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Photo of Irish pork stew by WW

Irish pork stew

8
Points®
Total Time
4 hr
Prep
20 min
Cook
3 hr 40 min
Serves
4
Difficulty
Moderate
Using pork neck adds lots of flavour and stays moist during slow cooking.

Ingredients

Pork, neck, raw

520 g, (Buy 650g) fat trimmed, cut into 3cm pieces

Olive oil

2 tsp

Brown onion

2 medium, chopped

Celery

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)

Carrot(s)

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)

Instructions

  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.

Notes

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.

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