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Irish pork stew
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| Artist: |
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| Categories: |
Entrees, Irish, Meats, Pork, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Boneless pork shoulder | | | -OR sirloin | | | -- cut into ?inch cubes | | 1/3
| cup | All-purpose flour | | 1 1/2
| tsp | Salt | | 1/4
| tsp | Black pepper | | 1
| tsp | Vegetable oil | | 4
| large | Onions, peeled | | | -and sliced ?inch thick | | 1
| | Garlic clove, minced | | 1/4
| cup | Chopped parsley | | 1
| tsp | Caraway seed | | 1
| | Bay leaf | | 10 1/4
| oz | Canned chicken broth | | 1
| | 12-oz bottle imported stout | | 2
| tbsp | Red wine vinegar | | 1
| tbsp | Packed brown sugar |
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Procedures:
| 1 | Coat pork with combined flour, salt and pepper. | | 2 | Heat oil in dutch oven; brown meat over medium-high heat. | | 3 | Add onion and garlic. | | 4 | Cook and stir 5 minutes. | | 5 | Pour off drippings. | | 6 | Stir in remaining ingredients. | | 7 | Bring to a boil. | | 8 | Cover; cook over medium-low heat 1 to 1-?hours or until meat is very tender. | | 9 | Stir occasionally. | | 10 | Serve with imported beer and mashed potatoes, if desired. | | 11 | Preparation time: 10 minutes. | | 12 | Cooking time: 90 minutes. | | 13 | Nutrient information per serving: calories: 22Protein: 20 g. | | 14 | Fat: 9 g. | | 15 | Sodium: 691 mg. | | 16 | Cholesterol: 63 mg. |
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