Leader in the Pork industry

Ingredients

• 2 pounds boneless blade pork roast (cut into 1/2-inch cubes)
• 1/3 cup flour1 
• 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 teaspoon vegetable oil
• 8 red potato (quartered)
• 4 carrots (peeled and chopped)
• 4 onions (large, peeled and sliced 1/2-inch thick)
• 1 clove garlic (minced)
• 1/4 cup parsley (chopped)
• 1 teaspoon caraway seeds
• 1 bay leaf1
• 0.5 ounces chicken broth
• 12 ounces stout 
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar

Instructions

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

Recipe credit to Yummly.

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