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Midwestern Pork Stew




Source of Recipe


Internet


List of Ingredients




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


Recipe



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.


Serving Suggestions
This sweet and sour stovetop stew boasts flavors from Milwaukee—beer, caraway and onions, all close to German culinary hearts. Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.