Dwarf Flesh Stew "East Style"

*Note to squeamish human readers:
Pork may be used instead of Dwarf flesh.

Ingredients:
2 pounds de-boned Dwarf Flesh * , cut into chunks
1/3 cup flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
4 large onions, ripped and shredded
1 clove garlic, slashed and crunched into very very small bits
1/4 cup parsley chopped to bits
1 teaspoon caraway seed
1 bay leaf
1 bole (14 oz.) chicken broth
1 mug (12 oz.) beer
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar

Coat Dwarf flesh* with combined flour, salt and pepper. Heat oil in warm oven; brown meat over hot stove. Add onions and garlic. Cook and stir 5 minutes. Pour off stinky drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook, stirring occasionally over warm heat 1 to 1-1/4 hours or until the Dwarf flesh is very tender. Stir occasionally.

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