Chef John's Irish Pork Stew
pork, broth, potatoes, brussels sprouts, carrots, onion, celery, vinegar, beer, parsley, butter, flour, garlic, seed
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 GuinnessĀ®) 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, or to taste
Directions for Chef John's Irish Pork Stew Recipe
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; saute 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 beer 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.
Read the full directions on Allrecipes.com
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