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Manitoba Flavours: Irish Pork Stew

Plus, Velvety Bean Bread

Manitoba Flavours: Irish Pork Stew

Irish Pork Stew


  • 1/3 c. / 80 ml all-purpose flour
  • 1 tsp. / 5 ml salt
  • 1/4 tsp. / 1 ml ground black pepper
  • 2 lbs. / 1 kg pork stewing cubes, well trimmed
  • 1 tbsp. / 15 ml canola oil
  • 1 large yellow onion, coarsely chopped
  • 3 cloves garlic, minced
  • 1/2 c. / 125 ml beef broth
  • 1 12-oz. / 355-ml can stout beer
  • 2 tbsp. / 30 ml red wine vinegar
  • 8 baby potatoes, quartered
  • 4 carrots, diced
  • 1 c. / 250 ml thinly sliced leeks
  • 1 tsp. / 5 ml EACH caraway seed and dried thyme
  • 1 bay leaf
  • Chopped fresh parsley for garnish
  • Salt and ground black pepper to taste


In large bowl, combine flour, salt and pepper. Dredge pork cubes in seasoned flour; shake off excess.

In Dutch oven, heat oil over medium-high heat. Brown cubes on all sides turning occasionally.

Add onion and garlic; cook and stir, about 5 minutes.

Add remaining ingredients; scraping brown bits from bottom of Dutch oven while stirring.

Bring contents to a boil. Cover. Reduce heat to low. Simmer for 1 to 1-1/4 hours or until meat is very tender, stirring occasionally.

Ladle stew into bowls; garnish with chopped parsley. Season with additional salt and pepper according to taste.

Source: Manitoba Pork Council

Velvety Bean Bread


  • 2 tsp. active dry yeast
  • 1 c. lukewarm water
  • 2 c. drained cooked or canned navy beans, at room temperature
  • 1 c. whole wheat flour
  • 1 tbsp. olive oil
  • 1 tbsp. salt
  • 2 tbsp. chopped chives (optional)
  • About 2 c. all-purpose flour


Dissolve yeast in water. Process beans in a blender or food processor until smooth (using half of the water), then transfer to a large bowl or stand mixer. Stir yeast mixture into beans. Add 1 cup of the all-purpose flour and stir in, then add another 1/2 cup and turn and stir to incorporate. Turn the dough out onto a surface floured with 1/2 cup or more all-purpose flour and knead for about five minutes until smooth.

Place the dough in a clean bowl, cover tightly, and let rise for three hours, until almost doubled in volume. (The dough will weigh about 2-1/2 pounds.)Turn the dough out onto a lightly floured surface and divide it in half. Lightly butter two 8×4-inch bread pans.

One at a time, flatten each piece of dough, then roll up into a cylinder, tuck the ends in, and pinch the seam to seal. Place seam- side down in a loaf pan. Cover and let rise for 2-1/2 hours.

Preheat the oven to 400 F. Fill a sprayer with water. Slash each loaf lengthwise, place in the oven, and bake for five minutes, spritzing the loaves several times with water. Bake for 15 minutes, then reduce the heat to 375 F and bake for 25 minutes, or until the loaves are a rich brown with a matte finish.

Turn out of the pans and test to see if they are done. The bottoms of the loaves should sound hollow when tapped and the edges feel firm when pinched. Transfer to a rack, and let cool completely before slicing.

Source: Manitoba Pulse and Soybean Growers Association

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