Chef John's Irish Pork Stew

Recipe View Season pork generously with salt and freshly ground black pepper.

Recipe View Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over high heat. Working in batches to avoid overcrowding, sear the pork until browned on all sides. (5-10 minutes per batch) Transfer the browned pork to a bowl and set aside.

Recipe View Reduce heat to medium and melt butter in the same pot. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent. (7-10 minutes) Add minced garlic and sauté until fragrant. (about 30 seconds)

Recipe View Stir in all-purpose flour and cook, stirring constantly, until the flour is fully incorporated and lightly browned. (about 2 minutes) Add bay leaf and caraway seed and cook for another 2 minutes, releasing their aromas. Gradually pour in dark beer, stirring constantly to deglaze the pot and prevent lumps from forming. Cook until the mixture has thickened slightly. (1-3 minutes)

Recipe View Return the browned pork to the pot. Add chicken broth, carrots, and celery. Bring to a simmer, then stir in chopped parsley and balsamic vinegar. Reduce heat to low, cover, and simmer gently until pork is fork-tender. (about 2 hours)

Recipe View While the stew simmers, bring a large pot of lightly salted water to a boil. Add halved Brussels sprouts and cook until almost tender. (about 5 minutes) Drain well.

Recipe View Stir the partially cooked Brussels sprouts into the stew and simmer until they are heated through and tender. (about 5 minutes) Adjust seasoning with salt and pepper to taste.

Recipe View To serve, divide mashed potatoes among individual bowls. Ladle the Irish Pork Stew generously over the mashed potatoes. Garnish with fresh chopped parsley.