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Description
Hearty and flavorful, this stew's flavor changes depending on what type of beer or stout you choose. Serve with samples of imported beers and a loaf of Irish soda bread.
Ingredients
US|METRIC
8 SERVINGS
- 2 lb. boneless blade pork roast (cut into 1/2-inch cubes)
- 1/3 cup flour
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. 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 tsp. caraway seeds
- 1 bay leaf
- 10.5 oz. chicken broth
- 12 oz. stout (imported, OR beer)
- 2 Tbsp. red wine vinegar
- 1 Tbsp. brown sugar
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Directions
- 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.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories210Calories from Fat10 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat0g0% |
Trans Fat0g |
Cholesterol |
Sodium490mg20% |
Potassium1030mg29% |
Protein6g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber6g24% |
Sugars7g |
Vitamin A110% |
Vitamin C40% |
Calcium6% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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