Ingredients

• 2½ lb boneless pork shoulder, cut into 2" cubes
• salt and pepper, to taste
• 1 Tb vegetable oil
• 1 Tb butter
• 1 large onion, chopped
• 2 garlic clove, minced
• 2 Tb flour, generous measure
• 1 bay leaf
• ¾ tsp caraway seed
• 12 oz Guinness Draft, or other dark beer
• 3 carrots, cut into 1" pieces
• 2 ribs celery, cut into 1" pieces
• 2 C chicken broth, more as needed
• 3 Tb balsamic vinegar
• ¼ C Italian parsley, chopped
• 12 Brussels sprouts, halved, blanched
• mashed potatoes, to serve over

Instructions

Step 1

1. Season pork cubes with salt and black pepper.

2. Heat vegetable oil in a pot over high heat and working in batches, brown on all sides, 5-10 minutes.

3. Transfer pork to a bowl and reduce heat to medium.

4. Melt butter in the pot and cook onions with a pinch of salt until softened and translucent, 7-10 minutes.

5. Add garlic; saute until fragrant, about 30 seconds.

6. Stir flour into onion mixture, stir until completely incorporated, about 2 minutes.

7. Add bay leaf and caraway seed; cook for 2 minutes more.

8. Pour beer into onion mixture

9. Cook and stir until thickened, 1-3 minutes.

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

11. Stir ¼ C parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.

Step 2

1. Cooked halved Brussels sprouts in bacon fat until browned and almost tender, about 5 minutes.

2. Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes.

3. Season with salt and pepper, to taste.

4. Divide mashed potatoes between 6 bowls

5. Ladle stew over potatoes and top each with a pinch of parsley.