Irish Pork Stew

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
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 clove garlic, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 can (10-1/2 ounces) chicken broth
1 bottle (12 ounces) imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onion 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. Serve with imported beer and mashed potatoes, if desired.

Servings: 8
Preparation Time: 10 minutes
Cooking Time: 90 minutes

Nutrient Information per Serving:

Calories: 227 Protein: 20 g Fat: 9 g
Sodium: 691 mg Cholesterol: 63 mg