Irish Pork Stew

Ingredients:

Method:

In a fry pan on medium high heat, add Oil, allow to get hot. Add Pork, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 3 minutes, (until browned), repeat until all sides are browned. Move Pork to a pot, leaving Oil behind.
Reduce heat to medium. Add Butter to fry pan, sauté Mushrooms for 5 minutes, move mushrooms to Instant Pot.
Add Onions to fry pan, lightly season with Salt, Peppers, and Garlic Plus. Sauté for 8 minutes. Add Peppers, lightly season with Salt, Peppers, and Garlic Plus. Sauté for 8 minutes. Add Carrot, lightly season with Salt, Peppers, and Garlic Plus. Sauté for 5 minutes.
Make a well in centre of pan, add Garlic sauté for 30 seconds. Move Vegetables to Instant Pot.
To the Instant Pot add Guinness, Chicken Stock, Parsnip, Caraway Seed, Balsamic Vinegar, Bay Leaf, Salt, and Pepper. Mix well. Pressure cook for 45 minutes, then release pressure. Set Instant pot to “Sauté Mode”, add Brussels Sprouts to the Instant Pot, boil Stew uncovered for 5 minutes.
Roux:
- Add Butter to fry pan, allow to melt. Sauté Butter for 3 minutes, (until frothing slows). Add Flour, sauté 2 minutes, stirring continuously.
Add Roux to Stew. If Stew not thick enough add Cornstarch to Stew until desired thickness.
Serve Stew with Mashed Potatoes.