Irish Pork Stew
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 a loaf of Irish Soda Bread.
2 pound boneless blade pork roast, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1 1/2 teaspoons salt
1/4 teaspoon ground black 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 flat-leaf parsley, chopped
1 teaspoon caraway seed
1 bay leaf
1 (10.5-ounce) can chicken broth
1 (12-ounce) bottle imported stout or beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar, packed
- 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.
Recipe and photograph provided courtesy of National Pork Board.