Paddy'S Irish Pork Stew

• 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

1. Coat pork with combined flour, salt and pepper.
2. Heat oil in Dutch oven; brown meat over medium-high heat.
3. Add onions and garlic.
4. Cook and stir 5 minutes.
5. Pour off drippings.
6. Stir in remaining ingredients; bring to a boil.
7. Cover; cook over medium-low heat 1 to 1 1/4 hours or until meat is very tender.
8. Stir occasionally.

pork shoulder, flour, salt, black pepper, vegetable oil, onions, clove garlic, parsley, caraway seed, bay leaf, chicken broth, stout, red wine vinegar, brown sugar

Taken from www.food.com/recipe/paddys-irish-pork-stew-20997 (may not work)