Irish Pork Stew with Stout and Caraway Seeds
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
8
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Calories
311 kcal
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Course
Main Course
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Cuisine
Irish
Irish Pork Stew with Stout and Caraway Seeds
Description
This stew starts by dredging pork shoulder cubes in seasoned flour before browning them in oil, creating a caramelized exterior that adds richness. Onions and mushrooms are softened in the pot before adding caraway seeds, stout beer, water, and bay leaves, which together form a robust braising liquid. The stew simmers gently until the pork is tender and flavors have melded.
Caraway seeds impart a mild licorice-like flavor that distinguishes this stew from other pork preparations, complementing the deep maltiness of the stout beer. The addition of Yukon Gold potatoes and sliced carrots adds both texture and natural sweetness, helping balance the savory meat and broth.
This Irish-style stew offers a warm, comforting meal often enjoyed on its own or with crusty bread to soak up the flavorful broth. It is well suited to the cooler months when slow-cooked, hearty dishes are favored.
The recipe notes specify that the stew keeps well refrigerated for 3 to 4 days and can be frozen for up to 2 months, making it practical for make-ahead meals or leftovers.
Ingredients
- 3 ½ to 4 pounds pork shoulder blade steak or about 3 pounds of cubed meat plus bones, bone-in
- ¼ cup all-purpose flour
- 2 ½ teaspoons kosher salt , divided
- 2 teaspoons black pepper divided, freshly ground
- 3 tablespoons canola oil
- 3 yellow onion chopped (about 5 cups, medium
- ½ pound brown mushrooms , quartered
- 1 tablespoon caraway seeds McCormick brand
- 1 ½ cups stout beer Irish
- 1 ½ cups water
- 2 bay leaves McCormick brand
- 4 carrot peeled and sliced about ¼" thick
- ½ pound Yukon Gold potatoes quartered, baby or small red potatoes
- ¼ cup parsley Italian flat leaf, chopped
Instructions
- Preheat the oven to 300°F.
- Trim the bones from the pork shoulder steaks and set aside. Trim the fat from the meat (and discard) and cut the pork into 1-inch cubes.
- In a gallon-size resealable freezer bag, combine the flour, 1 teaspoon of salt and 1 teaspoon of pepper. Add the pork and shake to coat.
- Heat 1 tablespoon of the oil in a large oven-proof Dutch oven over medium-high heat until shimmering. Add half of the meat to the pot so it covers the bottom of the pot evenly and cook for 2-3 minutes before moving so that the sides brown nicely for a total of about 8-10 minutes. Transfer the meat to a bowl, add another tablespoon of oil to the pot and finish browning the rest of the meat then transfer that to the bowl as well.
- Reduce the heat to medium and add the last tablespoon of oil to the Dutch oven and heat until it's shimmering. Add the onion and mushrooms and cook until the vegetables just begin to soften, about 3 minutes, stirring occasionally.
- Add the caraway seeds and the 1 ½ teaspoons of kosher salt and 1 teaspoon of pepper and cook for another 2 minutes or so.
- Add the raw pork bones to the Dutch oven and top with the cooked pork chunks. Add the Irish Stout, water and bay leaves then raise the heat and bring to a boil, and stir and scrape any browned bits from the bottom of the pot.
- Cover the Dutch oven with the lid and transfer to the oven to cook for 1 hour.
- Remove the pot from the oven, give it a stir if you'd like, and add the carrots and potatoes, cover again and put back in the oven for another 1 to 1 ½ hours until the carrots and potatoes are cooked through and the sauce has thickened.
- Remove the pot from the oven and the remove the bones from the stew. Add the parsley and stir everything together, taste for seasoning and add more salt or pepper if needed. Serve hot.
Notes
- Refrigerate leftovers for up to 3-4 days or freeze in suitable containers for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 27g | 54% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 81mg | 27% |
| Sodium | 850mg | 35% |
| Potassium | 842mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5261IU | 105% |
| Vitamin C | 12mg | 13% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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