2 lb. boneless blade pork roast, cut into 1/2-in. cubes 1/3 c. flour 1 1/2 tsp. salt 1/4 tsp. pepper 1 tsp. vegetable oil 8 baby red potatoes, quartered 4 carrots, peeled and chopped 4 large onions, peeled and sliced 1/2-in. thick 1 clove garlic, minced 1/4 c. parsley, chopped 1 tsp. caraway seed 1 bay leaf 1 10 1/2-oz. can chicken broth 1 12-oz. bottle imported stout, OR beer 2 Tbsp. red wine vinegar 1 Tbsp. brown sugar
What to do:
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. 2. Cover; reduce heat to medium-low and cook for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.
* 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.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
