Description
I know….St Patrick’s Day means corned beef. You can also serve Guiness Irish Stew. This recipe came out delicious! Enjoy!
Scale
Ingredients
- 3 tbsp olive oil
- 3 lbs Circle B Ranch Pork shoulder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 onion large chopped (white or brown)
- 3 garlic cloves minced
- 3 tbsp flour
- 22 oz Guinness Beer (See Note 1 and 2)
- 2 cups chicken broth
- 4 carrots peeled and cut 1/2″ pieces
- 2 potatoes peeled and cut into 2” pieces
- 3 sprigs thyme or sub with 1 tsp dried thyme leaves
Instructions
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Peel and cut up carrots and potatoes, mince garlic. Cut the pork into 2″ chunks. Pat dry and sprinkle with kosher salt and pepper.
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Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add pork in batches and brown well all over. Remove to plate and repeat with remaining pork. Set aside.
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Lower heat to medium and add remaining tablespoon of olive oil. Add onion and cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.
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Add Guinness beer stirring and scraping up browned bits on bottom of pan then add chicken broth.
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Return browned pork to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
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If pork and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.
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Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.
