Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

Ingredients

• 2 1/2 pounds boneless pork shoulder, cut into 2-inch cubes
• salt and pepper to taste
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 large onion, chopped
• 2 garlic clove, minced
• 2 generous tbsp flour
• 1 bay leaf
• 3/4 teaspoon caraway seed
• 1 (12-ounce) bottle Guinness Draft or other dark beer
• 3 carrots, cut into 1 inch pieces
• 2 ribs celery, cut into 1 inch pieces
• 2 cups chicken broth, more as needed
• 3 tablespoons balsamic vinegar
• 1/4 cup chopped Italian parsley
• 12 Brussels sprouts, halved, blanched
• mashed potatoes to serve over