Go Back
Irish Stout Pork Shoulder Stew with Cabbage and Parsnips
Print Recipe Pin Recipe
Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 2 lbs pork shoulder, cut into 2-inch cubes
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 12 oz Irish stout
  • 3 cups beef broth
  • 4 parsnips, peeled and cut into 1-inch pieces
  • ½ head green cabbage, cut into 1-inch pieces
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Heat the oil in a large skillet over medium-high heat. Brown the pork cubes in two batches, then transfer them to the slow cooker.
  • Lower the heat to medium and add the onion to the same skillet. Cook for 4 minutes until softened, then stir in the garlic for 30 seconds.
  • Pour the stout into the skillet and scrape up the browned bits. Add this mixture to the slow cooker along with the beef broth, bay leaves, thyme, salt, and pepper.
  • Cover and cook on low for 6 hours.
  • Stir in the parsnips and continue cooking for 2 more hours.
  • Add the cabbage for the final 45 minutes of cooking.
  • Remove the bay leaves, taste for seasoning, and sprinkle with parsley before serving.

Notes

Add the cabbage only in the last hour so it keeps some bite instead of dissolving into the sauce. If the gravy tastes too bitter from the stout, a small pinch of sugar stirred in at the end balances it without changing the overall flavor. Leftovers reheat well on the stovetop with a splash of broth to loosen the thickened sauce.
Course: Main Course
Cuisine: Irish
Equipment: Slow Cooker, Large Skillet