There’s nothing quite like a bowl of hearty pork stew to chase away the chill of a cold day. This version, infused with the bold flavors of Irish stout and the aromatic touch of caraway seeds, is inspired by the traditional Irish stew. The rich, malty stout deepens the stew's flavor, while the caraway seeds bring a subtle, earthy note that pairs perfectly with the tender chunks of pork. It’s a meal that feels like a warm hug – a cozy meal for the whole family on chilly evenings.
Serving Tips
This pork stew is wonderfully versatile when it comes to serving options. It pairs beautifully with crusty bread (white sandwich bread or dark caraway bread), perfect for soaking up the rich, flavorful broth. If you’re looking to keep it traditional, serve with a simple side of a fresh salad with leafy greens for a complete meal. Don’t forget to garnish with a sprinkle of fresh parsley for a pop of color and freshness! We also love to serve this delicious stew with a bowl of crispy lavash bread chips.
Ingredients
Pork (Boneless Pork Shoulder or Similar Cut): Using pork shoulder will ensure a hearty stew with juicy and tender meat. Its marbling provides just the right amount of fat, keeping the meat juicy. If you prefer a leaner option, pork loin can be used, but be mindful not to overcook it as it can become dry.
All-Purpose Flour: Coating the pork in flour helps thicken the stew while giving the meat a lovely browned crust when seared. You can use cornstarch or a gluten-free flour blend or skip the flour altogether for a gluten-free option.
Salt and Ground Black Pepper: These pantry staples are essential for seasoning each layer of the stew and enhancing the flavors. However, remember that the stew also contains broth that will add to the dish's saltiness, so be mindful when adding salt.
Canola or Olive Oil: You'll need oil for browning the pork and sautéing the vegetables. As an alternative, you can use butter, which adds richness to the dish. However, canola or olive oil will generally keep it lighter. Choose according to your taste or dietary preferences.
Fresh Garlic and Onion: These aromatics form the flavor base of the stew, adding depth and richness. Yellow onions work best, but white or red onions can also be used. We used a couple of large onions because we love onions but the amount can be reduced slightly, if needed.
Vegetable Broth: Using vegetable broth keeps the stew light while still adding a flavorful base. If you prefer, beef broth can also be used for an even richer taste.
Dark Beer (Stout): The star of the show! An Irish stout, like Guinness, gives the stew its rich, malty flavor and a deep, dark color. It balances the sweetness of the carrots and onions, adding a slightly bitter complexity that makes this dish unique. You'll be amazed how the slightly bitter taste of the stout plays with the earthiness of caraway seeds! If stout feels too strong for you, you can replace it with a lighter type of beer.
Red Wine Vinegar: Just a splash to add a bit of acidity, brightening up the stew and balancing the richness. If you don’t have red wine vinegar, apple cider/balsamic vinegar or a squeeze of lemon juice can work in a pinch.
Potatoes and Carrots: Hearty root vegetables that soak up all the delicious flavors of the stew. Russet potatoes, red potatoes, or Yukon Golds hold up well during cooking. Baby potatoes are another great choice for this recipe. Cut them into uniform pieces for even cooking.
Caraway Seeds: These little seeds are the secret ingredient that makes this stew stand out. Their warm, slightly peppery flavor adds an aromatic depth that beautifully complements the stout and pork.
Dried Thyme and Oregano: These herbs add an earthy flavor that rounds out the richness of the stew. If you have fresh herbs, feel free to use them.
Bay Leaves: A bay leaf or two will infuse the broth with a subtle, herbal note that ties all the flavors together. Remember to fish them out before serving!
Fresh Parsley: A sprinkle of fresh parsley adds a burst of color and a hint of freshness, balancing out the stew's richness. Add them during cooking and sprinkle some more when serving!
Directions
In a medium-sized bowl, pour flour and add salt and pepper. Stir to combine.
Cut the pork meat into bite-sized chunks and transfer to the bowl with flour. Mix the pork pieces with the flour mixture ensuring all the pieces are covered.
Heat vegetable oil (or butter) in a large skillet over medium heat. Sear the pork in batches, ensuring each piece is browned on all sides. Remove and set aside.
(Tip! When baking the stew in the oven, it's convenient to use an oven-safe pan/skillet from the very start to reduce the amount of dirty dishes.)
Sauté chopped onions in hot oil until softened and translucent (about 3 minutes). Then, add minced garlic and cook for another minute until fragrant.
Add the stout beer and caraway seeds and sauté for another 2-3 minutes.
Add the remaining ingredients. Stir well and bring to a boil.
Next, choose any of these 3 options for cooking:
a. Reduce heat to low and simmer for 1.5-2 hours until the pork meat is tender.
b. Transfer to the oven and bake for approx. 1 hour.
c. Cook in the pressure cooker (the timing might differ but it took 25 minutes in our stovetop pressure cooker).
Once the stew is ready, remove bay leaves before serving. Garnish with chopped fresh parsley. Serve hot with your choice of sides.
Frequently Asked Questions
This recipe can be made using a slow cooker if you have enough time. After browning the pork and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours (adjust the timing according to the manual of your slow cooker).
If you don’t have stout on hand or dislike its strong taste, feel free to use a lighter beer. For a non-alcoholic version, you can use extra vegetable broth.
Yes, this stew freezes beautifully! Allow it to cool completely, then transfer to an airtight container. It can be stored in the freezer for up to 3 months. Reheat gently on the stovetop (we never recommend a microwave due to its potential impact on health).
Definitely! This recipe is quite flexible. Parsnips, turnips, green beans, Brussels sprouts (baby cabbage), or celery stalks would be great additions. However, remember that the stew's flavor changes with each added ingredient.
Hearty Pork Stew with Irish Stout and Caraway Seeds
Ingredients
- 1.4 lb (650 g) pork (boneless pork shoulder or similar cut)
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 6 tablespoon canola or olive oil
- 2 large onions
- 2-3 cloves of garlic
- 2 cups vegetable broth
- 7 fl oz (ca. 200 mL) stout beer
- 2 tablespoon red wine vinegar
- 3 large potatoes
- 2 large carrots
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 1-2 bay leaves
- 1 cup fresh parsley
Instructions
- In a medium-sized bowl, pour flour and add salt and pepper. Stir to combine.
- Cut the pork meat into bite-sized chunks and transfer to the bowl with flour. Mix the pork pieces with the flour mixture ensuring all the pieces are covered.
- Heat vegetable oil in a large skillet. Sear the pork in batches, ensuring each piece is browned on all sides. Remove and set aside.
- Sauté chopped onions in hot oil until softened and translucent (about 3 minutes). Then, add minced garlic and cook for another minute until fragrant.
- Add the stout beer and caraway seeds and sauté for another 2-3 minutes.
- Add the remaining ingredients. Stir well and bring to a boil.
- Next, choose your preferred cooking option:a. Reduce heat to low and simmer for 1.5-2 hours until the pork meat is tender.b. Transfer to the oven and bake for approx. 1 hour.c. Cook in the pressure cooker (the timing might differ but it took 25 minutes in our stovetop pressure cooker).
- Once the stew is ready, remove bay leaves before serving and garnish with chopped fresh parsley.
Notes
- When baking the stew in the oven, it's convenient to use an oven-safe pan/skillet from the very start to reduce the amount of dirty dishes.
- Oil can be substituted with butter for an even creamier flavor.
- Use a lighter type of beer for a milder taste.
This hearty Irish pork stew is the perfect comfort food for cold days or St. Patrick's Day menu. With its rich, robust flavor and tender chunks of pork, it’s a dish that brings warmth to the table and joy to every bite. Whether you’re serving it with rustic bread or creamy mashed potatoes, this stew is sure to become a family favorite. Give it a try, and don’t forget to toast with a pint of stout – Sláinte!
Nutritional Information
Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate.
Leave a Reply