Create a deeply comforting bowl with this Tuscan Red Wine Pork Stew, where tender pieces of pork gently simmer in a rich tomato and herb sauce until meltingly soft. Rustic yet elegant, it’s the kind of slow-cooked dish that fills the kitchen with warmth and makes the perfect centerpiece for a cozy evening at the table. Discover the recipe and bring a little Italian countryside comfort to your kitchen.

Method

1. Sear the Pork
Pat the pork shoulder pieces completely dry with paper towels and season generously on all sides with sea salt and freshly ground black pepper. Heat a heavy-bottomed pot or Dutch oven over medium-high heat and add the olive oil. Once the oil begins to shimmer, sear the pork in batches, taking care not to overcrowd the pot. Cook for about 3–4 minutes per side until each piece develops a deep golden crust. Transfer the browned pork to a plate and set aside.

2. Build the Soffritto
Reduce the heat to medium. In the same pot, add the chopped onion, carrots, and celery to the flavorful browned bits left behind—this classic Italian base is known as a soffritto. Sauté for 6–8 minutes, stirring occasionally and gently scraping the bottom of the pot, until the vegetables soften and the onion becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.

3. Deepen the Flavor
Add the tomato paste and cook for about a minute, allowing it to coat the vegetables and develop a deeper color and sweetness. Pour in the red wine to deglaze the pot, using a wooden spoon to lift all the rich caramelized bits from the base. Let the wine simmer and reduce by about half, which will take roughly 2–3 minutes.

4. Bring the Stew Together
Return the seared pork and any resting juices to the pot. Pour in the crushed tomatoes and chicken stock, ensuring the liquid nearly covers the meat. Stir gently to combine. Add the rosemary, thyme, and bay leaves, then bring the stew to a gentle simmer.

5. Slow Cook
Once the stew begins to bubble softly, reduce the heat to low. Cover the pot with the lid slightly ajar and allow it to cook slowly for 2 to 2½ hours. The pork is ready when it becomes beautifully tender and easily pulls apart with a fork. Taste and adjust the seasoning with additional salt and pepper if needed.

6. Finish and Serve
Before serving, remove the rosemary and thyme sprigs along with the bay leaves. If a thicker sauce is desired, allow the stew to simmer uncovered for the final 15–20 minutes so it can gently reduce. The finished stew should be rich and deeply fragrant, with tender pork nestled in a velvety tomato and herb sauce that clings to every bite.