Pork Rib Stew with Sage Cornmeal Dumplings

Pork Rib Stew with Sage Cornmeal Dumplings

13 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    3 h 30 m
  • Ready In

    4 h 15 m
QUIRKYIQ
Recipe by  QUIRKYIQ

“I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Arrange pork pieces one layer deep in a large baking pan. Broil, stirring often, until meat is browned, about 10 minutes. Pour off and discard the fat.
  3. Heat vegetable oil in a Dutch oven or large skillet over medium heat. Stir in onions; cook and stir until the onions have softened and turned translucent, about 5 minutes. Add garlic and cook, stirring frequently, until the garlic is fragrant but not brown, 2 minutes more.
  4. Stir in potatoes and cook for 5 minutes. Pour in water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring to a boil, then reduce the heat and cover. Simmer until the meat and all of the vegetables are tender, about 3 hours.
  5. To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt in a large bowl. Cut in the shortening until the mixture resembles a coarse meal. Add milk all at once, stirring just until the mixture holds together.
  6. When the stew is ready, remove the bay leaves. Bring the stew to a gentle boil over medium-low heat. Drop the dumplings by rounded spoonfuls evenly over the surface. Cover the pot and boil for 12 minutes, until the dumplings are cooked through. Ladle the dumplings into soup bowls and top with lots of stew.

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Reviews (13)

Rate This Recipe
mary
10

mary

We really loved this recipe but I revised it a bit for use in the crock pot. I used the same ingredients but added a green pepper. I browned the meat in a skillet then sauteed the onion and garlic and placed all of the ingredients in a crock pot but I cut the amount of water down to 3 cups. I cooked it on high for 4 hours and added the dumpling mix and cooked it an additional 20 min until dumplings were done. I doubled the dumpling recipe but found that it was the consistency of pancake batter so I would reduce the amount of milk next time. Perhaps just add milk until it reached the desired consistency. The flavor was absolutely fantastic.

rosegard24
7

rosegard24

Loved the flavor. However, my dumplings disintegrated in the stew. I cooked the dumplings according to the time in the recipe. Next time, I will not cook the dumplings as long.

~Plu~
5

~Plu~

This was really delicious. I made this in the crockpot. I followed all the directions as stated except I cut the amount of water in half. I also took the suggestion of the other reviewers and added just enough water to make a dough and it worked like a charm. Thank you so much for sharing your great recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 44.1 g
  • 14%
  • Protein
  • 14.9 g
  • 30%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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