You’re family is going to love this stew made with center cut pork loin combined with root vegetables in a Hungarian sweet paprika and red wine gravy; then simmered slowly in your crock pot.
You all know my daughter is away at college and has been cooking for herself over the last few years. This year, I met a few of her friends and one of them had told me that she just got a crock pot and was looking for some new recipes to try. I have a few recipes on my blog, but I generally only like chili and stews when using my slow cooker. I wanted to come up with a new, simple recipe that she could follow and made this Crock Pot Hungarian Pork Stew.
One of the main ingredients that gave this stew such a robust color comes from paprika; which is a spice made from the chili pepper family. It’s available in smoked, sweet and hot and is often associated with Hungarian cuisine. I don’t like my food smokey or hot, so I went with the traditional sweet paprika.Crock Pot Hungarian Pork Stew...comfort food at it's best! #pork #crockpot Click To Tweet
Start off by getting all of your ingredients together. You will need boneless, center cut pork loin, onions, garlic, celery, carrots, sweet potatoes, flour, extra virgin olive oil, Hungarian sweet paprika, beef stock and red wine. Cut the pork loin into 2″ cubes; then dredge them in all purpose flour. This will help thicken the gravy while cooking in the crock pot. Heat the oil in a large sauté pan over medium high heat and brown the pork on all sides. Add the pork to your crock pot, along with the all of the remaining ingredients except for the sweet potatoes and mix well. Cook in your crock pot on low for 6-8 hours or high 4-6 hours; adding the sweet potatoes in 1 hour before you’re ready to serve.
Stew is one of those comfort foods that my family craves when the weather starts getting cooler. Because I added sweet potatoes to this version, I served ours with a tossed salad. But for those of you that love a good egg noodle under your stew, go ahead. Either way you’re family is going to love this recipe. Since this recipe serves 6 people and I’m still keeping track of all of the nutritional information from the foods I’m eating, this stew is also only 358 calories per serving. My family loved this Hungarian Pork Stew and you could also try using beef cubes or chicken in place of the pork to switch it up a bit. ~Enjoy!
Try this recipe for yourself by printing the recipe card below.
- 2 lbs . Boneless, Center Cut Pork Loin, cut into 1"-2" cubes
- 1/4 c . All Purpose Flour
- 2 tbsp . Extra Virgin Olive Oil
- 1/4 c . Chopped Onions
- 2 Cloves Garlic, minced
- 2 pieces Celery Stalks, washed and chopped into 1"
- 1 c . Carrots, peeled and chopped into 1" pieces
- 1 c . Low Sodium Beef Stock
- 1/2 c . Dry Red Wine
- 1 tbsp . Hungarian Sweet Paprika
- 2 pieces Sweet Potatoes, peeled and chopped into 1"
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Heat the oil in a large sauté pan over medium high heat.
- Dredge the pork cubes in flour until all pieces are coated and brown the meat in the pan; approximately 3-5 minutes.
- Add the pork to your crock pot along with the onions, garlic, celery, carrots, paprika, beef stock and wine; mix well.
- Cook on low 6-8 hours or high 4-6 hours; adding the sweet potatoes 1 hour before you're ready to serve.
Here are some more stew recipes you may like to try (all of which can be made in a crock pot!)
If you want to stay up to date on all of my latest recipe experiments, sign up for my weekly newsletter or you can visit the recipe index and search for more recipes by categories. Also, don’t forget to visit me on Facebook,Twitter,Pinterest and Instagram too!
This post includes links to my affiliate account at Amazon.com where Carrie’s Experimental Kitchen earns a few cents on the dollar when readers like yourself purchase the items I recommend. Thank you for supporting Carrie’s Experimental Kitchen when you shop at Amazon.