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Irish Stew Recipe

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This recipe for Irish Stew, by , is from The Welsh/Hofbauer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sean Welsh


• 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

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.

Number Of Servings:
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