Pork And Apple Stew With Dumplings

• 1/2 c. low fat milk
• 2 Tbsp. flour
• 1 Tbsp. plus 1 tsp. oil
• 1 lb. pork shoulder (for stew, cut into 3/4 in. pieces)
• 1 small onion, coarsely chopped
• 2 ribs celery, thinly sliced
• 2 c. bagged baby carrots
• 1/2 tsp. each: dried rosemary and thyme
• 3/4 tsp. salt
• 4 c. chicken broth (or 3-1/2 c. broth & 1/2 c. apple juice)

1. Put milk and flour in a jar with a tight fitting lid.
2. Shake until blended; set aside.
3. Heat oil in 4 - 5 qt. dutch oven over medium high heat.
4. Add pork and saute 2 minutes until no longer pink.
5. Remove with a slotted spoon to a plate.
6. Add onion, celery and carrots to pot.
7. Cook over medium heat about 5 minutes until onion and celery have softened.
8. Add pork, rosemary, thyme and salt.
9. Cook 1 minute until fragrant.
10. Add broth, cover and bring to a boil.
11. Shake jar to remix milk mixture.
12. Stir into stew. Bring to a simmer and cook 3 minutes or until slightly thickened and creamy.

milk, flour, oil, pork shoulder, onion, celery, bagged baby carrots, rosemary, salt, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114463 (may not work)