Ingredients: 2 pounds boneless pork shoulder, cut into 1/2-inch cubes 1/3 cup all-purpose flour 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 teaspoon vegetable oil 4 large onions, peeled and sliced 1/2-inch thick 1 garlic clove, minced 1/4 cup chopped parsley 1 teaspoon caraway seed 1 bay leaf 1 (10 1/2-ounce) can chicken broth 1 (12-ounce) bottle imported stout or beer 2 tablespoons red wine vinegar 1 tablespoon brown sugar

Recipe Info Category: Stews Rating: 5 Contributor: Heather Hancock

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.