Irish Pork Stew
A hearty and comforting stew made with tender pork and a rich, creamy sauce. Perfect for a cold winter's night.
Ingredients
- ●1.5 kg Pork KnuckleAsk your butcher to chop the knuckle into large chunks
- ●1 kg Irish Stew MeatOptional, can substitute with pork shoulder or chuck
- ●4 CarrotsPeel and chop into large chunks
- ●2 OnionsChop into large chunks
- ●3 PotatoesPeel and chop into large chunks
- ●250ml Creamy SauceSee instructions for preparation
Instructions
- 1
Preheat the oven to 150°C (300°F).
- 2
Season the pork chunks with salt and pepper.
- 3
Heat a large Dutch oven over medium heat. Add a small amount of oil and sear the pork until browned on all sides.
- 4
Remove the pork from the pot and set aside.
- 5
Add the chopped onions to the pot and cook until they start to brown.
- 6
Add the chopped carrots and potatoes to the pot and cook for a further 5 minutes.
- 7
Return the pork to the pot and add enough stock to cover the ingredients.
- 8
Bring the stew to a boil, then cover the pot and transfer it to the preheated oven.
- 9
Cook the stew for 2.5 hours, or until the pork is tender.
- 10
Remove the pot from the oven and stir in the creamy sauce.
- 11
Serve the stew hot, garnished with chopped fresh herbs if desired.