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Photo of Irish pork stew by WW

Irish pork stew

Total Time
4 hr
20 min
3 hr 40 min
Using pork neck adds lots of flavour and stays moist during slow cooking.


Pork scotch roast, raw

650 g, cut into 3cm pieces

Olive oil

2 tsp

Brown onion

2 medium, chopped


1 stick(s), chopped

Ground paprika

1 tbs, sweet

Ground cumin

2 tsp

Garlic powder or flakes

1 tsp

Draught beer

1 cup(s), (250ml) guinness

Chicken stock

½ cup(s), (125ml)


1 large, chopped

Canned cannellini beans, rinsed, drained

1 400g can

Fresh flat-leaf parsley

¼ cup(s), to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook pork, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Heat oil in same pan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add paprika, cumin and garlic powder and cook, stirring, for 1 minute or until fragrant. Add beer, stock and carrot and bring to the boil. Place vegetable mixture in cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
  3. Add beans and cook, uncovered, on high for 20 minutes or until heated through. Sprinkle with parsley to serve.


SERVING SUGGESTION: Steamed green beans, plus baked baby (chat) potatoes. Tip: On the stovetop: If you don’t have a slow cooker, cook stew in a large covered saucepan over low heat for 2 hours or until pork is tender. Add beans for last 10 minutes of cooking.