Description

Irish stews are known for their rich, savory flavors and their ability to warm you from the inside out. This pork version, with its tender pork shoulder, flavorful vegetables, and dark beer-infused broth, is no exception.

Ingredients

Scale

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, with half reserved
1/4 cup dill pickle brine
1/4 cup water
Optional: ¼ cup drained pickled pearl onions
3 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, for garnish
Dill pickle spears for serving

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Instructions

Step 1: Prepare the Pickle-Brined Brussels Sprouts (Optional, but Recommended). In a small bowl or jar, combine the ¼ cup of dill pickle brine and the ¼ cup of water. Add half of the halved Brussels sprouts (about 6 sprouts, or 12 halves) to the brine, making sure they are submerged. Let them sit at room temperature for at least 30 minutes, or refrigerate for up to a few hours.

Step 2: 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, brown the pork on all sides, 5 to 10 minutes per batch. Transfer the browned pork to a bowl and set aside.

Step 3: Sauté Onion and Garlic. Reduce the heat to medium. Melt the butter in the same pot. Add the chopped onion and a pinch of salt. Cook and stir until the onion is softened and translucent, 7 to 10 minutes. Add the minced garlic and sauté until fragrant, about 30 seconds.

Step 4: Add Flour and Spices. Stir the flour into the onion mixture and cook, stirring constantly, until the flour is completely incorporated, about 2 minutes. Add the bay leaf and caraway seed; cook for 2 minutes more.

Step 5: Deglaze with Beer. Pour in the dark beer. Cook and stir until the mixture is thickened, 1 to 3 minutes, scraping up any browned bits from the bottom of the pot.

Step 6: Return Pork and Add Broth. Return the browned pork to the pot. Stir in the chicken broth, carrots, and celery.

Step 7: Add Parsley and Vinegar. Stir in the ¼ cup of chopped parsley and the balsamic vinegar.

Step 8: Simmer. Bring the stew to a simmer, then reduce the heat to medium-low, cover the pot, and simmer until the pork is fork-tender, about 2 hours.

Step 9: Add Brussels Sprouts. Stir in the remaining (non-brined) Brussels sprouts, and the drained pickle-brined Brussels sprouts. If using pickled pearl onions, add them now as well.

Step 10: Continue Simmering. Continue to simmer, uncovered, for about 5 minutes, or until the Brussels sprouts are heated through and the stew has thickened slightly.

Step 11: Season and Serve. Season the stew with additional salt and pepper to taste. Remove the bay leaf before serving.

Step 12: Serve with Mashed Potatoes (Optional) and Garnish. If desired, divide mashed potatoes between bowls. Ladle the stew over the mashed potatoes. Garnish with the remaining 1 teaspoon of chopped parsley. Serve hot, with dill pickle spears on the side.