Irish Pork Stew



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.


  • 2 pounds boneless blade pork roast (cut into 1/2-inch cubes)
  • 1/3 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 teaspoon vegetable oil
  • 8 red potato (quartered)
  • 4 carrots (peeled and chopped)
  • 4 onions (large, peeled and sliced 1/2-inch thick)
  • 1 clove garlic (minced)
  • 1/4 cup parsley (chopped)
  • 1 teaspoon caraway seeds
  • 1 bay leaf
  • 10 1/2 ounces chicken broth
  • 12 ounces stout (imported, OR beer)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
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    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.
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    Linda 2 years ago
    I made this recipe today. It's ok, not great. Would not do it again. It isn't tasteless, but I think some flavor is missing... Maybe different herbs. It mostly carried the onion taste (4 onions for 2 pounds of meat is a lot of onions).