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Ingredients for 6 portions Irish Pork Stew:
2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
salt and pepper to taste
1 tbsp vegetable oil
1 tbsp butter
1 large onion, chopped
2 garlic clove, minced
2 generous tbsp flour
1 bay leaf
3/4 teaspoon caraway seed
1 (12-ounce) bottle Guinness Draft or other dark beer
3 carrots, cut into 1 inch pieces
2 ribs celery, cut into 1 inch pieces
2 cups chicken broth, more as needed
3 tablespoons balsamic vinegar
1/4 cup chopped Italian parsley
12 Brussels sprouts, halved, blanched
mashed potatoes to serve over
Cut pork into 2 inch cubes.
Chop onion and minced garlic
Chop carrots and celery 1 inch pieces
Slice brussels sprouts in a half
Brown the pork in vegetable oil then remove to a bowl
Over medium heat melt butter then sauté the onions for five minutes
Add garlic for 30 seconds
Add 2 tablespoons of flour stir and cook for two minutes
Add caraway seeds and bay leaf
Add one bottle of beer and stir
Add carrots and celery
Return the meet and accumulated juices
Add 2 cups of broth and bring to a simmer, reduce heat
Add 3 tablespoons of the balsamic vinegar and parsley
Cook for two hours or until pork is tender
Blanch the brussels sprouts and add at the end