Add canola oil to medium enameled cast-iron French/Dutch oven or pot on medium heat. When oil is hot, add the pork cubes and brown in batches, moving to a side plate until all meat is browned.

When all of the pork is browned, add back to pot along with celery, carrot, red onion, mushrooms and garlic and cook over medium heat, stirring occasionally, until the meat and vegetables are lightly browned, about 10 minutes.

Add rosemary, season with salt and a pinch of red pepper flakes and cook for 1 minute.

Add the wine and simmer over medium heat until it’s nearly evaporated, about 10 minutes. Stir in the tomatoes and black beans. Add the chicken stock and bring to a boil.

Partially cover the casserole and cook the stew over very low heat until the meat is very tender and the liquid has reduced by half, about 1 and a half to 2 hours.