In the Autumn, soups and stews take centre stage at our table. Comforting, hearty and healthy, this Autumn Pork Goulash Stew Recipe is a perfect addition to our meal rotation. I love the twist of using an onion squash (potimarron), a popular winter squash here in France. Is it not as sweet as other squashes and it makes a perfect replacement for the more traditional potatoes.
So, light a candle, pour a cup of something hot, roll up your sleeves and let’s make this wonderful stew together.
Why This Pork Goulash Stew is Perfect for Autumn
Pork is a deliciously rich and versatile meat that goes very well with many different vegetables. However, I think that pork may be my favourite meat to serve with Autumn flavours. It pairs amazingly well with apples and squashes.
In fact, I think that I prefer this autumnal twist on a goulash recipe as the onion squash add more flavour than the traditional potatoes, as well as a hint of sweetness and nuttiness that complements the pork so well.
After a chilly day outside, this is the perfect warming recipe to come home to. It tastes even better warmed up, so you can make it in advance and have dinner ready for when you get back from your Autumn adventures 🙂
Ingredients Needed to Make Autumn Pork Goulash Stew Recipe
- 800g of pork (shoulder or neck), cut into 2 cm cubes
- 4 large onions, sliced
- 4 garlic cloves, crushed
- 3 red peppers, roasted, peeled and sliced
- 3 carrots, chopped (large or small chunks, it’s up to you)
- 1/2 onion squash, cut into 1.5 cm cubes
- 750ml bone broth (or 1 1/2l if you want more of a soup consistency)
- 2 cans of chopped tomatoes
- 4 tsp smoked paprika
- 2 tsp cumin
- 3 tsp salt
Pork
A fatty cult like pork shoulder or neck is best as this will provide a lot of taste and will ensure that the meat stays tender, even though it is cooked for a long time.
Onions and Garlic
We need plenty of these as they add so much flavour. Don’t be afraid to add the whole amount, the onions will reduce down significantly and will make a delicious base for the sauce.
Red Peppers
I love the sweetness these peppers bring to the stew. Don’t skip the first step of roasting them and peeling them, it is added work for sure, but it improves the taste and the texture of the goulash significantly.
Carrots
Carrots are one of my favourite vegetables and I like to use them all the time, especially in soups and stews! For this recipe, you can cut them up quite small and have them blend well into the sauce, or you can leave them in large chunks in order to appreciate their flavour more.
Onion Squash
This is a very popular squash here in France. I prefer it to many other squashes because it is not quite as sweet, it has a firmer texture to it, it has a nutty flavour and you don’t need to peel it! It works perfectly in this stew for all of these reasons. As an added bonus, using onion squash instead of potatoes makes this meal GAPS friendly.
If you cannot get hold of onion squash, you could use potatoes or sweet potatoes as an alternative, or add more carrots.
Bone Broth
This is an essential part of any soup or stew, and is part of what makes this meal so good for you. If you would like a simple recipe for making your own chicken bone broth, I have one here.
If you don’t have any homemade bone broth, you can use a couple of stock cubes and hot water, but it is always best to check the ingredients and try and get the most natural product you can.
Chopped Tomatoes
These add flavour and richness to the sauce. Make sure you get good quality tomatoes, with as little added water as possible.
Spices
I like to add smoked paprika for more depth of flavour, but you can also use normal paprika. Cumin also adds extra interest to the flavour profile.
Salt
You should always start with less and add more as you taste to adjust the seasoning. I add 3 tsp of salt because there is a lot of liquid and my broth is not salted. If you use broth that is already salted, you will need to reduce the amount of salt you add significantly.
How to make Autumn Pork Goulash Stew Recipe
First of all, roast the whole red peppers in the oven for 15 mins at 200°C. They should be slightly blackened when they are done. While they are still hot, put them into a plastic bag or closed container until you are ready to peel and slice them.
In a large pot, pressure cooker or the instant pot, fry the pork in batches until it browned on all sides. Don’t try and add too much meat to your pot while you are frying it, otherwise it will give out lots of water.
Remove the meat from the pot and keep to one side. Add the onions and carrots and fry until soft.
Next, add the meat back into the pan along with the crushed garlic and spices. Fry for 1 minute. Add the rest of the ingredients (tomatoes, broth, onion squash, peeled and sliced peppers, salt), being careful no to add too much salt to begin with. You can add more or less broth depending on whether you want your goulash to be more of a soup or a stew. We like it both ways.
If you are using a large saucepan, or dutch oven, bring the stew to the boil, cover and then simmer for 1h.
If you are using a pressure cooker, bring up to pressure, reduce heat and cook for 30 mins.
If you are using an Instant Pot, set it to high pressure for 30 minutes.
When your goulash stew is cooked, taste it and adjust the seasoning.
How should I Serve Autumn Pork Goulash Stew ?
Depending on your dietary needs, you can serve this stew in a variety of ways.
If you have made it a soup consistency by adding more broth, serve it as it is in a bowl with a dollop of sour cream and a slice of bread if you wish. More often than not, we will not even have bread with it because it is already very filling.
If you have made it more like a stew, you can still serve it as it is, or with a dollop of sour cream, this is a good option especially for those following the GAPS diet. However, if you wish to bulk it out more, you can serve it with rice or mashed potatoes.
My husband also likes to sprinkle some parmesan cheese into his bowl to make it even more rich and delicious 😉
Add a salad on the side for some fresh green vegetables!
Storing Autumn Pork Goulash Stew Recipe
Autumn Pork Goulash Stew is perfect for meal prepping and planning ahead!
This dish tastes even better the next day. You can keep it in the fridge for 3 days and warm it up on the stove. I like to bring it up to the boil and let it simmer for 10 mins.
It also freezes very well, and will keep in the freezer for up to 6 months. You follow the same instructions for reheating and you have a delicious meal in no time!
I like to make this recipe when I am feeding a crowd as I can make it in advance and just enjoy my company when they are here.
Pin it for later!
Comfort food this Autumn
So if you’re looking for the ultimate comfort food this Autumn, why don’t you give this Autumn Pork Goulash Stew a go? Let’s embrace these chilly Autumn days and make the most of what Autumn has to offer!
Did you try this Autumn Pork Goulash Stew Recipe? Let me know in the comments, as well as any variations you made. I’d love to chat with you 🙂
If you want to keep in touch, why don’t you go ahead and subscribe to my newsletter ? As a bonus, you will receive my free budget cookbook that will help you save money this Autumn, while still making good, wholesome food from scratch.
Looking for more pork recipes? Why don’t you give my Asian Style Caramel Pork a go? It’s another of our family’s absolute favourites!
You’ll find more allergy-friendly meal ideas here.
I love my Instant Pot, and it is perfect for making this Autumn Pork Goulash Stew earlier in the day and keeping it warm until we are ready to eat. If you would like to invest in one, I have linked the one I use below.
Click on the country you are ordering from: France | US | UK (Amazon UK does not have the size I own, so I have linked a smaller size)
(As an Amazon Associate, I earn from qualifying purchases, at no extra cost to you.)
Autumn Pork Goulash Stew Recipe
Ingredients
- 800 g of pork shoulder or neck, cut into 2 cm cubes
- 4 large onions sliced
- 4 garlic cloves crushed
- 3 red peppers roasted, peeled and sliced
- 3 carrots chopped (large or small chunks, it’s up to you)
- 1/2 onion squash cut into 1.5 cm cubes
- 750 ml bone broth or 1 1/2l if you want more of a soup consistency
- 2 cans of chopped tomatoes
- 4 tsp smoked paprika
- 2 tsp cumin
- 3 tsp salt
Instructions
- Roast the whole red peppers in the oven for 15 mins at 200°C. They should be slightly blackened when they are done. While they are still hot, put them into a plastic bag or closed container until you are ready to peel and slice them.
- In a large pot, pressure cooker or the instant pot, fry the pork in batches until it browned on all sides. Don’t try and add too much meat to your pot while you are frying it, otherwise it will give out lots of water.
- Remove the meat from the pot and keep to one side. Add the onions and carrots and fry until soft.
- Next, add the meat back into the pan along with the crushed garlic and spices. Fry for 1 minute.
- Add the rest of the ingredients (tomatoes, broth, onion squash, peeled and sliced peppers, salt), being careful no to add too much salt to begin with. You can add more or less broth depending on whether you want your goulash to be more of a soup or a stew. We like it both ways.
- If you are using a large saucepan, or dutch oven, bring the stew to the boil, cover and then simmer for 1h.
- If you are using a pressure cooker, bring up to pressure, reduce heat and cook for 30 mins.
- If you are using an Instant Pot, set it to high pressure for 30 minutes.
- When your goulash stew is cooked, taste it and adjust the seasoning.
- Serve on its own, with a dollop of sour cream, or with some bread, some rice or some mashed potatoes. Why not add a sprinkle of parmesan cheese too?
Leave a Reply