Chef John's Irish Pork Stew

Name: Chef John's Irish Pork Stew
Total time: 145 min
Yield: 6 Servings
Ingredients: 1 (2 ½ 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; 🥕 3 carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 12 Brussels sprouts, halved; 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; ¼ cup chopped fresh flat-leaf parsley; 3 tablespoons balsamic vinegar; 3 cups mashed potatoes, or as needed; 1 teaspoon chopped fresh flat-leaf parsley, for garnish

Cost $20, save $15

Source: Recommended by CookPal

145 Min
6 Servings
$20

Chef John's Irish Pork Stew

Cost $20, save $15

Source: Recommended by CookPal

145 Min
6 Servings
$20

INGREDIENTS

Meat
- 1 (2 ½ pound) boneless pork shoulder, cut into 2-inch cubes
Seasonings and Oils
- 🧂 Salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 🧈 1 tablespoon butter
Vegetables
- 🧅 1 large onion, chopped
- 🧄 2 cloves garlic, minced
- 🥕 3 carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 12 Brussels sprouts, halved
Other
- 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
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons balsamic vinegar
- 3 cups mashed potatoes, or as needed
- 1 teaspoon chopped fresh flat-leaf parsley, for garnish

STEPS

Season pork with salt and black pepper.

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.

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.

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.

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.

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.

Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.

Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.

NUTRIENTS

Per 1 serving

🔥

401

Calories

20
Protein
33
Carbs
19
Fats

💡 For a richer flavor, marinate the pork in the dark beer for a few hours before cooking.To save time, chop all your vegetables in advance.If you don’t have caraway seeds, substitute with cumin for a slightly different but complementary flavor.Serve with crusty bread for a complete meal.