Paddy's Irish Pork Stew
"The traditional Irish stew is made with mutton but Ireland produces excellent pork and probably this meat is more popular than any other. Serve with Irish beer and mashed potatoes or better yet Colcannon, if desired."
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 2 lbs boneless pork shoulder or 2 lbs sirloin, cut into cubes,1/2 "
- 1⁄3 cup all-purpose flour
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon black pepper
- 1 teaspoon vegetable oil
- 4 large onions, peeled and sliced 1/2 inch thick
- 1 clove garlic, minced
- 1⁄4 cup chopped parsley
- 1 teaspoon caraway seed
- 1 bay leaf
- 1 1⁄4 cups chicken broth
- 1 (12 ounce) bottle Guinness stout
- 2 tablespoons red wine vinegar
- 1 tablespoon packed brown sugar
directions
- Coat pork with combined flour, salt and pepper.
- Heat oil in Dutch oven; brown meat over medium-high heat.
- Add onions and garlic.
- Cook and stir 5 minutes.
- Pour off drippings.
- Stir in remaining ingredients; bring to a boil.
- Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender.
- Stir occasionally.
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Reviews
-
This has a hint of sweet to it but not much else, kind of bland. This was just not for me but I'm glad I tried it. I'm sure other people might enjoy it.
RECIPE SUBMITTED BY
Janice Gill
River John, NS
My husband and I are retired and live in a beautiful little village by the sea. For a number of years I was the food
commentator for the Montreal English-language Canadian Broadcasting Corporation's noonday show
I operated a cooking school in Montreal and have published two cookbooks,
"Downhome Nova Scotia Cooking
and The Great Canadian Bread Book which was also translated into French as
"Faire Son Pain Soi-Meme.
In summer we sail a 30-foot sloop in the beautiful waters off northern Nova Scotia.
I love cats.
