Milwaukee Pork Stew Recipe

2 pounds boneless pork shoulder or sirloin, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
4 large onions, sliced 1/2-inch thick
1 clove garlic, minced
1 can (14-1/2 ounces) chicken broth
1 can (12 ounces) beer
1/4 cup chopped fresh parsley
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar
1 teaspoon caraway seeds
1 bay leaf

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.