Irish Pork Stew

• 2 pounds 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 red potato quartered
• 4 carrots peeled and chopped
• 4 onions large, peeled and sliced 1/2-inch thick
• 1 clove garlic minced
• 1/4 cup parsley chopped
• 1 teaspoon caraway seeds
• 1 bay leaf
• 10 1/2 ounces chicken broth
• 12 ounces stout imported, OR beer
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar

1. 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.

boneless blade pork, flour, salt, pepper, vegetable oil, carrots, onions, garlic, parsley, caraway seeds, bay leaf, chicken broth, stout, red wine vinegar, brown sugar

Taken from www.yummly.com/recipe/Irish-Pork-Stew-2248745 (may not work)