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

1. Coat pork with combined flour, salt and pepper.
2. Heat oil in Dutch oven; brown meat over medium high heat. Add onions and garlic. Cook and stir for 5 minutes.
3. 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.
4. 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