Name: Chef John's Irish Pork Stew
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Boneless pork shoulder, cut into 2-inch cubes - 1 (2 1/2 pound); Salt and ground black pepper to taste - 1 (2 1/2 pound); Vegetable oil - 1 tablespoon; Butter - 1 tablespoon; Onion, chopped - 1 large; Garlic, minced - 2 cloves; All-purpose flour - 1 tablespoon; Bay leaf - 1; Caraway seed - ¾ teaspoon; Dark beer (such as Guinness®) - 1 (12 fluid ounce) bottle; Chicken broth - 2 cups; Carrots, cut into 1-inch pieces - 3; Celery, cut into 1-inch pieces - 2 stalks; Chopped fresh flat-leaf parsley - ¼ cup; Balsamic Vinegar - 3 tablespoons; Brussels sprouts, halved - 12; Mashed potatoes, or as needed - 3 cups; Chopped fresh flat-leaf parsley, for garnish - 1 teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Irish Pork Stew

1. Boneless pork shoulder, cut into 2-inch cubes - 1 (2 1/2 pound)

2. Salt and ground black pepper to taste - 1 (2 1/2 pound)

3. Vegetable oil - 1 tablespoon

4. Butter - 1 tablespoon

5. Onion, chopped - 1 large

6. Garlic, minced - 2 cloves

7. All-purpose flour - 1 tablespoon

8. Bay leaf - 1

9. Caraway seed - ¾ teaspoon

10. Dark beer (such as Guinness®) - 1 (12 fluid ounce) bottle

11. Chicken broth - 2 cups

12. Carrots, cut into 1-inch pieces - 3

13. Celery, cut into 1-inch pieces - 2 stalks

14. Chopped fresh flat-leaf parsley - ¼ cup

15. Balsamic Vinegar - 3 tablespoons

16. Brussels sprouts, halved - 12

17. Mashed potatoes, or as needed - 3 cups

18. Chopped fresh flat-leaf parsley, for garnish - 1 teaspoon

How to cook deliciously - Chef John's Irish Pork Stew

1. Stage

Season pork with salt and black pepper.

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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

8. Stage

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