Stovetop Irish Style Pork Stew

This flavorful stew served over mashed
potatoes is delicious and filled the entire
home with a wonderful aroma!

Ingredients:

2 1/2 pounds bineless pork shoulder cut into 1 inch cubes

3/4 teaspoon salt

3/4 teaspoon pepper

1 - 2 tablespoons avocado oil

1 tablespoon butter

2 cups chopped onion (about 1 medium/large onion)

2 teaspoons minced garlic (about 2 cloves)

1 tablespoon flour

1 bay leaf

3/4 teaspoon caraway seeds

12 ounce bottle of dark beer (I used Guinness)

2 cups chicken or vegetable broth

2 tablespoons homemade browning sauce*

3 carrots, peeled and cut into 1 inch chunks

2 stalks celery, cut into 1/2 inch pieces

1/4 cup chopped Italian (flat leaf) parsley

2 tablespoons balsamic vinegar

1 bunch baby bok chop**

3 cups or more mashed potatoes***

6 teaspoons chopped parsley (optional garnish)

Method:

Season the pork pieces with the salt and pepper. Heat the oil in a Dutch oven or large pot over high heat. Cook in stir the pork, in the heated oil, for 5 minutes or until all of the sides are browned. (If necessary, brown the meat in a couple of batches.) Transfer the browned pork pieces to a bowl.

In the same pot, melt the butter over medium heat. Add the onion and cook for 5 minutes or until the onion is softened and clear looking. Add the garlic and cook until fragrant. (1 minute or less)

Sprinkle and stir the flour into the onions for 1 to 2 minutes or until the flour is completely mixed in. Add the bay leaf and caraway seeds and cook for another 2 minutes. Add the beer. Cook and stir for 1 to 3 minutes or until the mixture is thickened.

Add the pork, broth, browning sauce, carrots and celery into the pot and bring to a simmer. Stir in the 1/4 cup of parsley and vinegar. Reduce the heat to low and continue to simmer for 2 hours. 

Bring a large saucepan of water to boil. Cut the top and base off  of the baby bok choy. Rinse, pat dry and cut into half inch sections. Cook in the boiling water for 4 minutes. Drain and add to the stew pot. Stir and simmer for another 5 minutes. 

Divide the mashed potatoes between 6 serving bowls. Ladle stew over the potatoes and if desired, garnish each serving with 1 teaspoon of parsley.

*Homemade Browning Sauce: 

1 cup brown sugar

1/2 cup hot (not boiling) water

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon dried parsley

1/4 teaspoon apple cider vinegar (optional)

Add the brown sugar to a medium saucepan. Turn fan on above stovetop. Stir with a wooden spoon or silicone spatula over medium low heat until the sugar begins to melt and turn into a dark syrup. This will take about 10 to 12 minutes. (If it begins to smoke before it darkens, turn the heat lower and remove from the heat briefly before continuing to cook.

Once the sugar darkens, remove from the burner. Very slowly add the hot water while continuing to stir. (The sauce may steam.) Stir in the spices and vinegar.

Allow to cool. Pour into an airtight container or jar. Store in the refrigerator until needed. Makes about 2/3 cup of sauce.

**The recipe that inspired this stew called for halved brussel sprouts, but my husband won't eat those. Baby Bok Choy is a good/similar substitution. 😀

***Regular mashed potatoes pair nicely with this stew, but I used carmelized mashed potatoes. Here is the link to the recipe:

https://carriekitchencreations.blogspot.com/2025/02/carmelized-onion-topped-mashed-potatoes.html