Milwaukee Pork Stew
This sweet and sour stovetop stew boasts flavors from Milwaukee's German culture---beer, caraway, and onions.
Ingredients
- 2 lbs boneless pork shoulder, or sirloin, cut into 1/2-inch cubes
- 1/3 cup flour
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 Tbs vegetable oil
- 4 large onions, peeled and sliced 1/2-inch thick
- 1 clove garlic, crushed
- 1 tsp caraway seed
- 1 bay leaf
- 1 14 1/2 oz can chicken broth
- 1 12 oz can beer
- 2 Tbs red wine vinegar
- 1 Tbs brown sugar
- 1/4 cup fresh parsley, chopped
Directions
- 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.
Recipe courtesy of the National Pork Board
Cooking Tip: Let the stew simmer for an hour or so while preparing mashed potatoes to serve under the stew. Toss a green salad with vinaigrette.
Nutrition Facts
Calories 361
Calories from Fat 196 (54%)
(34%)Total Fat 22g
(33%)Saturated Fat 7g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
(27%)Cholesterol 81mg
(22%)Sodium 528mg
(16%)Potassium 548mg
Total Carbohydrate 15g
(6%)Dietary Fiber 1g
Sugars 5g
Sugar Alcohols 0g
(45%)Protein 23g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.