I know….St Patrick’s Day means corned beef. You can also serve Guiness Irish Stew. This recipe came out delicious! Enjoy!
- 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
Peel and cut up carrots and potatoes, mince garlic. Cut the pork into 2″ chunks. Pat dry and sprinkle with kosher salt and pepper.
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.
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.
Add Guinness beer stirring and scraping up browned bits on bottom of pan then add chicken broth.
Return browned pork to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.
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.
Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.