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Chef John's Irish Pork Stew with Caraway

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PREP TIME
25 min
COOKING TIME
145 min
TOTAL TIME
170 min
SERVINGS
6 servings
Lunch Dinner Irish
Chef John's Irish Pork Stew with Caraway
Ingredients
  • 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
  • 3/4 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
  • 1/4 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
Instructions
1
Prepare the pork for cooking by sprinkling it generously with salt and black pepper.
2
Heat a significant amount of oil in a large cooking vessel over extremely high heat. Divide the pork into smaller portions and cook them in hot oil, stirring frequently, until they are evenly browned on all sides, taking anywhere from 5 to 10 minutes. Transfer the cooked pork to a separate container.
3
Melt butter in the same cooking vessel over medium heat. Cook and stir an onion in hot butter, adding a pinch of salt to taste, until the onion becomes soft and translucent, requiring about 7 to 10 minutes. Introduce garlic into the mixture; sauté until fragrant, approximately 30 seconds.
4
Combine flour with the onion mixture and cook, stirring constantly, until the flour is completely incorporated into the mixture, taking about 2 minutes. Add a bay leaf and caraway seed to the mixture; cook for an additional 2 minutes.
5
Pour beer into the pot and cook, stirring constantly, until the mixture thickens, taking anywhere from 1 to 3 minutes.
6
Combine the browned pork, broth, carrots, and celery with the beer mixture; bring the entire mixture to a simmer. Introduce 1/4 cup of parsley and balsamic vinegar into the stew; reduce heat to a lower temperature and simmer until the pork is tender enough to be pierced with a fork, approximately 2 hours.
7
Meanwhile, bring a large amount of lightly salted water to a boil. Cook Brussels sprouts in boiling water until they are almost tender, taking about 5 minutes. Drain the cooked Brussels sprouts.
8
Combine the cooked Brussels sprouts with the stew and simmer until heated through, taking about 5 minutes. Season with salt and pepper to taste.
9
Divide mashed potatoes into 6 individual portions. Ladle the stew over the potatoes and garnish with 1 teaspoon of parsley.