Luck of the Irish (Stew!)

Leprechauns, shamrocks, kilts and top hats. We’re all Irish in spirit on St. Patrick’s Day! Party with a feast fit for a holiday. Irish Pork Stew features all the flavors you need to celebrate accordingly: blade roast, potatoes, carrots, garlic, caraway seed and even beer! Hearty and flavorful, note that this stew’s flavor changes depending on what type of beer or stout you choose. Pair with your favorite imported beer and soda bread for the full experience! We’re confident you’ll feel like you struck gold with this recipe.

IRISH PORK STEW

2 POUND BONELESS BLADE PORK ROAST, CUT INTO 1/2-INCH CUBES
1/3 CUP FLOUR
1 1/2 TEASPOONS SALT
1/4 TEASPOON PEPPER
1 TEASPOON VEGETABLE OIL
8 BABY RED POTATOES, QUARTERED
4 CARROTS, PEELED AND CHOPPED
4 LARGE ONIONS, PEELED AND SLICED 1/2-INCH THICK
1 CLOVE GARLIC, MINCED
1/4 CUP PARSLEY, CHOPPED
1 TEASPOON CARAWAY SEED
1 BAY LEAF
1 10 1/2-OZ CAN CHICKEN BROTH
1 12-OZ BOTTLE IMPORTED STOUT, OR BEER
2 TABLESPOONS RED WINE VINEGAR
1 TABLESPOON BROWN SUGAR

In a bowl combine flour, salt and pepper. Coat pork cubes. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.

Serves 8

Looking for more? Also check out this recipe for Dublin Coddle with bacon and pork sausage!