Milwaukee Pork Stew

Name: Milwaukee Pork Stew
Ingredients: 2 pounds boneless blade pork roast OR sirloin, cut into 1/2-inch cubes; 1/3 cup flour; 1 1/2 teaspoons salt; 1/4 teaspoon ground black pepper; 2 tablespoons vegetable oil; 4 onions large, peeled and sliced 1/2-inch thick; 1 clove garlic crushed; 1 teaspoon caraway seeds; 1 bay leaf; 14 1/2 ounces chicken broth; 12 ounces beer; 2 tablespoons red wine vinegar; 1 tablespoon brown sugar; 1/4 cup fresh parsley chopped

14 ingredients

2 steps

Ingredients

2 pounds boneless blade pork roast OR sirloin, cut into 1/2-inch cubes
1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
4 onions large, peeled and sliced 1/2-inch thick
1 clove garlic crushed
1 teaspoon caraway seeds
1 bay leaf
14 1/2 ounces chicken broth
12 ounces beer
2 tablespoons red wine vinegar
1 tablespoon brown sugar
1/4 cup fresh parsley chopped

Directions

1

In shallow bowl toss together flour, salt and pepper. Dust pork cubes with seasoned flour. Heat oil in deep skillet or Dutch oven over medium high heat; brown pork cubes slowly, about 10-15 minutes, turning to brown evenly. Add onions and garlic; cook and stir 5 minutes, until onion is limp. Stir in caraway seed, bay leaf, chicken broth, beer, vinegar and brown sugar; bring to a boil. Lower heat, cover and simmer for 1 hour, until pork is very tender, stirring occasionally. Stir in parsley before serving.
2

This sweet and sour stovetop stew boasts flavors from Milwaukee-beer, caraway and onions, all close to German culinary hearts. Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.