Irish Pork Stew

  • Yield 8 servings

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 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
8 baby red potoatoes, quartered
4 carrots, peeled and chopped
4 large onions, peeled and sliced 1/2-inch thick
1 garlic clove, minced
1/4 cup parsley, chopped
1 teaspoon caraway seed
1 bay leaf
1 (10 1/2-ounce) can chicken broth
1 (12-ounce) bottle imported stout or beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar


  1. 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.



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