Introduction & Inspiration
This Chef John’s Irish Pork Stew is a hearty, flavorful, and deeply satisfying dish that’s perfect for a chilly evening! I love the combination of tender pork, flavorful vegetables, and a rich, savory broth. It is a great alternative.
The inspiration for this particular version comes from Chef John’s recipe. But, as always, I’ve added my own personal touches and explanations. To make it even more accessible and enjoyable.
This stew is a celebration of simple, wholesome ingredients. And it’s a testament to the power of slow cooking. It’s a dish that’s sure to warm your soul.
It’s also great for feeding a crowd. And it’s surprisingly easy to make, despite the long simmering time. A perfect family meal.
Nostalgic Appeal (with a Pork Twist)
While traditional Irish stew is often made with lamb, this pork version offers a delicious and equally comforting alternative. It taps into the nostalgic appeal of hearty, slow-cooked stews. The kind that simmer for hours.
This recipe, inspired by Chef John, reminds me of cozy family dinners. And the comforting aroma of a home-cooked meal filling the kitchen. It is very inviting.
There’s something inherently satisfying about a stew that’s packed with tender meat, flavorful vegetables, and a rich, savory broth. It’s a dish that nourishes both the body and the soul. A classic comfort food.
It’s a taste of home, a reminder of simpler times. And a dish that I hope will become a cherished tradition in your family, too. It is a great recipe.
Homemade Focus
I’m a strong advocate for homemade food, and this Irish Pork Stew is a perfect example of why. Making your own stew allows you to control the ingredients, the flavor, and the quality of the final dish. It’s a rewarding process.
Store-bought stews often contain preservatives, artificial flavors, and excessive amounts of sodium. When you make it at home, you can use fresh, high-quality ingredients. And avoid unwanted additives.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires a bit of time and patience, as it’s a slow-cooked dish. But the steps are relatively simple and straightforward.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced cook. It’s a great way to learn about building flavors. And to create a truly nourishing and delicious meal from scratch.
Flavor Goal
The flavor goal of this Irish Pork Stew is to achieve a rich, savory, and deeply flavorful broth. With tender, fall-apart pork and perfectly cooked vegetables. It’s a harmonious blend of flavors.
The pork shoulder, browned in oil and butter, provides the primary source of flavor. Imparting a rich, meaty taste to the stew. The bacon fat adds a smoky, salty note (in the beef version).
The onion, garlic, carrots, and celery form the aromatic base of the stew. Adding sweetness and depth of flavor. The dark beer (such as Guinness) adds a unique bitterness.
The tomato paste (in the beef version) contributes umami and richness (although it is not included in this specific pork version). The bay leaf and caraway seed add subtle, aromatic notes. The balsamic vinegar adds a touch of tanginess.
Ingredient Insights
Let’s take a closer look at the ingredients. First, we have the boneless pork shoulder, cut into 2-inch cubes. This cut of pork is perfect for stewing.
Pork shoulder is relatively inexpensive. And it becomes incredibly tender and flavorful when slow-cooked. You can also use pork loin or pork butt.
Salt and ground black pepper are used to season the pork and the stew. Vegetable oil and butter are used for browning the pork and sautéing the vegetables.
Large onion, chopped, adds sweetness and depth of flavor to the stew. Garlic, minced, provides a pungent aroma and flavor.
All-purpose flour is used to thicken the stew slightly. Bay leaf and caraway seed add subtle, aromatic notes that are characteristic of Irish cuisine.
Dark beer (such as Guinness) adds a unique bitterness and complexity to the stew. It’s a key ingredient that gives this stew its distinctive flavor.
Chicken broth provides the liquid base for the stew. You can use store-bought chicken broth or make your own.
Carrots and celery, cut into 1-inch pieces, add sweetness and texture to the stew. Fresh flat-leaf parsley, chopped, adds a pop of freshness and color.
Balsamic vinegar adds a touch of tanginess and depth of flavor. Brussels sprouts, halved, are added towards the end of the cooking process.
Finally, mashed potatoes are a classic accompaniment to serve with the stew.
Essential Equipment
You’ll need a few key pieces of equipment to make this Irish Pork Stew:
A large pot or Dutch oven for browning the pork and simmering the stew.
A bowl for holding the browned pork.
A wooden spoon or spatula for stirring.
A cutting board and a knife.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, heavy-bottomed pot that can distribute heat evenly and is large enough to hold all the ingredients.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 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
These are the amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to make some delicious Irish Pork Stew? Here’s a detailed, step-by-step guide:
1. Season and Brown the Pork:
Season the pork cubes generously with salt and black pepper.
Heat the vegetable oil in a large pot or Dutch oven over high heat.
Working in batches, cook and stir the pork in the hot oil until browned on all sides, 5 to 10 minutes. Don’t overcrowd the pot.
Transfer the browned pork to a bowl and set aside.
2. Sauté the Onions and Garlic:
Melt the butter in the same pot over medium heat.
Cook and stir the chopped onion in the hot butter with a pinch of salt until the onion is softened and translucent, 7 to 10 minutes.
Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add Flour and Spices:
Stir the flour into the onion mixture. Cook and stir until the flour is completely incorporated, about 2 minutes.
Add the bay leaf and caraway seed. Cook for 2 minutes more.
4. Deglaze with Beer:
Pour in the dark beer (such as Guinness).
Cook and stir until the mixture is thickened, 1 to 3 minutes. The beer will help to deglaze the pot, scraping up any browned bits from the bottom, which adds a lot of flavor to the stew.
5. Combine and Simmer:
Stir the browned pork, chicken broth, carrots, and celery into the beer mixture. Bring to a simmer.
Stir in the ¼ cup of chopped parsley and the balsamic vinegar.
Reduce the heat to medium-low and simmer until the pork is fork-tender, about 2 hours.
6. Add Brussels Sprouts:
Stir the halved Brussels sprouts into the stew.
Simmer until the Brussels sprouts are heated through, about 5 minutes.
Season the stew with salt and pepper to taste.
7. Serve:
Divide the mashed potatoes among 6 bowls.
Ladle the stew over the mashed potatoes.
Garnish with 1 teaspoon of chopped fresh parsley. Serve hot and enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes occur. Here are a few potential issues and solutions:
Problem: The pork is tough.
Solution: Make sure you’re using pork shoulder, which is a cut that’s well-suited for slow cooking. Also, make sure you’re simmering the stew over low heat for a long enough time to allow the pork to become tender. If it’s still tough after 2 hours, continue simmering until it reaches fork-tenderness.
Problem: The stew is too thin.
Solution: You can simmer uncovered for a bit.
Problem: The stew is too thick.
Solution: Add more chicken broth or water, a little at a time, until the stew reaches your desired consistency.
Problem: The stew is bland.
Solution: Add more salt, pepper, or other seasonings to taste. You can also add a beef bouillon cube or a tablespoon of Worcestershire sauce for extra flavor (although those aren’t traditional Irish ingredients).
Problem: The Brussels Sprouts are overcooked. Solution: Make sure not to add them too early.
Tips and Variations
Here are some tips and variations:
Tip: For an even richer flavor, use beef broth instead of chicken broth.
Tip: If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.
Tip: To save time, you can use pre-cut pork stew meat instead of pork shoulder.
Variation: Add other vegetables to the stew, such as parsnips, turnips, or potatoes.
Variation: For a spicier stew, add a pinch of red pepper flakes or a dash of hot sauce.
Variation: Omit the Brussels sprouts if you’re not a fan.
Variation: Serve the stew over egg noodles, rice, or crusty bread instead of mashed potatoes.
Variation: Add a tablespoon of tomato paste.
Serving and Pairing Suggestions
This Irish Pork Stew is a complete meal on its own.
Serving Suggestions:
Serve it hot, in bowls, with mashed potatoes.
Serve it with crusty bread or Irish soda bread for dipping.
Garnish with fresh parsley.
Pairing Suggestions:
This stew pairs well with a variety of beverages.
A pint of Guinness stout or another dark beer is a classic pairing.
A full-bodied red wine, such as Cabernet Sauvignon or Merlot.
A glass of Irish whiskey.
For a non-alcoholic option, try sparkling water with a squeeze of lemon or lime.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without mashed potatoes):
- Calories: Approximately 400-500
- Protein: 30-40 grams
- Fat: 20-30 grams (mostly from the pork)
- Carbohydrates: 15-20 grams
- Fiber: 3-5 grams
This is a rough estimate. This Irish Pork Stew is a good source of protein and iron (from the pork).
It also provides fiber and vitamins from the vegetables. It’s a relatively hearty and calorie-dense meal, due to the pork and the rich broth.
You can reduce the fat content by using a leaner cut of pork and by trimming any visible fat before cooking.
PrintChef John’s Irish Pork Stew
This Chef John’s Irish Pork Stew is a hearty, flavorful, and deeply satisfying dish that’s perfect for a chilly evening! I love the combination of tender pork, flavorful vegetables, and a rich, savory broth. It is a great alternative.
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
Instructions
1. Season and Brown the Pork:
Season the pork cubes generously with salt and black pepper.
Heat the vegetable oil in a large pot or Dutch oven over high heat.
Working in batches, cook and stir the pork in the hot oil until browned on all sides, 5 to 10 minutes. Don’t overcrowd the pot.
Transfer the browned pork to a bowl and set aside.
2. Sauté the Onions and Garlic:
Melt the butter in the same pot over medium heat.
Cook and stir the chopped onion in the hot butter with a pinch of salt until the onion is softened and translucent, 7 to 10 minutes.
Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Add Flour and Spices:
Stir the flour into the onion mixture. Cook and stir until the flour is completely incorporated, about 2 minutes.
Add the bay leaf and caraway seed. Cook for 2 minutes more.
4. Deglaze with Beer:
Pour in the dark beer (such as Guinness).
Cook and stir until the mixture is thickened, 1 to 3 minutes. The beer will help to deglaze the pot, scraping up any browned bits from the bottom, which adds a lot of flavor to the stew.
5. Combine and Simmer:
Stir the browned pork, chicken broth, carrots, and celery into the beer mixture. Bring to a simmer.
Stir in the ¼ cup of chopped parsley and the balsamic vinegar.
Reduce the heat to medium-low and simmer until the pork is fork-tender, about 2 hours.
6. Add Brussels Sprouts:
Stir the halved Brussels sprouts into the stew.
Simmer until the Brussels sprouts are heated through, about 5 minutes.
Season the stew with salt and pepper to taste.
7. Serve:
Divide the mashed potatoes among 6 bowls.
Ladle the stew over the mashed potatoes.
Garnish with 1 teaspoon of chopped fresh parsley. Serve hot and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Chef John’s Irish Pork Stew journey! Here’s a quick summary:
Summary: This Chef John’s Irish Pork Stew is a hearty and flavorful stew made with pork shoulder, onions, garlic, dark beer, carrots, celery, thyme, and Brussels sprouts. It’s slow-cooked until the pork is incredibly tender and the flavors have melded together. It’s a perfect comfort food for a cold day.
Q&A:
Q: Can I make this stew in a slow cooker?
A: Yes. Brown the pork and sauté the onions as directed in the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the pork is very tender. Add the Brussels sprouts during the last 30 minutes of cooking.
Q: Can I make this stew in an Instant Pot?
A: Yes. Brown the pork and sauté the onions using the Sauté function. Then, add the remaining ingredients (except the Brussels sprouts and mashed potatoes) and cook on high pressure for 30 minutes, followed by a natural pressure release. Add the Brussels sprouts and cook on high pressure for another 2 minutes, followed by a quick pressure release.
Q: Can I make this stew ahead of time?
A: Yes, this stew tastes even better the next day! The flavors will meld and develop even more as it sits. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this stew?
A: Yes, this stew freezes well. Let it cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I don’t have dark beer, what can I use? A: You can try using beef broth. The flavor will be different.