Chef John's Irish Pork Stew

Season pork cubes with salt and black pepper.

Heat vegetable oil in a pot over high heat.

Working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes.

Transfer pork to a bowl and reduce heat to medium.

Melt butter in the pot.

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

Add garlic; saute until fragrant, about 30 seconds.

Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes.

Add bay leaf and caraway seed; cook for 2 minutes more.

Pour beer into onion mixture.

Cook and stir until thickened, 1 to 3 minutes.

Stir pork, chicken broth, carrots, and celery into beer mixture; bring to simmer.

Stir 1/4 cup parsley and balsamic vinegar into stew, reduce heat to medium-low, and simmer until pork is fork-tender, about 2 hours.

Bring a large pot of lightly salted water to a boil.

Add the Brussels sprouts and cook uncovered until almost tender, about 5 minutes.

Stir Brussels sprouts into stew and simmer until heated through, about 5 minutes.

Season with salt and pepper to taste.

Divide mashed potatoes between 6 bowls.

Ladle stew over potatoes and top each with a pinch of parsley.