This comforting pork stew recipe is exactly the kind of
homey dish you want waiting for you after a long, hard week…and maybe a 13-hour
drive. Unfortunately, I made this last week, so I couldn’t actually enjoy it
today, after a long, hard week and 13-hour drive, but just editing it made me
feel better. It was that good.
This stew version is inspired by the classic Italian recipe,
“maiale al latte,” or “pork in milk,” but instead of the usual moo juice, I
decided to make my own with chicken broth and crème fraiche. I figured I’d get
the same basic viscosity and fat content (okay, maybe a tad more), but also a
little more flavor, and a better texture once reduced.
I topped it with some fried sage, which is an optional, messy,
but delicious extra step, and makes this much more restauranty. Simply heat a
1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole
sage leaves. Fry until crisp, about 10-15 seconds
The classic preparation involves braising and slicing a
whole roast, but one taste and I think
you’ll agree it translates beautifully to the stew delivery system. I really
hope you give it a try soon. Enjoy!
Ingredients for 4 portions:
1 1/2 pound pork shoulder, cut in 2-inch cubes (note: I only
had 1 pound, but the recipe will work with another half, which will make four
1 tbsp olive oil
1 small yellow onion, diced
4 cloves garlic, sliced
1/2 cup crème fraiche
2 tbsp fresh chopped sage leaves, plus more for frying
red chili flakes to taste
*Simmer covered for 1 hour, and then uncovered until the
meat is very tender, and the sauce is thickened. Adjust with more broth if
While I’ve never been a huge fan of drinking Guinness, I’ve
always been a great admirer of how wonderfully it can elevate a simple beef stew. The subtle
bitterness from the hops, and toastiness from the malt, gives the gravy a depth
of flavor that I really love.
Besides, you only need one can for this St. Patrick’s Day-inspired stew, and since they’re sold in 4-can packs…well, you can do the math.
This would normally be the point in post where I’d make my annual Irish
drinking joke, but I’m not doing one this year.
Not only is it inappropriate, but it’s culturally
insensitive, and I’d like to think I’ve matured past the point of going for
such cheap laughs. Besides, my Irish joke writer, Paddy O’Sullivan, was on a
binge this week, so I never got one from him anyway. Oh well, like I said,
probably for the best.
Anyway, if you’re looking for a gorgeous and incredibly
delicious Irish stew recipe for your St. Patrick’s Day menu, this one comes
highly recommended. I served mine with some green onion mashed potatoes, and
while I usually encourage you to serve things like this on whatever you want,
not this time. You must serve this with some form of potato. And that is no
joke. I hope you give this a try soon. Enjoy!
Ingredients for 4 large servings:
4 strips bacon, sliced into small pieces
2 1/2 lb. beef chuck, cut in 2-inch pieces (tossed with
black pepper and at least 1 tsp salt)
2 onions, chopped
1/2 tsp salt
4 cloves garlic, minced
1 can (14.0-oz) Guinness beer, or other dark beer
1/4 cup tomato paste
3 carrots, cut in 1-inch pieces
2 ribs celery, cut in 1-inch pieces
2 1/2 cups chicken stock, or as needed
1 tsp sugar
4 cups mashed potatoes, optional (not really)
– Simmer stew on very low heat, covered, for about 2 hours,
or until fork tender
– Uncover, raise heat to med-high, and reduce, stirring
occasionally, until sauce thickens to your liking
– Taste and adjust seasoning!
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