⅓ cup / 80 mL all-purpose flour
1 tsp / 5 mL salt
½ tsp / 2 mL ground black pepper
1 pork shoulder roast, boneless, about 2 lbs / 1kg, cut into ½-inch / 1.25 cm cubes
2 Tbsp / 30 mL canola oil, divided
3-4 large yellow onions, halved and cut into ½-inch / 1.25 cm thick slices
2 cloves garlic, minced
1 Tbsp / 15 mL packed brown sugar
2 Tbsp / 30 mL red wine vinegar
1-12 oz / 355 mL can beer
1-10 oz / 284 mL can chicken broth
1 tsp / 5 mL caraway seeds
1 bay leaf
1 ½ cups / 375 mL baby carrots
Salt and ground black pepper to taste
¼ cup / 50 mL chopped fresh parsley, plus more for garnish
- In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.
- In large pot or Dutch oven, heat 1 Tbsp oil over medium-high heat. Add cubes, browning in batches. Brown on all sides, adding more oil as required. Remove browned cubes to a clean plate.
- Add onion and garlic to pot. Sauté 2-3 minutes, stirring often.
- Add brown sugar; stir to combine.
- Deglaze pot with vinegar, scraping up browned bits from bottom of pot.
- Return cubes to pot. Add beer, broth, caraway seeds and bay leaf. Stir to combine.
- Cover pot and bring contents to a boil. Reduce heat to medium-low and simmer, about 45 minutes, stirring occasionally.
- Add carrots; stir to combine. Cover and simmer 15 minutes more.
- When both pork and carrots are tender, remove bay leaf from pot and season stew with salt and pepper according to taste.
- Add parsley; stir to combine.
- Ladle soup into bowls and garnish with additional parsley.