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Irish Pork Stew

2 lb Boneless pork shoulder OR sirloin, - cut into 1/2-inch cubes
1/3 c All-purpose flour
1 1/2 ts Salt
1/4 ts Black pepper
1 ts Vegetable oil
4 lg Onions; peeled and sliced 1/2-inch thick
1 Garlic clove; minced
1/4 c Chopped parsley
1 ts Caraway seed
1 Bay leaf 10 1/2 oz Canned chicken broth
1 12-oz bottle imported stout
2 tb Red wine vinegar
1 tb 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.



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