https://youtube.com/watch?v=RfmJV6oErrA%3Frel%3D0%22+allowfullscreen%3E%3C
Irish Pork Stew
Servings:
8 |
https://youtube.com/watch?v=RfmJV6oErrA%3Frel%3D0%22+allowfullscreen%3E%3C
Irish Pork Stew
Servings:
8
Irish Pork Stew
Servings:
8
Ingredients
Ingredients
- 2 lbs (1 kg) pork shoulder cubes, well-trimmed
- 1/3 cup (75 mL) flour
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) ground black pepper
- 1 Tbsp (15 mL) canola oil
- 2 large onions, coarsely chopped
- 3 cloves garlic, minced
- 1/2 cup (125 mL) beef broth
- 1-12 oz (355 mL) bottle stout beer
- 2 Tbsp (25 mL) red wine vinegar
- 8 baby potatoes, quartered
- 4 carrots, diced
- 1 cup (250 mL) thinly sliced leeks
- 1 tsp (5 mL) EACH caraway seed and dried thyme
- 1 bay leaf
- chopped fresh parsley for garnish
- salt and pepper to taste
Method
- In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.
- In Dutch oven, heat oil over medium-high heat. Cook pork cubes until golden brown on all sides.
- Add onions and garlic; cook and stir, about 5 minutes.
- Add remaining ingredients; scraping brown bits from bottom of Dutch oven while stirring.
- Bring contents to a boil. Cover and reduce heat to low. Simmer for 1-1 1⁄4 hours or until meat is very tender, stirring occasionally.
- Ladle stew into bowls; garnish with chopped parsley. Season with additional salt and pepper, if desired.