Milwaukee Pork Stew
INGREDIENTS:
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
2 Tablespoons Vegetable Oil
4 Large Onions, Peeled And Sliced 1/2 Inch Thick
1 Clove Garlic, Minced
1/4 Cup Fresh Parsley, Chopped
1 Teaspoon Caraway Seed
1 Bay Leaf
14-1/2 Ounces Chicken Broth
12 Ounces Beer
2 Tablespoons Red Wine Vinegar
1 Tablespoon Brown Sugar, Packed
3 Potatoes, Peeled And Cut Into 1/2 Inch Cubes
3 Carrots, Scraped And Cut Into 1/2 Inch Cubes
DIRECTIONS:
Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients except potatoes and carrots. Bring to a boil. Cover, cook, stirring occasionally over medium-low heat 1 to 1-1/4 hours or until meat is very tender. Stir occasionally. Add potatoes and carrots and cook until vegetables are tender, about 20 minutes.