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.

Irish Pork Stew

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 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.

Yield: 8 servings

Per serving: 188 Calories (kcal); 6g Total Fat; (28% calories from fat); 22g Protein; 11g Carbohydrate; 50mg Cholesterol; 563mg Sodium

Food Exchanges: 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe used with permission from: National Pork Producers Council