Irish Pork Stew

Irish Pork Stew

Courtesy of National Pork Board 8 Servings • 1 Hr. 5 Min. Cook Time
2 lb. boneless blade pork roast, cut into 1/2-in. cubes
1/3 c. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. vegetable oil
8 baby red potatoes, quartered
4 carrots, peeled and chopped
4 large onions, peeled and sliced 1/2-in. thick
1 clove garlic, minced
1/4 c. parsley, chopped
1 tsp. caraway seed
1 bay leaf
1 10 1/2-oz. can chicken broth
1 12-oz. bottle imported stout, OR beer
2 Tbsp. red wine vinegar
1 Tbsp. brown sugar


1. 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.

2. Cover; reduce heat to medium-low and cook for 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.

* 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.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:


Calories: 220; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 67mg; Total Carbs: 14g; Fiber: 1g; Protein: 21g; Sodium: 653mg;