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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
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.
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