Tuscan Red Wine Pork Stew

Elle Cresswell

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.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings: 6 servings

Course: Main Course

Cuisine: Italian, Mediterranean

Ingredients Method Notes

Ingredients

1.5 kg pork shoulder cut into generous 4–5 cm pieces
2 tbsp good quality olive oil
1 large yellow onion finely chopped
2 medium carrots peeled and diced
2 celery stalks diced
4 garlic cloves finely minced
120 ml dry red wine, such as Chianti or Sangiovese
800 g crushed tomatoes
500 ml chicken stock
2 tbsp tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Sea salt and freshly ground black pepper, to taste

Method

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.
Reduce the heat to medium. In the same pot, add the chopped onion, carrots, and celery to the flavourful 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.
Add the tomato paste and cook for about a minute, allowing it to coat the vegetables and develop a deeper colour and sweetness. Pour in the red wine to de-glaze the pot, using a wooden spoon to lift all the rich caramelised bits from the base. Let the wine simmer and reduce by about half, which will take roughly 2–3 minutes.
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.
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.
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.

Notes

Storage & Reheating

Refrigerator: Allow the stew to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

Freezer: Portion the cooled stew into freezer-safe containers or sealed bags and freeze for up to 3 months.

To Reheat: Warm gently on the stovetop over low heat, adding a small splash of broth or water if needed to loosen the sauce and restore its silky texture.