Pork Stew with Dumplings
Ingredients
1 lb. boneless pork shoulder roast
1 clove garlic, minced
1 tbsp. cooking oil
4 med. carrots, cut into 1/2 inch pieces (2 c.)
2 med. potatoes, peeled and cubed (2 c.)
1 (12 oz.) can (1 1/2 c.) beer
1/4 c. quick-cooking tapioca
1 tbsp. sugar
1 tbsp. Worcestershire sauce
2 bay leaves
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1 (28 oz.) can tomatoes, cut up
Cornmeal Dumplings:
1/3 cup flour
1/4 cup cornmeal
1 teaspoon baking powder
salt and pepper
1 beaten egg white
2 tablespoons milk
1 tablespoon oil
cheese
Directions
Cut pork into 1 inch cubes. In a large skillet, brown pork and garlic in hot oil. Drain well. Meanwhile, in a 3 1/2 or 4 quart slow cooker/Crock Pot, combine all of the other ingredients except for the tomatoes. Stir in browned meat and undrained tomatoes.
Cover and cook for 9 to 11 hours on low heat or on high heat setting for 4 to 5 hours. If stew was cooked on low heat setting, turn cooked to high heat setting.
Prepare Cornmeal Dumplings. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover). Sprinkle dumplings with cheese before serving.
Cornmeal Dumplings: Mix together flour, corn meal, baking powder, salt and pepper. Combine beaten egg white, milk and oil. Add to flour mixture. Stir with fork until just combined.
Turn crock pot to high, drop dumplings by teaspoon. Cook for 30 minutes. Do not lift cover.
