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Irish stout pork stew

Stout pork stew from Stefano Faita

Main course | Easy | 3 hours 55 minutes
Main course
Easy
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Recipe details

Ingredients

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Wine Advice

Louis De LaCourt Vin rouge France

Fruity and medium-bodied A French Merlot full of fresh red fruit aromas and a beautiful complexity with floral notes. It pairs wonderfully with braised meats, slow-cooked dishes, and grilled foods.

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Directions

  1. Pat pork dry with paper towel and season with salt and pepper.
  2. In a large saucepan, heat butter and oil over medium-high heat.
  3. When oil is hot, add pork in batches so you don’t overcrowd the pan.
  4. Sear pork on all sides until well-browned, about 10 minutes.
  5. Remove meat from pan. Set aside.
  6. Reduce heat to medium.
  7. Add more oil to pan if necessary.
  8. Add onion, celery, and garlic.
  9. Sauté until slightly soft, about 5 minutes, and season with salt and pepper.
  10. Incorporate flour and stir to combine. Continue cooking for another 3 to 4 minutes.
  11. Slowly add beer and stir to combine with flour.
  12. Increase heat and bring to a boil. Let reduce for 5 to 10 minutes.
  13. Add veal stock and bring to a boil once again.
  14. Reduce heat and let simmer for 3 to 5 minutes.
  15. Return reserved pork cubes to pan and add bay leaf.
  16. Cover, stirring occasionally. Let simmer for 2 hours 15 minutes.
  17. Add carrots, parsnips, turnips, and potatoes.
  18. Cover and cook, stirring occasionally, until meat and veggies are tender and cooked through, or internal temperature reaches 70°C (170°F), about one hour.
  19. Season with salt and pepper. Add mustard and garnish with parsley.
  20. Serve with country bread.

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