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Chef John's Irish Pork Stew

Rated as 4.83 out of 5 Stars

"I'm sure you've heard by now that corned beef and cabbage is not authentic St. Patrick's Day food. I decided to do a little mash-up and this Irish pork stew with baby cabbage was the result. By the way, baby cabbage can be a little hard to find, but you can use Brussels sprouts, and no one will know the difference, mostly because there isn't one."
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2 h 50 m servings 401
Original recipe yields 6 servings


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  1. Season pork cubes with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 401 calories; 19.4 32.9 20.3 68 768 Full nutrition

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Read all reviews 215
  1. 265 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

Didn't have a lot of flavor, wouldn't make again

Most helpful
Most positive
Least positive

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 ...

Served it to company on St. Patty's Day Eve, without first trying the recipe - which is something I never do. And everyone was delighted that I did! It was FANTASTIC! I had nearly 6 pounds of...

Delicious Stew and very easy to make, I just have to say to all those saying they don't like the idea this has alcohol in it, if that's what you think then your cooking education is lacking. Yes...

Delicious! Made the recipe exactly as written and we all loved it. Next time, however, I plan to roast the brussels sprouts before adding them to the stew rather than boiling them as the reci...

I made this stew tonite and it is fantastic!!!!! I served it over colcannon so I didn't add the Brussels sprouts. I would rate this recipe 100 stars! Thank you Chef John!

Absolutely delicious.. Couldn't have been happier with the way it turned out. I all-way like to made the recipe once as written, the way the chef did it. But I love it wend someone do the recipe...

I used "country style ribs" and omitted the caraway seed. The meat was incredibly tender and flavorful. I also used small wedges of cabbage instead of sprouts. My family and guests raved. Thanks...

Just made this last night. One word to describe it: AMAZING!! Best stew ever!!! The Brussels sprouts give it an extra texture and flavor that was just yummy! Will definitely be making this oft...

This turned out amazing. Even better as leftovers.