Irish Pork Stew

• 2 Pound 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 Baby Red Potatoes, Quartered
• 4 Carrots, Peeled And Chopped
• 4 Large Onions, Peeled And Sliced 1/2-Inch Thick
• 1 Clove Garlic, Minced
• 1/4 Cup Parsley, Chopped
• 1 Teaspoon Caraway Seed
• 1 Bay Leaf
• 1 10 1/2-Oz Can Chicken Broth
• 1 12-Oz Bottle Imported Stout, Or Beer
• 2 Tablespoons Red Wine Vinegar
• 1 Tablespoon Brown Sugar

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.

Serves 8

http://www.porkbeinspired.com/recipes/irish-pork-stew/