Irish pork stew
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless pork shoulder OR sirloin, cut into 1/2-inch cubes |
| ⅓ | cup | All-purpose flour |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Vegetable oil |
| 4 | larges | Onions; peeled and sliced 1/2-inch thick |
| 1 | Garlic clove; minced | |
| ¼ | cup | Chopped parsley |
| 1 | teaspoon | Caraway seed |
| 1 | Bay leaf | |
| 10½ | ounce | Canned chicken broth |
| 1 | 12-oz bottle imported stout | |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Packed brown sugar |
Directions
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 1-¼ hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired.
Preparation Time: 10 minutes.
Cooking Time: 90 minutes.
Nutrient Information per Serving: Calories: 227. Protein: 20 g. Fat: 9 g.
Sodium: 691 mg. Cholesterol: 63 mg.
* COOKFDN brings you this recipe with the kind permission of: * National Pork Producers Council <pork@...>