Slow Braised Pork Shoulder Stew with Red Wine and Vegetables
A hearty, comforting stew featuring tender chunks of pork shoulder braised in red wine and chicken broth with aromatic vegetables. The long, slow cooking process transforms tough pork shoulder into fork-tender meat while building rich, deep flavors. Perfect for cold weather dinners or Sunday family meals, this one-pot wonder requires minimal hands-on time but delivers maximum satisfaction. The combination of wine, herbs, and root vegetables creates a balanced, savory dish that pairs beautifully with crusty bread or mashed potatoes.
Ingredients
Instructions
- 1
Heat olive oil in Dutch oven over medium-high heat
- 2
Brown pork chunks on all sides, then remove and set aside
- 3
Add onion and garlic to same pot, cook until softened
- 4
Pour in red wine, scraping up browned bits from bottom
- 5
Return pork to pot, add chicken broth, carrots, celery, bay leaves, and thyme
- 6
Bring to simmer, cover and cook on low heat for 2 hours or until pork is tender
- 7
Season with salt and pepper to taste before serving
Tips
Pat pork dry before browning to achieve better searing and color development.
Don't skip deglazing with wine - those browned bits add tremendous flavor to the stew.
Remove bay leaves before serving to avoid accidentally biting into one.
Good to Know
Refrigerate up to 3 days in covered container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently on stovetop, adding liquid if needed.
Serve hot with crusty bread, mashed potatoes, or egg noodles.
Common Mistakes
Don't rush browning step to avoid pale, less flavorful meat.
Keep heat low during braising to prevent tough, dry pork.
Substitutions
FAQ
Can I use a slow cooker instead of Dutch oven?
Yes, brown the meat and vegetables first, then transfer everything to slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until pork is tender.
What if I don't have red wine?
Replace with additional chicken broth or beef broth. You can also use white wine, though the flavor will be lighter and less robust.
How long will leftovers keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The stew actually tastes better the next day as flavors continue to meld together.