Preheat oven to 275 degrees.
Trim fat from the meat (and discard), and cut the pork into 1-2 inch chunks. In a large mixing bowl, sprinkle the flour over the meat chunks and stir to distribute. Sprinkle with half the salt and half the pepper. I do not find it necessary to brown the meat when using this method but you can if you wish.
Assembling the stew: if using pork bones, add them to the Dutch oven first. Layer on the carrots and potatoes.
Place the pork chunks and onions on that (and kale, if adding now).
Sprinkle on the caraway seeds and tuck the bay leaves into the vegetables. Pour in the Stout (or alternative) and broth. Drizzle the top layer of vegetables with the oil (an optional step but it helps the onions to caramelize).
Cover the Dutch oven tightly with foil, then place the lid on top of that. Place the Dutch oven into the preheated oven.
About 15 minutes before the stew is done, blanch the kale in boiling water for just 1 minute until it's softened and bright green. Stir it into the stew right when you remove it from the oven. The residual heat will continue to cook and flavor it. Alternatively, add the kale with the other vegetables - it just won't stay bright green.
Carefully remove the stew from the oven - it's heavy. The onions on top should be caramelized and the pork and other vegetables very tender without falling apart. Carefully remove the bones, if you used them, and discard. Stir the stew and serve.
If you would like to remove as much pork fat as possible, you will need to make this stew the day before you plan to serve it. Once it's removed from the oven and cooled sufficiently, refrigerate it (see note) so that the fat will solidify on top and can be easily removed with a spoon. Then place the stew back in the oven at 275 for 40 minutes for the stew to warm up.
Serve: on its own or a bed of Colcannon.