Recipe by Janice Gill
The traditional Irish stew is made with mutton but Ireland produces excellent pork and probably this meat is more popular than any other. Serve with Irish beer and mashed potatoes or better yet Colcannon, if desired.
- 2 lbs boneless pork shoulder or 2 lbs sirloin, cut into cubes,1/2 "
- 1⁄3 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon vegetable oil
- 4 large onions, peeled and sliced 1/2 inch thick
- 1 clove garlic, minced
- 1⁄4 cup chopped parsley
- 1 teaspoon caraway seed
- 1 bay leaf
- 1 1⁄4 cups chicken broth
- 1 (12 ounce) bottle Guinness stout
- 2 tablespoons red wine vinegar
- 1 tablespoon packed brown sugar
Directions See How It's Made
- Coat pork with combined flour, salt and pepper.
- Heat oil in Dutch oven; brown meat over medium-high heat.
- Add onions and garlic.
- Cook and stir 5 minutes.
- Pour off drippings.
- Stir in remaining ingredients; bring to a boil.
- Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender.
- Stir occasionally.