Step 1

Whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and paprika in a medium bowl then toss the pork cubes in it until coated;

Step 2

Heat olive oil over medium heat in a large dutch oven;

Step 3

Once oil is hot, place the pork in an even layer on the bottom of the pan.  You may need to do this process in 2-3 batches depending upon the size of your dutch oven and amount of pork used;

Step 4

Brown the pork for 2-3 minutes on each side until all pieces are browned and then transfer to a plate;

Step 5

Add the onion to the pan and saute for 1 minute then add the garlic and cook for another 30 seconds stirring as it cooks;

Step 6

Add the wine or equal amounts of broth to the dutch oven and stir while scraping the bottom of the pan to deglaze any cooked bits from the pot;

Step 7

Add the celery, carrots, potatoes, chicken broth, tomatoes, and Worcestershire sauce and stir to combine;

Step 8

Add the bay leaves, dried basil, dried oregano, remaining salt and black pepper, then stir;

Step 9

Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes;

Step 10

Add the pork back to the dutch oven, stir and cover simmering for 30-40 minutes stirring occasionally;

Step 11

Add the mushrooms and frozen peas to the stew and simmer uncovered for an additional 10-15 minutes or until the mushrooms are tender;

Step 12

Season with additional salt and pepper if needed, then serve with a slice of bread and fresh parsley on top.