Irish Pork Stew ****
By Nilson
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Ingredients
- 2 pounds boneless pork shoulder cut into 1 inch cubes
- 1/3 cup all purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon 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 10.5 ounce can chicken broth
- 1 12 ounce bottle imported stout
- 2 Tablespoons red wine vinegar
- 1 Tablespoon packed brown sugar
Details
Preparation
Step 1
Coat pork with flour, salt and pepper. Heat oil in Dutch oven: brown meat over medium high heat. Add onion and garlic. Cook and stir 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 mashed potatoes, if desired.
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