Cranberry Pork Stew

I made this for Christmas dinner with my parents. It was a wonderful sweet and tangy blend that played nicely on the tongue. It was the standout hit among the dishes I made for dinner. My parents complimented it, which they never do. I owe the thanks all to noblepig. 

Cranberry Pork Stew (from noblepig.com) 

3 pounds boneless pork shoulder, cut into bite size pieces or beef stew meat
1 to 2 tablespoons olive oil
2 red onions, cut into thin wedges, about 2 cups
1 750-ml bottle Pinot Noir wine or 3-3/4 cups cranberry juice cocktail
1 16-ounce can whole cranberry sauce
1 14.5-ounce can diced tomatoes, undrained
1 Tablespoon Herbes de Provence
1/2 teaspoon salt
Fresh thyme for garnish

In a 6-8 quart dutch oven, brown pork shoulder and ham in hot oil, a third at a time.  Return all meat to dutch oven.

Add onion wedges, one 750-ml bottle Pinot Noir, one 16 ounce can whole cranberry sauce, 14.5 ounce can diced tomatoes, 1 Tablespoon Herbs de Provence and 1/2 teaspoon salt.  Bring to a boil.

Cover and bake for 1-1/2 hours in a 350 degree oven.  Uncover and bake 30 minutes or more or until meat is tender.