Pin This A hearty, comforting stew featuring tender pork and a medley of root vegetables simmered in a savory broth—a deliciously affordable twist on the Irish classic.
I have always enjoyed making this stew during the colder months; its rich flavors never disappoint my family.
Ingredients
- Meat: 1.2 kg (2.5 lbs) pork shoulder (boneless), cut into 3 cm (1-inch) cubes, salt and freshly ground black pepper to taste
- Vegetables: 3 large carrots peeled and cut into chunks, 3 medium parsnips peeled and cut into chunks, 2 medium turnips peeled and cut into chunks, 4 medium potatoes peeled and quartered, 2 large onions chopped, 3 cloves garlic minced, 2 celery stalks sliced
- Broth & Seasoning: 1.2 liters (5 cups) low-sodium chicken or vegetable broth, 2 tablespoons tomato paste, 2 teaspoons dried thyme, 2 bay leaves, 2 tablespoons fresh parsley chopped (plus more for garnish), 1 tablespoon vegetable oil
Instructions
- Step 1:
- Season the pork cubes generously with salt and pepper.
- Step 2:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the pork on all sides. Remove and set aside.
- Step 3:
- In the same pot, add onions, garlic, and celery. Sauté for 3–4 minutes until softened.
- Step 4:
- Stir in tomato paste and cook for 1 minute.
- Step 5:
- Return the pork to the pot. Add carrots, parsnips, turnips, and potatoes.
- Step 6:
- Pour in the broth, add thyme and bay leaves. Stir to combine.
- Step 7:
- Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the vegetables are cooked through.
- Step 8:
- Remove bay leaves. Stir in chopped parsley and adjust seasoning if needed.
- Step 9:
- Ladle stew into bowls and garnish with additional parsley before serving.
Pin This This stew always brings my family together; it's a cherished tradition on chilly evenings.
Notes
Serve with crusty bread or Irish soda bread. Leftovers taste even better the next day.
Required Tools
Large Dutch oven or heavy pot, chefs knife, cutting board, ladle
Allergen Information
Contains none of the major allergens (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans) unless broth contains additives. Always check broth labels for gluten or other allergens if needed.
Pin This This classic Irish stew is both filling and flavorful—perfect for family meals any time of year.
Recipe FAQ
- → What cut of pork works best for this stew?
Pork shoulder is ideal due to its balance of fat and tenderness which becomes succulent after slow simmering.
- → Can I substitute any of the root vegetables?
Yes, turnips, parsnips, carrots, and potatoes can be swapped or combined with other roots like rutabagas or sweet potatoes based on preference.
- → How long should the stew simmer for optimal flavor?
Simmer gently for about 1.5 to 2 hours until the pork is tender and the vegetables are fully cooked.
- → Is there a way to enhance the broth’s richness?
Adding a splash of dry white wine to the broth before simmering helps deepen the flavor profile.
- → What herbs are used to season the stew?
Thyme, bay leaves, and fresh parsley are used to add earthy and bright herbal notes to the dish.
- → What sides complement this dish well?
Crusty bread or Irish soda bread are excellent accompaniments to soak up the flavorful broth.