Milwaukee Pork Stew

No votes yet
2 hours 8 Servings Print RecipeEmail Recipe


2poundpork shoulder (boneless - cut into 1/2-inch cubes)
1⁄3cupall-purpose flour
1 1⁄2teaspoonsalt
1⁄4teaspoonblack pepper
2tablespoonvegetable oil
4largeonions (peeled and sliced 1/2-inch thick)
1clovegarlic (minced)
1⁄4cupfresh parsley (chopped)
1teaspooncaraway seed
1 bay leaf
14 1⁄2ouncechicken broth
2tablespoonred wine vinegar
1tablespoonbrown sugar (firmly packed)


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.

Recent comments