This Irish pork stew is a variation of corned beef and cabbage. And in case you didn't know, corned beef and cabbage is not typically eaten on St. Patrick's Day in Ireland.
Ingredients
- (2 ½ pound) boneless pork shoulder: 1 piece (cut into 2-inch cubes)
- salt and ground black pepper: (to taste)
- vegetable oil: 1 Tbsp
- butter: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- all-purpose flour: 1 Tbsp
- bay leaf: 1 piece
- caraway seed: 0.75 tsp
- dark beer (such as Guinness): 1 bottle (12 fluid ounce bottle)
- chicken broth: 2 cups
- carrots: 3 piece (cut into 1-inch pieces)
- stalks celery: 2 piece (cut into 1-inch pieces)
- fresh flat-leaf parsley: 0.25 cup (chopped)
- balsamic vinegar: 3 Tbsp
- Brussels sprouts: 12 piece (halved)
- potatoes: 3 cups (or as needed, mashed)
- fresh flat-leaf parsley: 1 tsp (for garnish, chopped)
Metric Conversion
Stages of cooking
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Season pork with salt and black pepper.
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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.
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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.
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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.
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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.
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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.
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Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
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Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.
