Irish Pork Stew
Serves 8
Ingredients
- 2-pound boneless blade pork roast, cut into 1/2-inch cubes
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
- 8 baby red potatoes, quartered
- 4 carrots, peeled and chopped
- 4 large onions, peeled and sliced 1/2-inch thick
- 1 clove garlic, minced
- 1/4 cup parsley, chopped
- 1 teaspoon caraway seed
- 1 bay leaf
- 1 10 1/2-oz can chicken broth
- 1 12-oz bottle imported stout, OR beer
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
Instructions
- In a bowl combine flour, salt and pepper. Coat pork cubes with flour mixture.
- Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir for 5 minutes.
- Stir in remaining ingredients. Bring to a boil and cover.
- Simmer on medium-low heat for 1 hour or until meat is very tender. Stir occasionally.