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.
- 2 pounds boneless blade pork roast (cut into 1/2-inch cubes)
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon vegetable oil
- 8 red potato (quartered)
- 4 carrots (peeled and chopped)
- 4 onions (large, peeled and sliced 1/2-inch thick)
- 1 clove garlic (minced)
- 1/4 cup parsley (chopped)
- 1 teaspoon caraway seeds
- 1 bay leaf
- 10 1/2 ounces chicken broth
- 12 ounces stout (imported, OR beer)
- 2 tablespoons red wine vinegar
- 1 tablespoon brown sugar
- In a bowl combine flour, salt and pepper. Coat pork cubes. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
Linda 30 Jan
I made this recipe today. It's ok, not great. Would not do it again. It isn't tasteless, but I think some flavor is missing... Maybe different herbs. It mostly carried the onion taste (4 onions for 2 pounds of meat is a lot of onions).