Milwaukee Pork Stew

Best Recipes, October 1995

2 hours — 8 Servings

Ingredients

2	pound	pork shoulder (boneless - cut into 1/2-inch cubes)
1⁄3	cup	all-purpose flour
1 1⁄2	teaspoon	salt
1⁄4	teaspoon	black pepper
2	tablespoon	vegetable oil
4	large	onions (peeled and sliced 1/2-inch thick)
1	clove	garlic (minced)
1⁄4	cup	fresh parsley (chopped)
1	teaspoon	caraway seed
1		bay leaf
14 1⁄2	ounce	chicken broth
12	ounce	beer
2	tablespoon	red wine vinegar
1	tablespoon	brown sugar (firmly packed)

Instructions

In a medium bowl, combine flour with salt and pepper; add pork cubes, turning to coat.

In a deep skillet or Dutch oven, heat oil; brown meat over medium-high heat. Add onions and garlic. Cook and stir for 5 minutes. Pour off drippings. Stir in parsley, caraway seed, bay leaf, chicken broth, beer, wine vinegar and brown sugar. Bring mixture to a boil. Reduce heat, cover and simmer 1 to 1-1/4 hours or until meat is tender. Stir occasionally. Remove bay leaf before serving; discard.