• 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

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

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.

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