Chef John's Irish Pork Stew Recipe

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.

This stew was amazing. We used a locally brewed oatmeal stout. I also pan seared the brussels sprouts with some olive oil and salt, the same way I would serve them by themselves, and put the finished product in at the end. We're making it again with beef.

I've made this a few times and it's excellent! The only change I've made is I roast the brussel sprouts with oil and salt at 375 for 20 minutes instead of boiling.

I love pork. I hate caraway seeds. Followed the recipe as best I could giving Covid limitations. Turned out phenomenal. I wouldn't change a thing. Revisions: Beer: (hopefully, this is funny) My family doesn't drink at all. But I will yield sometimes with wine in a recipe. I have never used beer in anything but beer bread and hated it. So, I asked my husband to go to the convenience store across the street from our house. Literally about 200 feet away. He didn't know what dark beer was and no one in the store could understand what he wanted through his mask. So, my poor honey even called my brother in law who brews his own beer. So, the decision was easier than he thought, the only beer he could buy as a single was in large barrels near the door and conveniently was placed into a paper sack. He came home with a "40" of malt liquor. What a story for the grand kids. I poured my 12 ounces and put the rest in a jar in the fridge. Yes it took 50 years for me to have beer in my fridge. 2. Brussels sprouts-just left out. 3. Cooked for 1.5 hours in the oven on 350 and 45 min uncovered on 400. The texture was velvety and smooth. The flavor was rich with umami and a subtle sweetness and the color was amazingly dark like beef stew. I have a pork roast in my freezer that I plan on using the remaining 28 ounces of Malt Liquor tomorrow and freezing for later use.

I made this entire recipe in our Cast Iron Dutch ovens and boiled the brussle sprouts in our cast iron deep fat fryer. Absolutely wonderful flavors, rich and hearty. The brussle sprouts had an amazing crunch that added some nice texture. I love how Irish Stout was present at the end of each bite and complemented every single ingredient. I might try adding in some halved whole mushrooms next time to add another level of flavor and texture. I did have to add in some slurry made with flour and Water to thicken the gravy some more but other than that followed the recipe to the letter. Thank you for such a wonderful treat with tastes of the Emerald Isle.

We made this last night and it was awesome! We used country style boneless pork ribs, extra garlic, extra Brussels' sprouts. Instead of boiling the Brussels' we sauteed them in olive oil until crisp on the edges and then added them and the other veggies with about 30 minutes remaining. - we like our vegetables a little on the al dente side. We kept the sauce true to the recipe. It was delicious. Can't wait to make it again.

This is a great recipe! I dry rubbed the meat and refrigerated/marinated it overnight. I like to buy bulk cuts of meats and get a couple dishes out of them ( I made piri piri pork kabobs with grilled pineapple with the other half of this pork shoulder) I did the Brussel sprouts the first time, but honestly didn’t find they added much to the dish so omitted them the second time. A treat for my husband was adding grilled mushrooms to the mashed potatoes Delicious recipe, love chef John

I had a few reservations about this recipe. First, there are clearly carrots in the picture of ingredients, but they are not included in the written instructions. I included them anyway. Ah -- I see they went back and corrected that -- good! Second, the balsamic vinegar really gave me pause, but having made many Chef John recipes, I know he knows what he is doing, so in the pot it went. We could not taste any vinegar taste, but the overall flavor of the stew is absolutely fantastic. I admit a few small changes: I dredged the pork in flour before browning it, instead of adding the flour it to the onions in the pot. Second, there is no way I was going to get my husband to eat Brussels sprouts, so I had to leave them out. It was still one of the best stews I've made, and will go into the regular winter rotation. Thanks again, Chef John!

modified as below....1 lb of pork stew meat, 1.5 cups of chicken broth, 14.9 oz of Guiness, 3 carrots, 2 stalks of celery....broth/sauce was delish. used Garlic Mash potatoes..will make again and eliminate brussel sprouts (they just don't add enough) will use beef or lamb (not a pork fan).

Ahhhhmazing! I added more garlic, MUST use a dark ale, and although I love Brussels sprouts not everyone does so I cooked them and left them on the side. Serve with crusty bread and a pint...enjoy!

Delicious! I didn’t change a thing except I cooked it in the oven at 275 for two and a half hours instead on the stovetop and substituted more carrots for the cabbages.

I've made this stew several times, both with and without the beer, and it always turns out delicious! The flavors are rich and perfectly balanced. Aside from occasionally skipping the beer, I follow the recipe exactly—and it's consistently a hit!

Everyone at home enjoyed it.

My boyfriend said it’s the best thing I’ve ever made.

Followed exactly and is now our new preferred stew. Such great flavours.

This recipe is perfect for busy nights. It’s quick, easy, and incredibly tasty. The flavors are rich without being overwhelming, and my family loved it. I’ll definitely make this again soon.

I've been making this since 2018 and it has been a family favorite for years. I follow the directions step by step, no alternates. I've made it also for guests that visit and it is a crowd pleaser everytime. My oldest has even requested to have this printed for her for when she moves out. Thank you Chef John for such an amazing dish!

We have made it over mashed potatoes, a great way to go. This time I will add 2lbs of baby Yukon golds, just to try it another way! Also, this stew MUST contain a bottle of Guiness. Any other beer is a waste of time.

Wow! So good, followed exactly and hubby wants it weekly.

This is our go to stew recipe. Have made it for family and friends and its always a hit. Thank You Chef John