Chef John's Irish Pork Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 6
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 bay leaf
- 2 cloves garlic minced
- salt and ground black pepper to taste
- 3 tablespoons balsamic vinegar
- 3 carrots, cut into 1-inch pieces
- 2 stalks celery cut into 1-inch pieces
- 1 (2 1/2 pound) boneless pork shoulder cut into 2-inch cubes
- 3/4 teaspoon caraway seed
- 1 (12 fluid ounce) bottle dark beer (such as guinnessâ®)
- 1/4 cup chopped fresh flat-leaf parsley
- 12 brussels sprouts halved
- 3 cups mashed potatoes or as needed
- 1 teaspoon chopped fresh flat-leaf parsley or to taste
- Carbohydrate 23.921008253124 g
- Cholesterol 313.850520835513 mg
- Fat 65.9043510015535 g
- Fiber 2.2608154262784 g
- Protein 78.7709410001251 g
- Saturated Fat 19.2481594762692 g
- Serving Size 1 1 serving (557g)
- Sodium 663.991813905196 mg
- Sugar 21.6601928268456 g
- Trans Fat 5.58432664242791 g
- Calories 1024 calories
Directions 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.
