FF, here's my suggestion of "Ragoût of pork, wild boar style" to which you can add your own touch and interpretation.
Start by cutting the meat in not too small chunks, remove as much fat as you seem fit. Make a marinade of a bottle of good wine (Merlot is perfect), add an onion with 3 cloves pushed in, some juniperberries, a bouquet garni (bayleaf, parcely stalks, thyme..), peppercorns, a whole bulb of garlic sliced sideways in 2, rough chunks of carrot and celery. Simply add what seems logical and fit to you. I would add some stems of shiitakes (use the hats in the stew). Put the meat in, cover and let marinate 24h or longer.
Strain, and dry the meat, preserve the sieved marinade. Put the sieved marinade in a separate pot and let reduce by half. Brown the meat, a small batch at a time in a frying pan. Take your time for this, 1 minute per side is not enough, the chunks have to be nicely browned.
Meanwhile, in your castiron stewpot, on low fire, sweat roughly chopped onion and garlic to taste. Only then, put each finished batch of meat in the pot. When the meat is done, add the "petit jus", aka the remaining liquid in your frying pan into the stewpot, turn the heat up a bit and sprinkle with a tbsp of flour. Let cook for a minute. Let's not forget your frying pan; add a big part of the reduced marinade in your frying pan to deglaze. Scrape all the goodies from the bottom of the frying pan. Add that to the stewpot, together with the rest of the marinade. Add a good cup of stock (beef, veal, chicken, whatever you prefer), a tbsp of tomato paste, then add plain water until everything is just covered with liquid. Stir, cover, reduce the fire to low and allow yourself a beer.
After 45-60 minutes, add a few nicely cut carrots. Peel them, cut at 1 inch lenght, slice in equal 10-15 mm-ish thickness. Meanwhile, clean and peel 2 or more handfulls of white baby onions (we call them silveronions). Works faster when you blanch them a few seconds in boiling water! Cut the hats of the shiitakes in 4 chunks. Add the carrots raw to the stew. Fry the onions in butter untill golden brown (add a sprinkle of sugar) and preserve. Then fry the mushrooms and preserve.
After another 45-60 minutes or longer if needed the meat should be more or less done, add the onions,the mushrooms and a piece of dark chocolate (2 big bites is enough!). Small dash of cream and some parcely if you want.
Et voilà, "ragoût de porc, wild boar style". Serve with mashed potatoes maybe combined with celeriac. Red cabbage, apples, ...