Total Time
Prep 5 mins
Cook 25 mins

Host your own St Patrick’s day party with this cider infused Irish stew, perfect with a side of colcannon and a pint of Guinness.

Ingredients Nutrition


  1. Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.
  2. Tip the bacon, carrot, potatoes and rutabaga into the pan, then gently fry until slightly coloured.
  3. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock.
  4. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.
  5. Serve at the table spooned straight from the dish.