Irish Pork Stew

Servings: 8 |
https://youtube.com/watch?v=RfmJV6oErrA%3Frel%3D0%22+allowfullscreen%3E%3C

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

  1. In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.
  2. In Dutch oven, heat oil over medium-high heat. Cook pork cubes until golden brown on all sides.
  3. Add onions and garlic; cook and stir, about 5 minutes.
  4. Add remaining ingredients; scraping brown bits from bottom of Dutch oven while stirring.
  5. 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.
  6. Ladle stew into bowls; garnish with chopped parsley. Season with additional salt and pepper, if desired.

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