Irish Pork Stew
Ingredients
2 lb. boneless blade pork roast (cut into 1/2-inch cubes)
1/3 cup flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. vegetable oil
8 red potato (quartered)
4 carrots (peeled and chopped)
4 onions (large, peeled and sliced 1/2-inch thick)
1 clove garlic (minced)
1/4 cup parsley (chopped)
1 tsp. caraway seeds
1 bay leaf
10.5 oz. chicken broth
12 oz. stout (imported, OR beer)
2 Tbsp. red wine vinegar
1 Tbsp. brown sugar
Directions
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.
