OLYMPUS DIGITAL CAMERA Pork, stews, Irish pork stew with Brussels sprouts 2

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 bottle dark beer (such as Guinness)

2 cups chicken broth

3 carrots, peeled and 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, or to taste



1.Season pork cubes with salt and black pepper.

2. 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.

3. Melt butter in 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.

4. 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.

5. Stir pork, chicken broth, carrots and celery into beer mixture and bring to a simmer. Stir parsley and balsamic vinegar into stew, reduce heat to medium low, and simmer until pork is fork tender, about 2 hours.

6. 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.

7. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste. Divide the mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.


from Chef John,

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