Irish Pork Stew
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 10.5 ounce can chicken broth
1 12 ounce bottle imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
Coat pork with combined 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 imported beer and mashed potatoes, if desired.