Chef John's Irish Pork Stew
Description
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!
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
•
3/4 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
•
1/4 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
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.