Irish Pork Stew

  • Yield: 8 servings


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

Nutritional Info *per serving

  • Calories 220
  • Fat 9g
  • Saturated Fat 3g
  • Cholesterol 67mg
  • Sodium 653mg
  • Carbohydrate 14g
  • Fiber 1g
  • Protein 21g