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.
Recipe provided courtesy of Pork, The Other
White Meat.
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