Saint Patrick's Day Recipes
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.
Yield: 8 servings
Ingredients
- 2 pounds boneless pork shoulder or sirloin, cut into 1/2 inch cubes
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 teaspoon vegetable oil
- 4 large onions, peeled and sliced 1/2 inch thick
- 1 clove garlic, 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
- 2 tablespoons red wine vinegar
- 1 tablespoon packed brown sugar
Instructions
- Coat pork with combined flour, salt and pepper.
- Heat oil in Dutch oven; brown meat over medium high heat. Add onions and garlic. Cook and stir for 5 minutes.
- Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium low heat 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
- Serve with imported beer and mashed potatoes, if desired.
Nutrition
Per serving: 188 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g Protein; 11g Carbohydrate; 50mg Cholesterol; 563mg Sodium
Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Attribution
Recipe and photo used with permission from:
National Pork Board