Milwaukee Pork Stew

Difficulty: 1/5
Time: 100 minutes


  • 2 pound 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 large onions peeled and sliced 1/2-inch thick
  • 1 clove garlic crushed
  • 1 teaspoon caraway seed
  • 1 bay leaf
  • 1 14 1/2-oz can chicken broth
  • 1 12-oz can beer
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup fresh parsley chopped


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.

Serves 8