This Tuscan Pork Stew is a rich, slow-cooked hug in a bowl. Tender pork shoulder simmers in a robust tomato and red wine broth with garlic, rosemary, and fennel. It’s a comforting, make-ahead meal perfect for chilly evenings.
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Why You’ll Love This Tuscan Pork Stew
- Fall-apart pork: Slow cooking makes the pork shoulder incredibly tender and succulent.
- Deep, complex flavors: Red wine, tomatoes, and herbs create a rich, savory broth.
- Perfect make-ahead: Tastes even better the next day as flavors meld.
- Simple to prepare: Minimal active prep time—the pot does the work.
Ingredients & Tools
- 1.5 kg pork shoulder, cut into 5 cm chunks
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 180 ml dry red wine (like Chianti or Sangiovese)
- 800 g canned crushed tomatoes
- 500 ml chicken stock
- 2 tsp fennel seeds
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: Using a good, heavy pot is key here—it distributes heat evenly so nothing burns on the bottom. And don’t skimp on searing the pork; that brown crust is pure flavor gold.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your pork. Pork shoulder (also called Boston butt) is ideal because of its marbling. That fat renders down during the long cook, making the meat incredibly tender. Leaner cuts will dry out.
- Don’t rush the sear. Getting a proper, dark brown crust on the pork is non-negotiable for flavor. It creates fond—those tasty browned bits at the bottom of the pot—that will deglaze into your sauce.
- Why a dry red wine? A dry, robust Italian red like Chianti adds acidity and depth without sweetness. If you prefer not to cook with alcohol, you can substitute with additional stock, but you’ll lose a layer of complexity.
- The power of fennel seeds. They add a subtle, sweet licorice note that is quintessentially Tuscan. If you’re not a huge fan, you can reduce the amount, but I really recommend trying it—it makes the stew.
How to Make Tuscan Pork Stew
Step 1: Pat the pork chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the pork and sear for about 3-4 minutes per side, until you have a deep golden-brown crust. Transfer the seared pork to a clean plate and set aside.
Step 2: Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. You’ll notice all those lovely browned bits from the pork. Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent. Add the minced garlic and cook for another minute until it becomes fragrant—be careful not to let it burn.
Step 3: Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the delicious fond from the bottom. Let the wine simmer and reduce by about half, which should take 3-4 minutes. This cooks off the harsh alcohol and concentrates the flavor.
Step 4: Return the seared pork and any accumulated juices back to the pot. Add the crushed tomatoes, chicken stock, fennel seeds, rosemary, oregano, and the bay leaf. Give everything a good stir to combine. Bring the stew to a lively simmer.
Step 5: Once it’s bubbling, immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew simmer gently for 2 to 2.5 hours. You’ll want to stir it occasionally to prevent sticking. The stew is ready when the pork is fork-tender and practically falls apart when you poke it.
Step 6: About 15 minutes before the cooking time is up, taste the broth and adjust the seasoning with more salt and pepper as needed. If you prefer a thicker stew, you can remove the lid for the last 20-30 minutes of cooking to allow some liquid to evaporate. Discard the bay leaf before serving.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw in fridge overnight.
- Reviving: Reheat gently on the stovetop, stirring occasionally. Add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Creamy Polenta — The soft, buttery polenta is the perfect canvas for soaking up the rich, tomatoey sauce of the stew.
- Garlic Bread Crostini — A crunchy, garlic-rubbed slice of toasted bread adds a wonderful textural contrast and is perfect for dipping.
- Simple Arugula Salad — The peppery arugula with a lemony vinaigrette cuts through the richness of the stew and refreshes the palate.
Drinks
- Chianti Classico — A medium-bodied Italian red wine mirrors the flavors used in the cooking and complements the hearty pork beautifully.
- Amber Ale — The malty, slightly caramel notes in an amber ale stand up well to the stew’s robust flavors without overpowering it.
- Sparkling Water with Lemon — For a non-alcoholic option, the crisp bubbles and citrus cleanse the palate between each rich, savory bite.
Something Sweet
- Tiramisu — The classic coffee-and-mascarpone dessert provides a light, cool, and creamy finish that contrasts the hearty main course.
- Panna Cotta with Berry Compote — The silky, vanilla-infused panna cotta and tart berries are a simple, elegant way to end the meal.
- Almond Biscotti — A crunchy, nutty biscotti is perfect for dipping into a cup of espresso after you’ve finished your stew.
Top Mistakes to Avoid
- Mistake: Crowding the pan when searing the pork. If you add too much pork at once, the pot’s temperature plummets and the meat steams instead of sears. You’ll miss out on all that beautiful browning and flavor. I’ve messed this up before too, trying to save time—it’s not worth it!
- Mistake: Using a lean cut of pork. Pork loin or tenderloin will become tough and dry during the long cooking process. You need the connective tissue and fat in pork shoulder to break down and keep the meat moist.
- Mist
Tuscan Pork Stew
Make this rich and hearty Tuscan Pork Stew with tender pork shoulder in a robust tomato and red wine broth. Perfect for a cozy dinner. Get the recipe now!
Ingredients
For the Ingredients
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1.5 kg pork shoulder (cut into 5 cm chunks)
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2 tbsp olive oil
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1 large yellow onion (finely chopped)
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2 carrots (peeled and diced)
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2 celery stalks (diced)
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4 cloves garlic (minced)
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180 ml dry red wine (like Chianti or Sangiovese)
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800 g canned crushed tomatoes
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500 ml chicken stock
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2 tsp fennel seeds
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1 tbsp fresh rosemary (finely chopped)
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1 tsp dried oregano
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1 bay leaf
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Salt and freshly ground black pepper (to taste)
Instructions
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Pat the pork chunks completely dry with paper towels—this is crucial for getting a good sear. Season them generously on all sides with salt and pepper. Heat the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the pork and sear for about 3-4 minutes per side, until you have a deep golden-brown crust. Transfer the seared pork to a clean plate and set aside.01
-
Reduce the heat to medium and add the chopped onion, carrots, and celery to the same pot. You’ll notice all those lovely browned bits from the pork. Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent. Add the minced garlic and cook for another minute until it becomes fragrant—be careful not to let it burn.02
-
Pour in the red wine to deglaze the pot. Use your wooden spoon to scrape up all the delicious fond from the bottom. Let the wine simmer and reduce by about half, which should take 3-4 minutes. This cooks off the harsh alcohol and concentrates the flavor.03
-
Return the seared pork and any accumulated juices back to the pot. Add the crushed tomatoes, chicken stock, fennel seeds, rosemary, oregano, and the bay leaf. Give everything a good stir to combine. Bring the stew to a lively simmer.04
-
Once it's bubbling, immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let the stew simmer gently for 2 to 2.5 hours. You’ll want to stir it occasionally to prevent sticking. The stew is ready when the pork is fork-tender and practically falls apart when you poke it.05
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About 15 minutes before the cooking time is up, taste the broth and adjust the seasoning with more salt and pepper as needed. If you prefer a thicker stew, you can remove the lid for the last 20-30 minutes of cooking to allow some liquid to evaporate. Discard the bay leaf before serving.06
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