Try this lighter Irish pork stew!
Cooking time: 2 hrs
- 1 small bag frozen pearl onions
- 5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
- 3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
- Coarse kosher salt
- 1 cup chopped shallots
- 3 teaspoons chopped fresh sage, chopped
- 2 cups low-salt chicken broth
- 1 12-ounce bottle hard apple cider
- 1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
- 2 large Carrots – cubed
- 1 cup parsnips – cubed
- 1 cup cabbage – chopped
- 2 tablespoons (1/4 stick) butter, room temperature
- 2 tablespoons all purpose flour
- 1 tablespoon whole grain Dijon mustard
- 2 Tablespoons Heavy Cream (optional)
- Large Stew Pot or Dutch Oven – Get our Favorite Le Creuset Dutch Oven
1. Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain.
2. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Add the pork to same pot and cook until browned, about 8 minutes. Using slotted spoon, transfer pork to large bowl.
3. Reduce heat to medium; add shallots, parsnips, and carrots. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes.
4. Stir in sage, broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
5. Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes.
6. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend.
7. Stir in mustard, and cabbage and stir.
8. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes.
9. Pour in Heavy Cream, if using and season to taste with salt and pepper.
10. Divide stew among bowls, sprinkle with sage, and serve.