Pork Stew with Red Wine

Instructions

1. Begin by gathering all the ingredients. This helps ensure you have everything you need before starting to cook.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork cubes, cooking in batches if necessary, to avoid crowding. Brown on all sides. This step is crucial for flavor!
3. Once pork is browned, remove it from the pot and set it aside.
4. Lower the heat to medium. Add the chopped onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Stir in the minced garlic and tomato paste. Cook for another minute until fragrant.
6. Sprinkle flour over the vegetable mixture and stir to combine. This will help thicken the stew.
7. Slowly pour in the red wine, scraping the bottom of the pot to release any brown bits. Those bits add deep flavor to the stew.
8. Return the browned pork to the pot, along with the beef broth, salt, pepper, dried thyme, and bay leaf. Bring to a simmer.
9. Cover the pot and reduce the heat to low. Allow the stew to simmer gently for 1.5 hours, occasionally checking to ensure it’s cooking evenly.
10. After 1.5 hours, add the halved baby potatoes to the stew. Continue cooking for another 30 minutes, or until the potatoes are tender.
11. In the last 10 minutes of cooking, stir in the frozen peas.
12. Before serving, remove the bay leaf and correct seasoning with extra salt and pepper if needed.
13. Serve hot, garnished with chopped fresh parsley. Enjoy your hearty pork stew!