Hearty and flavorful, this stew's flavor
changes depending on what type of beer or stout you choose. Serve
with samples of imported beers and mashed potatoes or a loaf
of Irish Soda
Bread.
Irish Pork
Stew
- 2 pounds boneless pork
shoulder, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 garlic clove, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 (10 1/2-ounce) can chicken broth
1 (12-ounce) bottle imported stout or beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar
- In a bowl combine flour,
salt and pepper. Coat pork cubes.
- Heat oil in Dutch oven;
brown meat over medium-high heat. Add onions and garlic. Cook
and stir 5 minutes.
- Stir in remaining ingredients.
Bring to a boil. Cover; medium-low heat for 1 to 1 1/4 hours
or until meat is very tender. Stir occasionally.
Makes 8 servings.
Nutrition Facts
Calories 227 calories
Protein 20 grams
Fat 9 grams
Sodium 691 milligrams
Cholesterol 63 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
