Recipe Details

Recipe provided by AllRecipes.com

Chef John's Irish Pork Stew

This Irish stew is made with pork shoulder and veggies cooked in a delicious dark gravy flavored with caraway seed. A great stew for St. Patrick's Day!
Makes:6 servings

Ingredients

  • 1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 bay leaf
  • ¾ teaspoon caraway seed
  • 1 (12 fluid ounce) bottle dark beer (such as Guinness®)
  • 2 cups chicken broth
  • 3 carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons balsamic vinegar
  • 12 Brussels sprouts, halved
  • 3 cups mashed potatoes, or as needed
  • 1 teaspoon chopped fresh flat-leaf parsley, for garnish

Directions

Prep:25 mCook:145 mReady:2 h 50 m
  1. Season pork with salt and black pepper.
  2. Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.
  3. Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
  4. Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.
  5. Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.
  6. Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
  7. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
  8. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

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