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Milwaukee Pork Stew

Source of Recipe

News Paper Clipping


Recipe Introduction

Cooking with wines and spirits has not always been considered gourmet; many French recipes call for wine. German recipes frequently include beer.

List of Ingredients

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



Recipe

1. In a medium bowl, combine flour with salt and pepper; add pork cubes, turning to coat.

2. In a deep skillet or Dutch oven, heat oil; brown meat over medium high heat. Add onions and garlic.

3. Cook and stir for 5 minutes. Pour off drippings. Stir in parsley, caraway seed, bay leaf, chicken broth, beer, wine vinegar and brown sugar. Bring mixture to a boil. Reduce heat, cover and simmer 1-1 1/4 hours or until meat is tender. Stir occasionally. Remove bay leaf before serving; discard.