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Pork Stew with Red Wine and Peppers Recipe

Pork Stew with Red Wine and Peppers is a rustic, hearty dish. Cubed pork shoulder roast, fresh tomato, red bell pepper strips, and hearty red wine come together to produce this flavor-packed comfort food. The stew takes a bit of work, but it is well worth the effort.

Recipe adapted from Pebronata de Porc in The Country Cooking of France by Anne Willan

Prep: 1 hour | Cook: 1 hour and 40 minutes | Servings: 6-8

Pork Stew with Red Wine and Peppers


  • 2 pounds boneless pork shoulder
  • salt and coarse ground pepper
  • 6 tablespoons olive oil, divided
  • 2 tablespoons flour
  • 2 1/2 cups red wine, divided
  • 1 1/2 cups chicken broth
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 3 pounds of tomatoes, peeled and seeded and cut into strips
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • 2 red bell peppers, cored and seeded and cut into narrow strips


  1. Preheat oven to 350°F. Cut pork shoulder into 2-inch cubes, trimming away as much fat as possible. Season the meat with salt and pepper. Heat 2 tablespoons of the olive oil in a dutch oven (a flameproof casserole) over high heat. Add half the pork cubes and cook until brown. Remove with slotted spoon to plate. Brown remaining pork cubes and remove to plate. Lower heat and stir in the flour. Slowly stir in the wine and bring just to boil. Stir in the broth, the browned pork cubes, and return to boil. Cover and place in oven for 1 1/2 hours. Stir meat every 30 minutes.
  2. While meat is in oven, heat 2 tablespoons of the olive oil in a deep frying pan over medium heat. Add the onion and saute for about 5 minutes. Add the garlic and saute for 1 minute. Add tomato strips and seasonings. Simmer for 20 minutes.
  3. In a second frying pan over medium heat, heat the remaining 2 tablespoons of olive oil. Add the red bell pepper strips and saute for 10 minutes, stirring often. Add the wine and boil until reduced by at least half. Stir in the tomato mixture, reduce heat and simmer for 15 minutes. Discard bay leaf and adjust seasonings as needed.
  4. When pork is finished baking, stir in the sauce and place dutch oven over medium heat and simmer for 10 minutes.

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