Pork Stew with Cornmeal Dumplings
Recipe from Better Homes and Gardens

Serve this hearty pork stew with homemade dumplings. Or save time by serving the sew with ready-to-eat corn muffins.


Pork Stew with Cornmeal Dumplings


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Prep Time: 25 mins
Total Time: 10 hrs 15 mins
Servings: Makes 4 servings.
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Ingredients
 
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  • 1  pound  boneless pork shoulder roastOn Sale
  • 1  clove  garlic, mincedOn Sale
  • 1  tablespoon  cooking oilOn Sale
  • 4  medium  carrots, cut into 1/2-inch pieces (2 cups)On Sale
  • 2  medium  potatoes, peeled and cubed (2 cups)On Sale
  • 1  12-ounce can (1-1/2 cups)  beer or 1 1/2 cups apple juiceOn Sale
  • 1/4  cup  quick-cooking tapiocaOn Sale
  • 1  tablespoon  sugarOn Sale
  • 1  tablespoon  Worcestershire sauceOn Sale
  • 2    bay leavesOn Sale
  • 1  teaspoon  dried thyme, crushedOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/4  teaspoon  ground nutmegOn Sale
  • 1/4  teaspoon  pepperOn Sale
  • 1  28-ounce can  tomatoes, cut upOn Sale
  • 1/2  cup  all-purpose flourOn Sale
  • 1/2  cup  shredded cheddar cheeseOn Sale
  • 1/3  cup  yellow cornmealOn Sale
  • 1  teaspoon  baking powderOn Sale
  •   Dash  pepperOn Sale
  • 1    beaten eggOn Sale
  • 2  tablespoons  milkOn Sale
  • 2  tablespoons  cooking oilOn Sale
  • 2  tablespoons  shredded cheddar cheeseOn Sale
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Directions
1.
Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well.
2.
Meanwhile, in a 3-1/2- or 4-quart crockery cooker combine carrots, potatoes, beer, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper. Stir in browned meat and undrained tomatoes. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4 to 5 hours.
3.
In a medium mixing bowl stir together flour,1/2 cup cheddar cheese, cornmeal, baking powder, and pepper. Combine beaten egg, milk, and oil. Add to flour mixture; stir with a fork just until combined.
4.
If stew was cooked on low-heat setting, turn crockery cooker to high-heat setting. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover). Sprinkle dumplings with 2 tablespoons cheese. Makes 4 servings.
Nutrition information
Calories 650, Total Fat 25 g, Saturated Fat 8 g, Cholesterol 148 mg, Sodium 970 mg, Carbohydrate 64 g, Fiber 7 g, Protein 36 g. Daily Values: Vitamin A 340%, Vitamin C 74%, Calcium 32%, Iron 30%. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Dumplings
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.

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