier cut with lots of flavor. You could also use lean pork tenderloin which will be done in a shorter period of time (it needs about an hour).

Why is my pork stew tough?

It’s important to sear the meat properly (it locks in the juices), cut it into small cubes, and then cook it long enough. If the meat is tough, just cook it longer. It’s also important to simmer the stew, the liquid should not boil rapidly. This will cause the meat to become overly firm and tough.

Pork stew served with dumplings on a white plate.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

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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Polish pork stew served with dumplings in a white plate.
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5 from 1 vote
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 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

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
Tried this Recipe? Rate the Recipe and tell us what you think in the Comments!

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2 Comments

  • Reply
    Tammy Martellini
    9 May 2022 at 08:30

    5 stars
    My husband is Polish and I love it but don’t make it often, they are not known for low fat food lol
    This was amazing! I used red wine and chicken stock it’s what I had in hand. Huge hit!
    Fried some cabbage and made mashed taters

    Pork Stew in a white plate

    • Reply
      Aleksandra
      9 May 2022 at 13:27

      so happy you liked the recipe, thank you for letting me know!

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