| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Caraway, onion and pork braise quickly with vinegar and brown sugar to create a satisfying sweet-and-sour stew. It’s perfect with mashed potatoes to chase away winter’s chill.

Quick Brew Stew

1 pound boneless pork loin, cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
1 large onion, peeled and sliced 1/2-inch thick
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 teaspoon caraway seed
1 bay leaf
8 ounces chicken broth
8 ounces beer
1 tablespoon red wine vinegar
2 teaspoons brown sugar

1. Coat pork with combined flour, salt and pepper. Heat oil in deep skillet with lid; brown pork over medium-high heat. Add onions and garlic. Cook and stir 5 minutes.
2. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat for 40 minutes or until pork is very tender.

Serves 4.

Nutrition Facts
Calories 240 calories
Protein 26 grams
Fat 9 grams
Sodium 590 milligrams
Cholesterol 70 milligrams
Saturated Fat 2 grams
Carbohydrates 9 grams

Recipe provided courtesy of Pork, The Other White Meat.

||| Save this Recipe on Delicious |||