Chef John's Irish Pork Stew Recipe

Welcome to Chef John's kitchen, where we're cooking up a delicious and hearty Irish Pork Stew. This traditional dish is packed with flavor and will warm you from the inside out on a chilly evening. It's the perfect way to showcase the rich and hearty flavors of Irish cuisine, and it's sure to become a favorite in your household.

This pork stew is a celebration of the best ingredients Ireland has to offer. The tender pork, hearty vegetables, and savory broth come together to create a c...

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
¾ 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
¼ 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

Information

Prep Time: 25 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 50 mins
Servings: 6

Season pork with salt and black pepper.

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.

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.

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.

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.

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.

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

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

Nutrition

401 cal.

Total Fat: 19g
Saturated Fat: 7g
Cholesterol: 68mg
Sodium: 769mg
Total Carbohydrate: 33g
Dietary Fiber: 5g
Total Sugars: 7g
Protein: 20g
Vitamin C: 47mg
Calcium: 89mg
Iron: 2mg
Potassium: 877mg

How to Make Chef John's Irish Pork Stew - A Step-by-Step Guide

Ingredients

Information

Nutrition

401 cal.

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