Celiac.com 01/09/2024 – This Irish pork stew is basically a hearty pork version of corned beef and cabbage in a single pot. It is commonly eaten year ’round in Ireland, not just on St. Patrick’s Day. This recipe makes a delicious, hearty pork stew that will feed your body and warm your bones on a cold night. Keeps and freezes well, so makes enough for later. Makes a great meal for lunch or dinner.
Ingredients
1 (2½ pound) boneless pork shoulder, cut into 2-inch cubes
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon potato starch
1 bay leaf
¾ teaspoon caraway seed
1 (12 fluid ounce) bottle gluten-free dark beer (Like Ground Breaker Dark Ale)
2 cups chicken broth
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
¼ cup chopped fresh flat-leaf parsley
3 tablespoons balsamic vinegar
12 Brussels sprouts, halved
3 cups mashed potatoes, or as needed
1 teaspoon chopped fresh flat-leaf parsley, for garnish
Directions
Season pork with salt and black pepper.
Heat oil in a large pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl.
Melt butter in the same pot over medium heat. Cook and stir onion in hot butter with a pinch of salt until onion is softened and translucent, 7 to 10 minutes. Add garlic; sauté until fragrant, about 30 seconds.
Stir potato starch into onion mixture; cook and stir until potato starch is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour in beer. Cook and stir until thickened, 1 to 3 minutes.
Stir browned pork, broth, carrots, and celery into beer mixture; bring to a simmer. Stir 1/4 cup parsley and balsamic vinegar into stew; reduce heat to medium-low and simmer until pork is fork-tender, about 2 hours.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water until almost tender, about 5 minutes. Drain.
Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper.
Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and garnish with 1 teaspoon parsley.
Note
Use baby cabbage instead of Brussels sprouts, as desired.
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