Milwaukee Pork Stew

• 2 pounds Boneless pork shoulder
• 1/3 cup Flour
• 1 1/2 teaspoons Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 4 large Onions, peeled and sliced 1/2" thick
• 1 small clove Garlic, minced
• 1/4 cup Fresh parsley, minced
• 1 teaspoon Caraway seed
• 1 Bay leaf
• 1 can (14 1/2-oz.) chicken broth
• 1 can (12 oz.) 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.