Milwaukee Pork Stew
Ingredients
- 2 lbs boneless pork shoulder, or sirloin, cut into 1/2-inch cubes
- 1/3 cup flour
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbs vegetable oil
- 4 large onions, peeled and sliced 1/2-inch thick
- 1 clove garlic, crushed
- 1 tsp caraway seed
- 1 bay leaf
- 1 14 1/2 oz can chicken broth
- 1 12 oz can beer
- 2 Tbs red wine vinegar
- 1 Tbs brown sugar
- 1/4 cup fresh parsley, chopped
Directions
- In shallow bowl toss together flour, salt and pepper. Dust pork cubes with seasoned flour. Heat oil in deep skillet or Dutch oven over medium high heat; brown pork cubes slowly, about 10-15 minutes, turning to brown evenly. Add onions and garlic; cook and stir 5 minutes, until onion is limp. Stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar; bring to a boil. Lower heat, cover and simmer for 1 hour, until pork is very tender, stirring occasionally. Stir in parsley before serving.
Cooking Tip: Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.
Nutrition Facts
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