Ingrédients pour Paddy's Irish Pork Stew
- Boneless Pork Shoulder
- All Purpose Flour
- 1 tsp salt
- Black Pepper
- Vegetable Oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- fresh parsley (optional)
- Caraway Seed
- 1 bay leaf
- Chicken Broth
- Guinness Stout
- Red Wine Vinegar
- Brown Sugar
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Comment préparer Paddy's Irish Pork Stew
- Season 1.5 lbs boneless pork shoulder, cut into 1-inch cubes, with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
- Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat.
- Brown the pork cubes in batches, ensuring not to overcrowd the pot. Set aside.
- Add 1 large onion, chopped, and 2 cloves garlic, minced, to the pot. Cook and stir for 5 minutes until softened.
- Pour off any excess grease from the pot.
- Stir in 2 large carrots, peeled and chopped; 2 celery stalks, chopped; 1 lb potatoes, peeled and cubed; 4 cups beef broth; 1 cup Guinness (or other dark beer); 1 tsp dried thyme; 1/2 tsp dried rosemary; and 1 bay leaf.
- Bring the mixture to a boil, then reduce heat to low.
- Cover the Dutch oven and simmer for 1 ¼ - 1 ½ hours, or until the pork is incredibly tender and easily falls apart.
- Remove the bay leaf before serving. Stir occasionally during cooking.
- Garnish with fresh parsley (optional) before serving with colcannon or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
26g
Fat
54g
Carbs
13g
