Irish Pork Stew

Source: National Pork Producers Council - used by Enoma with permission

Servings: 8

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

Coat pork with combined flour, salt and pepper.

Heat oil in Dutch oven; brown meat over medium-high heat. Add onions 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.

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