Chef John's Irish Pork Stew

1. 1

   Season the pork with salt and black pepper.

2. 2

   Heat oil in a large pot over high heat. Working in batches, cook and stir the pork in the hot oil until browned on all sides, 5 to 10 minutes. Transfer the pork to a bowl.

3. 3

   Melt butter in the same pot over medium heat. Cook and stir the onion in the hot butter with a pinch of salt until softened and translucent, 7 to 10 minutes. Add the garlic; cook, stirring, until fragrant, about 30 seconds.

4. 4

   Stir the flour into the onion mixture; cook and stir until the flour is fully incorporated, about 2 minutes. Add the bay leaf and caraway seed; cook 2 minutes more. Pour in the beer. Cook and stir until thickened, 1 to 3 minutes.

5. 5

   Stir the browned pork, broth, carrots, and celery into the beer mixture; bring to a simmer. Stir 1/4 cup parsley and the balsamic vinegar into the stew; reduce heat to medium-low and simmer until the pork is fork-tender, about 2 hours.

6. 6

   Meanwhile, bring a large pot of lightly salted water to a boil. Cook the Brussels sprouts in the boiling water until almost tender, about 5 minutes. Drain.

7. 7

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

8. 8

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

• Calories 551.9 kcal High
• Protein 48.06 g Good Source
• Carbs 27.93 g Moderate
• Total Fat 25.72 g High
• Saturated Fat 9.64 g High
• Trans Fat 0.11 g High
• Cholesterol 155.09 mg High
• Sodium 767.11 mg High
• Fiber 4.0 g Moderate
• Sugar 5.64 g Moderate
• Added Sugar 0.05 g Low Source
• Calcium 63.39 mg Low Source
• Iron 2.37 mg Moderate
• Potassium 987.49 mg Good Source
• Vitamin A 66.08 mcg_rae Low Source
• Vitamin C 39.63 mg Good Source
• Vitamin D 0.79 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Sulfites
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷