Recipe(tried): Milwaukee Pork Stew (using beer)

MILWAUKEE PORK STEW

2 pounds boneless pork shoulder (or use pork cubes, if sold in your local market)
1/3 cup flour
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 small clove garlic, minced
1/4 cup fresh parsley, minced (r about 2 Tablespoons dried)
1 teaspoon caraway seed
1 bay leaf to be removed after stew is cooked
1 (14 1/2 oz) can chicken broth
1 (12 oz) can beer (or use non-alcoholic beer)
2 tablespoons red wine vinegar
1 tablespoon brown sugar, packed

Combine flour, salt and pepper in a shallow dish or large plastic bag; dredge or toss pork to coat.

Heat oil in deep skillet or Dutch oven; brown meat over medium-high heat.

Add onions and garlic. Cook and stir 5 minutes. Pour off drippings.

Stir in remaining ingredients. Bring to boil. Lower heat, cover and simmer 1 to 1 1/4 hours or until meat is very tender. Stir occasionally.

Serves 6 to 8.