Recipes and Links

Irish Pork Stew


It’s unusual that this uses pork instead of lamb or beef.However, my family says this is the best stew they’ve ever eaten. BHL


1 (approximately 3 pound) boneless pork shoulder, cut into 2-inch cubes , visible fat removed

Sea salt and freshly ground black pepper to taste

1 Tbsp mild-medium Flying Olive Single Varietal of Choice, Garlic, or Cilantro and Roasted Onion Extra Virgin Olive Oil

3/4 Tbsp Flying Olive Butter Extra Virgin Olive Oil

1 large onion, diced

2 cloves garlic, minced

1 Tbsp all-purpose flour

1 bay leaf

3/4 tsp caraway seed

1 (11-12 fluid ounce) bottle of dark beer (such as Guinness)

2 cups chicken broth

3 carrots, (approximately 1 cup) cut into 1-inch piece, or 1 cup baby carrots, cut in ½ if large

2 stalks celery, cut into 1-inch pieces, (approximately ½ cup)

1/4 cup chopped fresh flat-leaf parsley also known as Italian parsley, plus 1 tsp chopped fresh flat-leaf parsley, for garnishing at end

3 Tbsp Flying Olive 18+ Year old Traditional Balsamic Vinegar

12 Brussels sprouts, approximately the same size, halved, top to bottom

3 cups mashed potatoes


Heat the Flying Olive EVOO of Choice in a stock pot over medium-high heat. Season the pork cubes with salt and black pepper. Working in batches, brown the pork on all sides, 5 to 10 minutes per batch. Transfer pork to a paper towel to drain. Reduce heat to medium.

Add the Flying Olive Butter EVOO to the pot. Cook and stir the onion with a pinch of salt until the onion is softened and translucent, 3-4 minutes. Add garlic and sauté until fragrant, about 30 seconds.

Stir the flour into the onion mixture; cook and stir until the flour is completely incorporated, about 1-2 minutes. Add the bay leaf and caraway seed; cook for1- 2 minutes more. Pour beer into the onion mixture. Cook and stir until slightly thickened, 3-4 minutes.

Stir pork cubes, chicken broth, carrots, and celery into the beer mixture; bring to a simmer. Stir the 1/4 cup parsley and Flying Olive Balsamic Vinegar into the stew. Reduce the heat to medium-low, and simmer until pork is fork-tender, about 2 hours.

About an hour before the stew is done, start to prepare the potatoes. (I just put this in as a reminder).

About 20 minutes before the stew is done, bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes. Drain.

When the stew is almost done, stir in the Brussels sprouts and simmer until heated through, about 5 minutes. Season the stew with salt and pepper to taste.

Divide the mashed potatoes between 6 bowls. Ladle the stew over the potatoes and top each with a pinch of parsley.


Inspired by a recipe by Chef John

Submitted by Barb L