Chef John's Irish Pork Stew

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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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on January 12, 2024
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Prep Time:
25 mins
Cook Time:
2 hrs 25 mins
Total Time:
2 hrs 50 mins
Servings:
6
Jump to Nutrition Facts

Ingredients

  • 1 (2 ½ 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 (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

  • 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, for garnish

Directions

  1. Season pork with salt and black pepper.

  2. 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.

  3. 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.

  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 in beer. Cook and stir until thickened, 1 to 3 minutes.

  5. 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.

  6. 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.

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

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

Chef's Tip

You can use baby cabbage instead of Brussels sprouts, which can be hard to find. No one will know the difference, mainly because there isn't one.

Nutrition Facts (per serving)

401 Calories
19g Fat
33g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 401
% Daily Value *
Total Fat 19g 25%
Saturated Fat 7g 36%
Cholesterol 68mg 23%
Sodium 769mg 33%
Total Carbohydrate 33g 12%
Dietary Fiber 5g 17%
Total Sugars 7g
Protein 20g 41%
Vitamin C 47mg 52%
Calcium 89mg 7%
Iron 2mg 12%
Potassium 877mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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