Irish Pork Stew – bring on Fall weather

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

  • Servings: 6
  • Print


  • 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


  1. Season pork cubes with salt and black pepper.
  2. 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.
  3. 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.
  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 more minutes.  Pour Guinness into onion  mixture.  Cook and stir until thickened, 1 to 3 minutes.
  5. 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.
  6. 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.
  7. 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.


Would love to hear your thoughts and comments.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s