pork stew

Pork stew in red wine: The ultimate winter warmer. Image: Adobe.

Pork stew in red wine – Piquant winter warmer for the family

Warm up with a satisfying, palatable pork stew that will tempt you to reach for the dish up spoon again and again.

pork stew

Pork stew in red wine: The ultimate winter warmer. Image: Adobe.

With cold fronts sweeping over South Africa, another winter warmer is always welcome. This pork stew smothered in red wine is packed with taste and rich flavours.

The best thing about winter stews is that they truly warm you up from the inside making you feel satisfied and cosy. This pork stew is so tasty that your family members will reach for the dish up spoon more than once.

The red wine makes such a difference to this dish and the tomatoes give it that rich flavour you need in a stew. There is further no flour needed to thicken the sauce.

This dish needs about 3 hours to cook to perfection in the oven to get the pork stew succulent and tender and infused with appetising flavours. So, this is not a last-minute dish you can prepare when you do not have much time on hand. Serve with rice or bread and vegetables.

Pork stew in red wine recipe

5 from 1 vote
Recipe by Irene Muller Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time




Total time






  • 1.5 kg pork chops or stewing meat (good quality)

  • 1 cup red wine

  • 6 green cardamom seeds

  • 6 coriander seeds

  • 1 tin Italian chopped tomatoes

  • 3 tablespoons mustard

  • salt

  • black pepper

  • rosemary and sage grind

  • 1 tin white beans of your choice

  • olive oil


  • Preheat the oven to 180°C.
  • Cut the pork into large pieces, remove all excess fat.
  • In a skillet, add olive oil, coriander and cumin seeds and sauté over medium heat.
  • Add the pork just a few slices at a time until lightly browned on both sides. Repeat until all pieces are done.
  • Place the lightly browned pork in an oven dish. Add the cardamom seeds as well.
  • Spread the mustard over the pieces. Add the red wine and tinned tomatoes, season with salt, and grind the pepper and herbs over the stew. Cover the dish.
  • Place the dish in the oven for about 45 minutes at 180°C, then turn the heat down to 150°C and let it cook for another 2 hours in the oven, or longer until the meat is very tender.
  • Add the tinned beans, mix and let the dish stand and rest for about 30 minutes in the oven.
  • Serve with rice or bread, vegetables and salad.


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