Soup, Chili, Stew and Dumpling Recipes
Pork Stew with Cornmeal Dumplings
Yield: 8 servings
Ingredients
Stew
- 2 pounds pork stew meat, cut into 1 inch cubes
- 2 tablespoons vegetable oil
- 1 medium onion, cut into thin wedges
- 1 clove garlic, minced
- 1 (28 ounce) can tomatoes, cut up
- 1 (12 ounce) can (1 1/2 cups) beer
- 1 tablespoon granulated sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme, crushed
- 2 bay leaves
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- Paprika (optional)
Cornmeal Dumplings
- 1/2 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- Dash of pepper
- 1 beaten egg
- 2 tablespoons milk
- 2 tablespoons vegetable oil
- 1 (8 3/4 ounce) can whole kernel corn
Instructions
Stew
- In a 4 quart Dutch oven brown meat, one half at a time, in hot oil. Return all meat to pan. Add onion, garlic, undrained tomatoes, 1 cup of the beer, sugar, Worcestershire sauce, thyme, bay leaves, nutmeg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring
to boiling; reduce heat. Simmer, covered, 1 1/2 hours or until meat is tender. Spoon off fat.
- Blend flour and remaining beer together; stir into stew. Cook and stir until thickened and bubbly.
- Prepare Cornmeal Dumplings. Drop batter by rounded tablespoonsful onto the boiling stew mixture to make 8 dumplings. Sprinkle tops with paprika, if desired. Cover and simmer, without lifting cover, 10 to 12 minutes or until dumplings are done.
Cornmeal Dumplings
- Stir together flour, cornmeal, baking powder, salt and pepper.
- Combine egg, milk and vegetable oil. Add to flour mixture and stir until blended.
- Stir in drained whole kernel corn.