Italian Pork Stew - cooking recipe

Ingredients

1 large yellow onion, cut into 8 wedges
2 large red bell peppers, cut into thin strips
2 garlic cloves, minced
3 tablespoons olive oil
2 1/2 lbs boneless pork shoulder, cut into 1 1/2 inch cubes and blotted dry
1 (15 1/2 ounce) can diced tomatoes with juice
1/2 cup dry red wine (Chianti or Zinfandel)
1 teaspoon fennel seed
2 teaspoons grated orange zest
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
ground black pepper (6 grinds)
3 tablespoons all-purpose flour
1/4 cup water

Preparation

Coat the slow cooker with cooking spray; layer the onion, bell peppers, and garlic in the cooker.
In a big skillet over med-high heat, warm 1 1/2 tablespoon oil until very hot.
Add half the meat; cook until browned on all sides, 4-5 minutes; transfer meat to cooker.
Repeat with remaining oil and meat.
Add the tomatoes and wine to the skillet; bring to a boil, scraping up any browned bits stuck to the pan.
Add in the fennel, orange zest, rosemary, red pepper flakes, salt, and black pepper.
Pour over everything in the cooker; cover and cook on LOW for 7-9 hours, until pork is fork tender.
In a small bowl, whisk the flour and water together; whisk the slurry into the hot liquid in the slow cooker, increase heat to HIGH and cook, uncovered, for 15 minutes, until thickened; taste and add salt/pepper if needed.