* 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