Chef John's Irish Pork Stew

Name: Chef John's Irish Pork Stew
Total time: 170
Yield: 6
Ingredients: 1 (2 1/2 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 all-purpose flour; 1 bay leaf; 0.75 teaspoon caraway seed; 1 (12 fluid ounce) bottle dark beer (such as Guinness®); 2 cups chicken broth; 3 carrots, cut into 1-inch pieces; 2 stalks celery, cut into 1-inch pieces; 0.25 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

Recipe by John Mitzewich from allrecipes.com

Dinner,Lunch 3 Hr. 50 Mins.

Ingredients

6 servings

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1 (2 1/2 pound) boneless pork shoulder, cut into 2-inch cubes
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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1 tablespoon butter
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1 large onion, chopped
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2 cloves garlic, minced
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1 tablespoon all-purpose flour
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1 bay leaf
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0.75 teaspoon caraway seed

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1 (12 fluid ounce) bottle dark beer (such as Guinness®)
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2 cups chicken broth
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3 carrots, cut into 1-inch pieces
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2 stalks celery, cut into 1-inch pieces
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0.25 cup chopped fresh flat-leaf parsley
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3 tablespoons balsamic vinegar
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12 Brussels sprouts, halved
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3 cups mashed potatoes, or as needed
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1 teaspoon chopped fresh flat-leaf parsley, for garnish

Instructions

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 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 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.