Step 1: Pat the pork cubes dry with paper towels and season generously with salt and black pepper.
Step 2: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, brown the pork on all sides until deeply caramelized. Remove the pork with a slotted spoon and set aside. Do not overcrowd the pot; browning is key for flavor in these pork stew meat recipes.
Step 3: Add the chopped onion, carrots, and celery to the pot. Sauté over medium heat for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften.
Step 4: Stir in the minced garlic and quartered mushrooms (if using) and cook for another 2-3 minutes until fragrant.
Step 5: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This will create a roux that helps to thicken the stew.
Step 6: Slowly pour in the red wine, scraping the bottom of the pot to release any remaining fond. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off.
Step 7: Return the browned pork to the pot. Stir in the beef broth, diced tomatoes (undrained), bay leaves, dried thyme, and dried rosemary. Bring the stew to a gentle simmer.
Step 8: Reduce the heat to low, cover the pot, and simmer for 2 hours, stirring occasionally. The pork should be becoming tender. This long simmer is essential for tender pork stew meat recipes.
Step 9: Add the quartered potatoes to the pot. Stir well, cover, and continue to simmer for another 45-60 minutes, or until the potatoes are fork-tender and the pork is incredibly tender and easily pulls apart.
Step 10: Remove the bay leaves. Taste the stew and adjust seasoning with salt and pepper as needed.
Step 11: Ladle the hearty pork stew into bowls, garnish with fresh chopped parsley, and serve hot. Enjoy this classic among pork stew meat recipes!