Irish Pork Stew Recipe
In celebration of St. Patrick’s Day we present to you this delicious Irish Pork Stew recipe for you and the whole family to enjoy. Now, what makes this recipe Irish? You could say because it features some greens, or you could say because after eating it you’ll feel really lucky… but the real ingredient that makes this recipe authentically Irish is that it features Irish stout! The only tools you'll need for the job are The Pan, measuring cups/spoons, and something to stir with that won't scratch the nonstick layer of the pan.
Total Time: 3 hours and 15 minutes. 15 minutes for preparation, and 3 hours for it to cook.
Nutrition Facts: Per serving - 311 calories, 17g carbs, 27g protein, 14g fat, 3g saturated fat, 81mg cholesterol, 850mg sodium, 842mg potassium, 3g fiber, 4g sugar, 5261IU Vitamin A, 12mg Vitamin C, 61mg calcium, 3mg iron
What you’ll need to make the dish
- 3 ½ lbs of bone-in pork shoulder blade steak, or about 3lbs of cubed meat + bones
- ¼ cup of all-purpose flour
- 2 ½ teaspoons of kosher salt, divided
- 2 teaspoons of freshly ground black pepper, divided
- 3 tablespoons of canola oil
- 3 medium-sized yellow onions, chopped
- ½ lb of brown mushrooms, quartered
- 1 tablespoon of caraway seeds
- 1 ½ cups of Irish Stout
- 1 ½ cups of water
- 4 carrots, peeled and sliced
- ½ lb baby Yukon Gold or small red potatoes, quartered
- ¼ cup of parsley
How to prepare this dish
- Preheat your oven to 300°F
- Trim the bones from the pork shoulder steaks, and set it aside. Then, trim the fat from the meat, discard the fat, and cut the pork into 1-inch cubes.
- In a resealable freezer bag, combine your flour, a teaspoon of salt, and a teaspoon of pepper. Add the pork and shake to coat.
- Heat a tablespoon of oil in The Pan over medium-high heat until it shimmers.Add half of the meat so it covers it evenly and cook for 2-3 minutes before moving so that it browns evenly for a total of about 8-10 minutes.Transfer the meat to a bowl, and add another tablespoon of oil to The Pan and finish browning the rest of the meat.
- Reduce the heat to medium, then add the last tablespoon of oil to The Pan and heat until it’s shimmering. Add the onions and mushrooms, then cook until they soften for approximately 3 minutes, stirring occasionally.
- Add the seeds, kosher salt, and pepper and cook for about 2 minutes.
- Add the raw pork bones to The Pan and top with cooked pork chunks. Add the Irish Stout and water, then raise the heel to bring to a boil.
- Cover The Pan with the lid and transfer it to the oven to cook for 1 hour.
- Remove it from the oven, and lastly add carrots and potatoes. Then, cover it and put it back in the oven for about 1 to 1 ½ hours until everything is cooked through, and the sauce has thickened.
- Remove the pot from the oven and then remove the bones from the stew. Add parsley and stir everything together. Add more salt and pepper if you feel necessary. If that is unneeded, serve hot.