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1
pound boneless pork shoulder roast
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1
clove garlic, minced
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1
tablespoon cooking oil
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4
medium carrots, cut into 1/2-inch pieces (2 cups)
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2
medium potatoes, peeled and cubed (2 cups)
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1
12 ounce can (1-1/2 cups) beer or 1-1/2 cups apple juice
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1/4
cup quick-cooking tapioca
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1
tablespoon sugar
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1
tablespoon Worcestershire sauce
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2
bay leaves
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1
teaspoon dried thyme, crushed
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1/2
teaspoon salt
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1/4
teaspoon ground nutmeg
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1/4
teaspoon pepper
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1
28 ounce can tomatoes, cut up
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1/2
cup all-purpose flour
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1/2
cup shredded cheddar cheese
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1/3
cup yellow cornmeal
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1
teaspoon baking powder
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Dash pepper
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1
beaten egg
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2
tablespoons milk
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2
tablespoons cooking oil
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2
tablespoons shredded cheddar cheese
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.
- Servings Per Recipe 4,
- Calories 650,
- Protein (gm) 36,
- Carbohydrate (gm) 64,
- Fat, total (gm) 25,
- Cholesterol (mg) 148,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 7,
- Vitamin A (RE) 3503,
- Vitamin C (mg) 44,
- Sodium (mg) 970,
- Calcium (DV %) 323,
- Iron (DV %) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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