Chef John's Irish Pork Stew Recipe

Season pork cubes with salt and black pepper.

Heat vegetable oil in a 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 and reduce heat to medium.

Melt butter in the pot. Cook and stir onion with a pinch of salt in hot butter until onion is softened and translucent 7 to 10 minutes. Add garlic; saute 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 beer into onion mixture. Cook and stir until thickened 1 to 3 minutes.

Stir pork chicken broth carrots and celery into beer mixture; bring to 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.

Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered 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 to taste. Divide mashed potatoes between 6 bowls. Ladle stew over potatoes and top each with a pinch of parsley.