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Leprechaun Pork Stew

Here's how you make Leprechaun Pork Stew
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  • Servings: 6
  • Prep: 25m
  • Cook: 2 1/2h
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 2 1/2 pound boneless pork shoulder (cut into 2-inch cubes)
  • Salt and ground black pepper, to taste
  • 1 tablespoon oil
  • 1 tablespoon butter
  • 1 large yellow onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 bay leaf
  • 3/4 teaspoon caraway seed
  • 1 bottle (12 ounce) beer (dark beer such as Guinness)
  • 2 cups chicken broth
  • 3 carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into 1-inch pieces
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons balsamic vinegar
  • 294 grams Brussels sprouts (halved, 14 brussels sprouts)
  • Mashed potatoes, as needed for 6 servings
  • 1 tablespoon chopped fresh flat-leaf parsley, or to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Season pork cubes with salt and black pepper.

  • Step 2: Heat vegetable oil in a pot over high heat. Working in batches, cook and stir pork in hot oil until browned on all sides, around 10-12 minutes. Transfer pork to a bowl and reduce heat to medium.

  • Step 3: Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds.

  • Step 4: Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.

  • Step 5: Stir pork, chicken broth, carrots, and celery into beer mixture; bring to 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.

  • Step 6: Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.

  • Step 7: Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes. Season with salt and pepper to taste.

  • Step 8: Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.


We hope you enjoy this recipe!

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