Place the diced pork, flour, salt and pepper in a large zip lock bag. Seal and sake to thoroughly coat the pork with the flour mixture.
Then heat the oil in a large skillet over medium high heat. Add in the pork and cook until the pork is browned. Then add the pork to a slow cooker.
Then add the red wine to the skillet and use it to deglaze the bottom of the pan. Then pour the red wine mixture into the slow cooker as well.
Add the remaining ingredients except for the cornstarch and peas to the slow cooker.
Cover and cook on low for 6-8 hours until the pork is cooked through and the vegetables are tender. Remove the bay leaves from the slow cooker.
Then mix the cornstarch with 3 Tbsp of cold water in a small bowl. Stir this mixture and the peas into the crock pot. Cover and cook on low for 30-45 minutes until the stew has thickened and the peas are cooked through.
Serve warm and then enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can easily use any type of pork in this recipe. I used a pork shoulder, but you can use pork stewing meat, pork loin or a pork butt as well. The cornstarch mixture thickens the stew. If you prefer a thinner stew, then do not add the cornstarch mixture to the crock pot.