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!