Quick Brew Stew
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.
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, packed
- 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.
- Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat for 40 minutes or until pork is very tender.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.