Irish Pork Stew

Hearty and flavorful, this stew's flavor changes depending on what type of beer or stout you choose. Serve with samples of imported beers and a loaf of Irish soda bread. Eight servings.

Ingredients

2 pounds boneless blade pork roast (cut into 1/2-inch cubes)

1/3 cup flour

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon vegetable oil

8 red potato (quartered)

4 carrots (peeled and chopped)

4 onions (large, peeled and sliced 1/2-inch thick)

1 clove garlic (minced)

1/4 cup parsley (chopped)

1 teaspoon caraway seeds

1 bay leaf

10.5 ounces chicken broth

12 ounces stout (imported, OR beer)

2 tablespoons red wine vinegar

1 tablespoon brown sugar

In a bowl combine flour, salt and pepper. Coat pork cubes. Heat oil in Dutch oven; brown meat over medium-high heat. Add onions and garlic. Cook and stir 5 minutes. Stir in remaining ingredients. Bring to a boil. Cover; medium-low heat for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.