Recipe Details

Irish Pork Stew

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Servings: 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 pound boneless blade pork roast, cut into 1/2-inch cubes
1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon vegetable oil
8 baby red potatoes, quartered
4 carrots, peeled and chopped
4 large onions, peeled and sliced 1/2-inch thick
1 clove garlic, minced
1/4 cup parsley, chopped
1 teaspoon caraway seed
1 bay leaf
1 10 1/2-oz can chicken broth
1 12-oz bottle imported stout, OR beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar

Cooking Directions


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.

Serves 8

Serving Suggestions

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.

Nutrition Information

Calories: 220 calories
Protein: 21 grams
Fat: 9 grams
Sodium: 653 milligrams
Cholesterol: 67 milligrams
Saturated Fat: 3 grams
Carbohydrates: 14 grams
Fiber: 1 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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About the Cooking Method: Stewing

COOKING BASICS:
1)Season meat, if desired.
2)In large, heavy skillet with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3)Add a small amount of liquid and cover pan tightly.
4)Simmer over low heat on the stove or in a low to moderate (275 to 300 degrees F.) oven.

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Tips and Tricks

Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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Really Good
by anonymous 10/06/2012
 Easy to make and very tasty.

Good to take the chill off
by Carma 01/16/2012
Wasn't sure when I added the caraway seeds if my husband would like. Tasted it about 30 minutes in to the stewing and it was bitter. Don't worry. The longer the stewing the more mellow the caraway seeds get. Used an Oatmeal Stout that was excellent. We had with homemade biscuits. Husband gave it a major thumbs up. 

great, easy dinner
by Dawn 01/13/2011
 delicious, great for a cold winter's day. SOme of us like it over mashed potatoes, others prefer noodles... so I make both