Pork Stew With Cornmeal Dumplings Recipe
- 1 pound boneless pork shoulder roast
- 1 clove garlic, chopped
- 1 tbsp. veg. oil
- 4 med. carrots, cut into 1/2 inch pcs (2 c.)
- 2 med. potatoes, peeled and cubed (2 c.)
- 1 (12 ounce.) can (1 1/2 c.) beer
- 1/4 c. quick-cooking tapioca
- 1 tbsp. sugar
- 1 tbsp. Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dry thyme, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon grnd nutmeg
- 1/4 teaspoon pepper
- 1 (28 ounce.) can tomatoes, cut up
- Cut pork into 1 inch cubes.
- In a large skillet, brown pork and garlic in warm oil.
- Drain well.
- Meanwhile, in a 3 1/2 or possibly 4 qt crockpot, combine all of the other ingredients except for the tomatoes.
- Stir in browned meat and undrained tomatoes.
- Cover and cook for 9 to 11 hrs on low heat or possibly on high heat setting for 4 to 5 hrs.
- If stew was cooked on low heat setting, turn cooked to high heat setting.
- Prepare Cornmeal Dumplings (recipe follows).
- Remove bay leaves and stir stew.
- Drop dumplings by tablespoonful onto warm stew.
- Cover and cook on high for 50 min more (don't lift cover during this 50 minute period).
- Sprinkle dumplings with cheese.
pork shoulder roast, clove garlic, oil, carrots, potatoes, beer, quickcooking tapioca, sugar, worcestershire sauce, bay leaves, thyme, salt, grnd nutmeg, pepper, tomatoes
Taken from cookeatshare.com/recipes/pork-stew-with-cornmeal-dumplings-53805 (may not work)