Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 5 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

cook:
9 hrs 50 mins
total:
10 hrs 15 mins
prep:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut pork into 1-inch cubes. In a large skillet brown pork and garlic in hot oil. Drain well.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

650 calories; fat 25g; cholesterol 148mg; saturated fat 8g; carbohydrates 64g; insoluble fiber 7g; protein 36g; vitamin a 3502.8RE; vitamin c 43.7mg; sodium 970mg; calcium 323.1mg; iron 5.4mg.
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