Ingredients: |
Ingredients: 1.5 boneless pork shoulder, cut into bite size pieces about 2-inch cubes
2 teaspoons butter
1/2 large onion, chopped
1 cloves garlic, minced
2 tsp all-purpose flour OR 1 tsp corn starch
1 bay leaf
1/2 teaspoon caraway seed
6 ounce bottle dark beer (such as Guinnessฎ)
2 cups chicken broth
2 carrots, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons balsamic vinegar
8 Brussels sprouts, halved
2 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, or to taste
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Directions: |
Directions:1. Season pork cubes with salt and black pepper.
2. Heat vegetable oil in a pot over high heat.
3. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.
4. Transfer pork to a bowl and reduce heat to medium-low.
5. Melt butter in the pot.
6. Cook and stir onion with a pinch of salt in hot butter until onion is translucent, 7 to 10 minutes.
7. Add garlic; saut้ until fragrant, about 30 seconds.
8. Stir flour or starch into onion mixture; cook and stir for about 2 minutes.
9. Add bay leaf and caraway seed; cook for 2 minutes more.
10. Pour beer into onion mixture.
11. Cook and stir until thickened, 1 to 3 minutes.
12. Stir pork, chicken broth, carrots, celery, parsley, and vinegar into beer mixture; bring to simmer.
13. Simmer until pork is fork-tender, about 90 minutes.
14. Bring a large pot of lightly salted water to a boil.
15. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.
16. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes.
17. Season with salt and pepper to taste.
18. Divide mashed potatoes between 4 bowls.
19. Ladle stew over potatoes and top each with a pinch of parsley. |
This recipe for Irish Stew is from