Recipe by Chef John
"I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one."
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1 (2 1/2 pound)
boneless pork shoulder, cut into 2-inch cubes
salt and ground black pepper to taste
1 (12 fluid ounce) bottle
dark beer (such as Guinness®)
carrots, cut into 1-inch pieces
celery, cut into 1-inch pieces
chopped fresh flat-leaf parsley
Brussels sprouts, halved
mashed potatoes, or as needed
chopped fresh flat-leaf parsley, or to taste
This was exceptional! I added a little extra garlic but otherwise made as-is. The wife commented that this was the best stew she has ever had. I am certainly not going to wait for St, Patrick’s day to make again. Chef John’s Irish Stew with Lamb is on the radar too. Going to be tough to top this one though.
Have tasted better!
Served it to company on St. Patty's Day Eve, without first trying the recipe - which is something I never do. And everyone was delighted that I did! It was FANTASTIC! I had nearly 6 pounds of meat, and adjusted the recipe to suit. We (okay, 'I') just finished the last of the stew a few moments ago. My son even had it for breakfast after pulling an 'all nighter' for college. I had to promise my family that I'll make it again very soon. WELL WORTH MAKING. I did read one review that gave this recipe a lower rating because it contained alcohol, which honestly doesn't make any sense to me. If you don't like the alcohol, then use an alcohol free beer - don't give a wonderful recipe a bad rap. Anyway - please try this recipe. And definitely watch the video, too. Enjoy! :-)
I made this stew tonite and it is fantastic!!!!! I served it over colcannon so I didn't add the Brussels sprouts. I would rate this recipe 100 stars! Thank you Chef John!
Absolutely delicious.. Couldn't have been happier with the way it turned out. I all-way like to made the recipe once as written, the way the chef did it. But I love it wend someone do the recipe with alterations, I too can't leave anything alone! I have to play with my food. You did adjusted it to your personal taste that what I like, to see what others have did to any improvements and/or variations you make to this simple recipe. I use 3 pounds lamb shoulder chops a little extra garlic but otherwise made as-is. I did read one review that gave this recipe a lower rating because it contained alcohol, You can substitute 1-1/2 cups chicken stock. YES I DO SEE this is on the radar too. Going to be tough to top this one though. I did adjusted to my personal taste. Your way is very delicious. The next time I did it and I add it to my recipe box and to My Note: My family loved bouth ways, and I'll be making this a lot more. Both are delicious, it's a matter of what your taste is....I now have two ways to this. YOU HAVE SUCCESS!! with me. Now I can do my happy food dance!! Thank you!!! Happy Cooking to you and y'all! Grpa
Just made this last night. One word to describe it: AMAZING!! Best stew ever!!! The Brussels sprouts give it an extra texture and flavor that was just yummy! Will definitely be making this often. Only next time, I will add more carrots, celery, and definitely more Brussels sprouts.
This turned out amazing. Even better as leftovers.
I used "country style ribs" and omitted the caraway seed. The meat was incredibly tender and flavorful. I also used small wedges of cabbage instead of sprouts. My family and guests raved. Thanks, Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Irish Pork Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 175
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