No, it’s not St. Patrick’s Day, and by golly it’s not even Fall or Winter, but my taste buds were crying out for some comfort food. I do love the simplicity of summer cooking, you know fresh veggies, using the outdoor grill etc. However, there’s nothing quite like a bowl of comfort and this Irish Pork Stew ticked all the boxes for my husband.. I’ve mentioned before that I’m happy with a fish and vegetarian diet these days, but I like to cook a good hearty man’s stew for hubby every so often. This definitely ticked all the boxes for him 🙂
Ahhh, the aroma of this hearty and filling stew on the stove pleased all taste buds, including my own 🙂
Served over a bed of mashed potatoes. I did not add the Brussels sprouts as I did not have any on hand, but I’d be sure to do that the next time, including some pearl onions.
Irish Pork Stew
- 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
- 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
- 1 teaspoon chopped fresh flat leaf parsley for garnish
- Season pork cubes with salt and black pepper.
- Heat vegetable oil in a 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 and reduce heat to medium.
- Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter 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 more minutes. Pour Guinness into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
- Stir pork, chicken broth, carrots, and celery into beer mixture; bring to 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.
- Bring a large pot of lightly salted water to a boil. Add the brussels sprouts and cook uncovered 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 to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.