Ingredients
- 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
Directions
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.
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Submitted 6/13/05.
Source: www.ebicom.net
Submitted By: Teresa Johnson
techgoddess@att.net
Milwaukee Pork Stew