Combine the seasonings in a small bowl and set aside. Measure out remaining ingredients before beginning.

Cut the pork into 1-inch cubes, discarding any large areas of fat. Sprinkle with salt and half of the combined seasoning mixture and rub it onto the surface of the pork. Sprinkle with flour and toss to coat.

Heat 1 tablespoon of olive oil over medium-high heat and add the pork in batches, don't overcrowd the pot. Brown on each side for 45 seconds, adding a little more oil as needed. Remove and set aside, the middle should still be uncooked.

Turn the heat off and add the wine, then set the heat to medium. Use a silicone spatula to 'clean' the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 6 minutes.

Add the butter, onions, carrots, and celery, stir to combine. Soften for 5 minutes.

Add the garlic, Worcestershire sauce, Dijon, hot sauce, and remaining seasonings and stir to combine. Add the flour and stir to combine. Cook for 2 minutes.

Add the chicken broth in small splashes, stirring continuously. Add the heavy cream in the same manner.

Add the beef bouillon cube and the bay leaves. Bring to a boil, then reduce to a simmer.

Add the pork back along with any juices from the plate. Simmer very gently, for 40 minutes, partially covered and stirring occasionally.

Cut the potatoes into halves or quarters and sprinkle with salt and pepper. Add them to the stew and simmer gently until fork tender, about 20 minutes.

Remove the bay leaves. Taste and season with additional salt/pepper if desired. Serve!