You are here: Home » Recipes » Irish Pork Stew Irish Pork Stew Recipe by National Pork Board 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. PrintEmail Ingredients 2 pounds boneless pork shoulder, cut into 1/2-inch cubes1/3 cup flour1 1/2 teaspoons salt1/4 teaspoon pepper1 teaspoon vegetable oil8 baby red potoatoes, quartered4 carrots, peeled and chopped4 large onions, peeled and sliced 1/2-inch thick1 garlic clove, minced1/4 cup parsley, chopped1 teaspoon caraway seed1 bay leaf1 (10 1/2-ounce) can chicken broth1 (12-ounce) bottle imported stout or beer2 tablespoons red wine vinegar1 tablespoon brown sugar Instructions 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.