Chef John’s Irish Pork Stew
This flavorful pork stew is made with cubed pork shoulder, dark beer, caraway seed, and Brussels sprouts. Serve over mashed potatoes.

Pork cubes should be salted and peppered.

In a pot, heat the vegetable oil over high heat.

Cook and stir the pork in hot oil in small batches for 5 to 10 minutes, or until it is browned on all sides.

Reduce heat to medium, then transfer the pork to a bowl.

In the pot, melt the butter.

For 7 to 10 minutes, until the onion is softened and translucent, cook and stir it with a pinch of salt in hot butter.

Add the garlic and cook for 30 seconds or until fragrant.

Cook and stir the flour mixture with the onion mixture for about two minutes, or until the flour is completely incorporated.

Cook for another 2 minutes after adding the bay leaf and caraway seeds.

Fill the onion mixture with beer.

Cook and stir for 1 to 3 minutes or until thick.