Step 1

Whisk together the flour, salt and pepper. Place the pork in the flour mixture and toss until the pork is coated. Shake off the excess.

Step 2

In a large Dutch oven over medium high heat, cook the bacon until it's tender crisp. Remove the bacon and drain on a paper towel lined plate, leaving the drippings.

Step 3

Add in the pork and cook in batches until all sides of the cubes are browned. Remove and place on a plate. Add in the onions and saute for 6-7 minutes, or until soft. Add in the garlic and saute another 2 minutes until browned and fragrant.

Step 4

Whisk together the broth, Worcestershire, tomato paste, rosemary and thyme. (add red wine now as well if desired).

Step 5

Pour a small amount of the stock mixture into the bottom of the Dutch oven and deglaze by scraping the browned bits off of the bottom of the pot. Pour more stock mixture in as needed until the bottom is cleaned and the browned bits have dissolved into the liquid, then add the rest of the broth.

Step 6

Add the pork and the bacon back into the pot.

Step 7

Add in the vegetables and bay leaves and then stir until combined.

Step 8

Bring the mixture to a low boil, cover and reduce the heat.

Step 9

Cook for 40-50 minutes, until the pork is fork tender.

Step 10

Remove and serve.