Irish Stew with Mashed Potatoes
In general, Irish cooking is simple with basic ingredients and good cooking technique. If you’re not a corned beef fan, try this delicious Irish Stew. Served over mashed potatoes, who would love the savory stew!
Ingredients
1 pork tenderloin, cut into 1/2 inch cubes
1 tbsp butter
1 large onion, chopped
1 tbsp minced garlic
3 carrots, diced
3 celery stalks, chopped
12-15 Brussels sprouts, cut in half
1 tsp caraway seeds
3 bay leaves
1 tbsp flour
2 cups dark beer, like Guinness
3 cups chicken stock
1/4 cup freshly chopped parsley, plus more for garnish
6 cups mashed potatoes
Vegetable oil
salt and pepper to taste
Instructions
1
Heat a large pot on the stove and add enough oil to lightly coat the bottom of the pot. Brown the pork and remove from the pot, setting the meat aside.
2
Add the butter, chopped onion, garlic, carrots, celery, Brussels sprouts, caraway seeds and the bay leaves to the pot, sautéing for about 5 minutes or until the vegetable are very fragrant.
3
Sprinkle the mixture with flour and stir to incorporate the flour into the fat. Pour the dark beer into the pot along with the chicken stock. If needed, you can add a couple of additional cups of chicken stock.
4
Stir the stew, scrapping the bottom of the pot to help de-glaze.
5
Bring to a boil, reduce the heat and simmer for about 30 minutes.
6
Divide the mashed potatoes between six bowls and ladle the stew over the mashed potatoes. Sprinkle with some freshly chopped parsley, serve and enjoy!
