Irish Pork Stew Recipe - Pork Stewed with Guinness Beer and Vegetable - St. Patrick's Day Recipe

hello this is chef john from food wishes comm with Irish pork stew that's right this is what we're supposed to be eating for st. Patrick's Day instead of corned beef and cabbage in fact the Irish didn't even know about corned beef until he got to New York City and started hanging out in delicatessens so this st. Patrick's Day stew actually features pork something that would have been much more common and believe me every bit is delicious we're gonna start by cutting up some boneless pork shoulder also known as Boston but yes I did say but but it's not what you think it's actually the shoulder the same cut is beef chuck and we're gonna go ahead and cut that in like 2-inch pieces I'm not a big fan of small cubes for stew all right I need something that a fork actually feels good sliding into alright a lot of recipes say 1-inch cubes too small and once all those pieces are cut up we're going to go ahead and season that generously with salt and freshly ground black pepper and what we'll do is we'll just sprinkle on a ton and then just mix it around a coat and once that's coated we're going to brown those pork chunks in vegetable oil over high heat and if we're not in a hurry we'll do that in two batches and don't rush it let it get a nice brown crust so I'm gonna do half first transfer that to a bowl put the other half in and then once our pork is browned go ahead and turn the heat down to medium and we'll continue on with the rest of the prep which means go ahead and throw a chunk of butter in the pot and go ahead and throw in a chopped onion along with a big pinch of salt and we'll saute those onions on medium for about five minutes or until they start to soften up and turn translucent at that point we're going to throw in a little bit of minced garlic and we don't want to brown this okay we're just going to give this about a 30-second sizzle and after cooking that garlic ever so briefly we're gonna go ahead and dump in our flour it's just a couple tablespoons we don't want a really super thick Lappe goopy globby gravy now I don't think any of those were real words but I think you get what I'm saying we don't want this too thick so we'll stir in a couple tablespoons of flour and we'll cook that for about two minutes and at that point we're going to toss in one bay leaf and some caraway seeds which is kind of an unusual stew ingredient but totally works with this so we'll give that a stir and cook that about another minute at which point it's time for one of the secret ingredients a dark Irish beer I don't like to mention specific brands but I will give you a hint there's a Book of World Records named after this here so we're going to dump in a bottle a nice dark stout and as soon as we dump that in give it a good stir because that's going to thicken up pretty quickly but don't worry that's normal at that point we can go ahead and dump in the rest of the ingredients which includes some carrots and celery cut in some fairly decent sized pieces don't cut your stew vegetables too small they just fall apart and then of course we're going to go ahead and dump our pork back in along with any accumulated juices oh don't waste the juices their juices then we're also going to want to add some chicken broth a couple cups of that you could certainly use water at that point let's go ahead and crank our heat back up to high so we can bring this up to a simmer and while we're waiting for that to happen let's go ahead and add the rest of the flavorings which is going to be a nice big splash of balsamic vinegar believe it or not a little more black pepper and salt and a little bit of fresh parsley and I know we add that at the end of a lot of dishes but here we're going to cook it in it's going to give you a little different flavor than if you just add it fresh at the end so we'll give all that a stir make sure all the meats below the surface if possible and then you know the drill leave it on high heat until it comes up to a simmer and then back that heat down to maintain a perfectly steady but gentle simmer or you want to shoot for something that looks like that and we're simply going to cook this uncovered for about two hours or so until the meat is fork tender so every once in a while you want to walk by give it a stir and evaluate and this is what it looked like after about an hour if it looks like it's reducing down too quickly and getting too thick you can always add another splash of broth but this does look perfect and that's why you want to cook this uncovered all right you want that sauce to be reducing and you want to be able to keep an eye on everything so that was after about an hour and then this is what it looked like after about two hours and I don't have I rejoice but they were smile in any way because this looked like it was getting close so we're gonna give that a stir and of course we got to give it the old polka polka with the fork to test for doneness all right we don't guess around here there's no money in guessing unless you're professional guesser but anyway we're going to test that with the fork and it was just about perfect and at that point we are ready for the final step I'm going to go ahead and add some baby cabbage to this oh yeah a little miniature cabbages they're so cute and I've already blanched those so those are cooked and all we really need to do is let that simmer for about five minutes until those he through and we're ready to serve and yes of course you could cook those in the actual stew but it's so much harder at a time alright so by power boy you really take the guesswork out of it you know after five minutes they're going to be perfect so much better system in my opinion so like I said when those are heated through you're ready but of course you got to taste your stew before you serve it so give it a taste primarily for salts and once you're happy with it let's go ahead and ladle it up and if you're wondering where the heck's the potatoes I thought you said this was an Irish stew the potatoes are right there I'm going to serve this over mashed potatoes which under a stew is never a bad idea so I'm gonna go ahead label that over and make sure we got enough of that amazing sauce and then last but not least we'll finish this off with some freshly chopped four-leaf clovers all right I'm just kidding that's parsley although I did find a four-leaf clover one time I bent over to pick it up and hit my head in a branch so yeah super lucky but anyway we're going to garnish that with some parsley and your Irish pork stew is done and looking magnificent if I do say so myself and as I go in for a taste I cannot explain how delicious this actually is the way the bitterness of the beer plays off the sweetness from the aromatic vegetables and the balsamic vinegar is just amazing I mean if I caught a leprechaun and they were supposed to bring me to a pot of gold and they brought me to a bowl of this instead I would not be that disappointed and if you were looking for something maybe a little more authentic the st. Patrick's Day I hope you give this a try so head over to food wishes calm for all the ingredient amounts and more info as usual and as always enjoy and Aaron go bra you

Channel: Food Wishes

Views: 345,530

Keywords: Stew (Type Of Dish), Guinness (Beer), pork, Beer (Product Line), Vegetable (CSA Product), Irish, Saint Patrick's Day (Feast Day), Cooking, Food, chef, john, foodwishes, winter, braised, comfort, entree, Main Course (Type Of Dish), recipe

Id: dZ_3xKZMOec

Length: 6min 4sec (364 seconds)

Published: Mon Mar 10 2014

Reddit Comments

[u/arkmtech]

Jesus, Mary and Joseph...

I grew up in Butte, America and have had a lot of Irish stews. I made this tonight, and it's easily the best I've had yet.

Thanks for submitting this link - Erin go bragh!