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Chef John's Irish Pork Stew
Chef John's Irish Pork Stew
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Prep Time:
25 minutes
Cook Time:
145 minutes
Total Time:
170 minutes
Irish pork stew with veggies in caraway-flavored dark gravy - perfect for St. Patrick's Day!
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
  • 0.75 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
  • 0.25 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
Instructions:
  • Season the pork with a generous sprinkle of salt and black pepper.
  • In a large pot set over high heat, heat oil until shimmering. Brown pork in batches, ensuring all sides are golden, for 5 to 10 minutes. Transfer the pork to a bowl.
  • In the same pot, melt butter over medium heat. Cook and stir onion with a pinch of salt until softened and translucent, about 7 to 10 minutes. Add garlic and sauté until fragrant, around 30 seconds.
  • Combine flour with the onion mixture, stirring until fully incorporated, for about 2 minutes. Mix in bay leaf and caraway seed and cook for an additional 2 minutes. Pour in beer and continue to cook until the mixture thickens, which should take about 1 to 3 minutes.
  • Combine the browned pork, broth, carrots, and celery with the beer mixture and bring it to a gentle simmer. Add 1/4 cup parsley and balsamic vinegar to the stew, then lower the heat to medium-low and simmer for about 2 hours until the pork is tender enough to be easily pierced with a fork.
  • While eagerly waiting, heat a generous amount of salted water until it's bubbling with excitement. Cook Brussels sprouts until they're just about tender, approximately 5 minutes. Drain them gracefully.
  • Incorporate Brussels sprouts into the stew and let it simmer for about 5 minutes until warmed up. Season with salt and pepper to taste.
  • Spoon mashed potatoes into 6 bowls, top with stew, and sprinkle each with 1 teaspoon parsley for a fresh touch.

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