Ingredients

  • 2 pounds boneless pork shoulder, cut into 1/2-inch cubes
  • 1/3 cup flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon vegetable oil
  • 4 large onions, peeled and sliced 1/2-inch thick
  • 1 garlic clove, minced
  • 1/4 cup chopped parsley
  • 1 teaspoon caraway seed
  • 1 bay leaf
  • 1 10 1/2-ounce can chicken broth
  • 1 12 oz bottle imported stout or beer
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar


Directions

  1. In a bowl combine flour, salt and pepper. Coat pork cubes.
  2. Heat oil in Dutch oven; brown meat over medium-high heat.
  3. Add onions and garlic. Cook and stir 5 minutes.
  4. Stir in remaining ingredients. Bring to a boil.
  5. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.

Notes:

Hearty and flavorful, this stew’s flavor changes depending on what type of beer or stout you choose.


Recipe Yield: Makes 8 servings

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Nutritional Information Per Serving:

Calories: 220
Fat: 9 grams
Saturated Fat: 3 grams
Fiber: 1 grams
Sodium: 653 milligrams
Cholesterol: 67 milligrams
Protein: 21 grams
Carbohydrates: 14 grams



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