Cider Pork Stew With Cheddar Dumplings Recipes

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CIDER PORK STEW WITH CHEDDAR DUMPLINGS



Cider Pork Stew With Cheddar Dumplings image

A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.

Provided by PaulaG

Categories     Pork

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 18

3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon ground thyme
1/8 teaspoon black pepper
3/4 lb boneless pork chop, trimmed and cut into 3/4 inch cubes
1 tablespoon canola oil
2 cups apple cider or 2 cups apple juice
1 cup water
3 medium sweet potatoes, peeled and cut into 1/2 inch cubes,approximately 3 cups
2 medium red baking apples, unpeeled,cut into 1/2 inch cubes,approximately 2 cups
1 cup cut green onion (1/2 inch long)
2 tablespoons water
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup low-fat buttermilk
1/4 cup low-fat cheddar cheese
1 tablespoon chopped fresh parsley

Steps:

  • In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
  • Add pork cubes, close bag and shake to evenly coat meat.
  • Place the coated pork on waxed paper; reserving remaining flour mixture.
  • In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
  • Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
  • Add remaining stew ingredients except for the 2 Tbsp water.
  • Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
  • Combine 2 Tbsp water and reserved flour mixture in a small bowl.
  • Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
  • Lightly spoon the flour into measuring cup level off.
  • In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
  • Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
  • Drop by tablespoons onto hot stew.
  • Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
  • Keeping the pan covered tightly results in light, fluffy dumplings.

Nutrition Facts : Calories 311.7, Fat 7.3, SaturatedFat 2, Cholesterol 40.1, Sodium 712.3, Carbohydrate 43.5, Fiber 4.6, Sugar 10.8, Protein 18.3

PORK AND CIDER STEW



Pork and Cider Stew image

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 17

2 pounds pork shoulder (butt), cut into 1 1/2-inch cubes
Salt and pepper
Flour, for dredging
3 to 4 tablespoons vegetable or olive oil
2 tablespoons butter
3 to 4 ribs of celery, chopped, chopped into bite-size pieces
2 carrots, peeled and chopped into bite-size pieces
1 large or 2 medium onions, chopped into bite-size pieces
1 large fresh bay leaf
Fresh herb bundle, thyme, sage and parsley sprigs tied with kitchen twine
1 1/2 teaspoons caraway seeds
1 1/2 cups cloudy cider
2 tablespoons cider vinegar
1 cup chicken stock
3 medium russet potatoes, peeled and cut into bite-size chunks
2 to 3 crisp apples, chopped
Celery tops, chopped for garnish

Steps:

  • Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
  • Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
  • Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.

PORK RIB STEW WITH SAGE CORNMEAL DUMPLINGS



Pork Rib Stew with Sage Cornmeal Dumplings image

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!

Provided by QUIRKYIQ

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 4h15m

Yield 6

Number Of Ingredients 24

1 pound boneless country-style pork ribs, cut into 1-inch chunks
2 tablespoons vegetable oil
2 cups chopped onions
2 cloves garlic, crushed
1 ½ pounds potatoes, peeled and cubed
2 quarts water
2 teaspoons beef bouillon granules
4 large carrots, peeled and cut into 1/2-inch pieces
1 ½ tablespoons chili powder
1 teaspoon dried marjoram
½ teaspoon dried thyme
2 bay leaves
⅛ teaspoon ground nutmeg
1 teaspoon salt
⅛ teaspoon ground black pepper
6 tablespoons all-purpose flour, sifted
¼ cup yellow cornmeal
2 teaspoons white sugar
1 ½ teaspoons baking powder
¼ teaspoon dried sage, crumbled
¼ teaspoon dried thyme
½ teaspoon salt
2 tablespoons vegetable shortening
½ cup milk, or as needed

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 44.1 g, Cholesterol 36.4 mg, Fat 14.9 g, Fiber 6.1 g, Protein 14.9 g, SaturatedFat 3.9 g, Sodium 950.6 mg, Sugar 9.2 g

MOM'S HEARTY BEEF STEW WITH DUMPLINGS



Mom's Hearty Beef Stew with Dumplings image

My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Provided by ambikins

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h40m

Yield 8

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 onion, coarsely chopped
2 pounds cubed beef stew meat
2 teaspoons steak seasoning (such as Montreal Steak Seasoning®), divided
2 stalks celery, each cut into 4 pieces
2 cups water, or to cover
4 (.85 ounce) packages dry brown gravy mix
4 cups water
1 small turnip, peeled and quartered
4 carrots, peeled and quartered
7 potatoes, peeled and quartered
1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.
  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.
  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.
  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.
  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts : Calories 514.6 calories, Carbohydrate 64.7 g, Cholesterol 62.1 mg, Fat 15.1 g, Fiber 6.5 g, Protein 29.7 g, SaturatedFat 4.7 g, Sodium 1261.3 mg, Sugar 5.3 g

PORK STEW WITH CORN-BREAD DUMPLINGS



Pork Stew with Corn-Bread Dumplings image

Corn-bread dumplings add a delectable down-home flavor to this truly country meal. I frequently make a double batch of this stew on Sunday so that we can have leftovers all week long.

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 23

2 pounds boneless pork, trimmed and cut into 3/4-inch cubes
2 tablespoons canola oil
1 can (28 ounces) stewed tomatoes
1-1/4 cups chicken broth, divided
1 medium onion, quartered
2 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1-1/2 teaspoons baking powder
1/4 teaspoon salt
Dash pepper
1 large egg, room temperature
3 tablespoons 2% milk
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained

Steps:

  • In a large skillet over medium heat, brown pork in oil; drain. Stir in tomatoes, 1 cup broth, onion and seasonings; bring to a boil. Reduce heat; cover and simmer until pork is tender, 60-70 minutes. , Combine flour and remaining broth until smooth; gradually add to stew, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Remove bay leaves. , For dumplings, in a bowl, combine flour, cornmeal, baking powder, salt and pepper. Beat egg, milk and oil; stir into flour mixture just until moistened. Fold in corn. Drop by rounded tablespoonfuls into simmering stew. Cover and cook until dumplings are tender and cooked through, 10-12 minutes.

Nutrition Facts : Calories 461 calories, Fat 20g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 1166mg sodium, Carbohydrate 34g carbohydrate (11g sugars, Fiber 3g fiber), Protein 37g protein.

BEEF STEW WITH CHEDDAR DUMPLINGS



Beef Stew with Cheddar Dumplings image

My family asks for this rich stew just about every week. Perfect for company, it's easy and everyone comments on the cheddar cheese in the dumplings. -Jackie Riley, Garrettsville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 pounds beef stew meat, cut into 1-inch pieces
2 tablespoons canola oil
5 cups water
5 teaspoons beef bouillon granules
1 tablespoon browning sauce, optional
1/2 teaspoon onion salt
1/2 teaspoon garlic salt
4 medium carrots, sliced
1 medium onion, cut into wedges
1 can (14-1/2 ounces) cut green beans, drained
DUMPLINGS:
2 cups biscuit/baking mix
1 cup shredded cheddar cheese
2/3 cup whole milk

Steps:

  • In a large bowl or dish, combine the flour, salt and pepper. Add beef, a few pieces at a time, and toss to coat. In a Dutch oven, brown beef in oil in batches., Stir in the water, bouillon, browning sauce if desired, onion salt and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Add carrots and onion. Cover and simmer 10-15 minutes longer or until vegetables are tender. Stir in green beans., For dumplings, combine biscuit mix and cheese. Stir in enough milk to form a soft dough. Drop by tablespoonfuls onto simmering stew. Cover and simmer for 10-12 minutes (do not lift cover) or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

Nutrition Facts : Calories 441 calories, Fat 21g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1627mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 3g fiber), Protein 30g protein.

CHEDDAR CHEESE DUMPLINGS



Cheddar Cheese Dumplings image

Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 10

Number Of Ingredients 5

1 1/2 cups Gold Medal™ self-rising flour
1/2 teaspoon ground mustard
1/4 cup shortening
1/2 cup shredded sharp Cheddar cheese (2 ounces)
2/3 cup milk

Steps:

  • Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
  • Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g

SLOW-COOKED PORK STEW WITH DUMPLINGS



Slow-Cooked Pork Stew with Dumplings image

Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.

Provided by My Food and Family

Categories     Home

Time 9h

Yield 8 servings, 1-1/2 cups each

Number Of Ingredients 11

2 lb. pork tenderloin, cut into 1-inch pieces
2 large carrots, peeled, cut into 3/4-inch pieces
2 stalks celery, cut into bite-size pieces
2 onions, chopped
2-1/2 cups fat-free reduced-sodium chicken broth
2 bay leaves
2 eggs
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup warm water
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup chopped fresh chives

Steps:

  • Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
  • Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
  • Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.

Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g

SOMERSET STEW WITH CHEDDAR & PARSLEY MASH



Somerset stew with cheddar & parsley mash image

This family winter warmer is full of flavour and goodness. Adapt for meat lovers by adding sausages

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 15

1 tbsp oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 large carrot, finely chopped
1 leek, chopped
1 tbsp tomato purée
400g can chopped tomato
200g can butter bean, drained
400g can flageolet bean, rinsed and drained
200ml dry cider
250ml vegetable stock
few sprigs thyme, leaves only
cheddar & parsley mash (see tip below)
2 sausages
1 tsp olive oil per portion

Steps:

  • Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
  • Meanwhile, if you're adding sausages to any portion, snip each sausage into 3-4 chunks. Heat the olive oil in a frying pan and brown the chunks for 5 mins, then stir in appropriate portions of the stew and gently simmer for the remaining cooking time. Serve with the mash.

Nutrition Facts : Calories 169 calories, Fat 4 grams fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.99 milligram of sodium

TINK'S CIDER BEEF STEW WITH FLUFFY DUMPLINGS



Tink's Cider Beef Stew With Fluffy Dumplings image

I used to use a basic cider stew recipe, but one day about 25 years ago, I went to make it and found I was out of apple cider. I did have a packet of spiced cider mix, from a holiday gift basket, though. My family loved it, so I experimented further with the recipe. I've been buying the spiced cider packets ever since, just for stew. I find it year round, usually on the top shelf of the unrefrigerated juice aisle, at the grocery store. We've tried many other good stew recipes over the years, but this is the one, with its fluffy dumplings, that my family calls comfort food. The dumplings are optional, and I still use the recipe found in my first Betty Crocker cookbook.

Provided by Tinkerbell

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

1 1/2 lbs beef stew meat, cut into 1-inch cubes
2 tablespoons flour
salt and pepper (to taste)
1 -2 tablespoon vegetable oil
1 (3/4 ounce) packet spiced apple cider
3 cups water
26 ounces beef stock (or broth)
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 large potato, peeled and cubed
12 baby carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
1 medium onion, cut into 1/2-inch pieces
1/4 cup flour
1/2 cup cold water
1 1/2 cups flour (for self-rising flour, omit baking powder and salt)
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Steps:

  • In a large resealable bag, shake together stew meat, flour, salt and pepper. Heat vegetable oil in large Dutch oven, and brown beef in oil. Drain, if needed.
  • Add spiced cider packet, water, beef stock, apple cider vinegar, salt, pepper, and thyme. Bring to a boil, reduce heat, cover and simmer 1-1/4 hours.
  • Add potato, carrots, celery, and onion. Return to a boil, then reduce, cover, and simmer 30 minutes, or until meat and veggies are tender.
  • Combine flour and cold water. (I like to shake it in a jar with a sealed lid.) Raise heat to high; slowly pour flour and water into stew, while stirring constantly. As the mixture heats it will thicken into gravy. Thicken as much or as little as you like. You may or may not use all of the flour/water mixture.
  • Make dumplings: Combine flour, baking powder and salt in a small bowl. Using a pastry blender or two knives, cut the shortening into the flour mixture until it resembles fine crumbs.
  • Stir in milk, and drop 10 spoonfuls of dough onto hot meat or vegetables (not directly onto hot liquid).
  • Cook uncovered for 10 minutes.
  • Cover and cook 10 minutes longer.

Nutrition Facts : Calories 458.5, Fat 15.7, SaturatedFat 5, Cholesterol 76.8, Sodium 1397.9, Carbohydrate 46.6, Fiber 3.6, Sugar 2.6, Protein 32.8

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS



Slow cooker vegetable stew with cheddar dumplings image

Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

Provided by Anna Glover

Categories     Dinner, Main course

Time 6h20m

Number Of Ingredients 19

2 tbsp olive oil
200g baby carrots , scrubbed, trimmed and halved if large
3 leeks , cut into thick slices
3 garlic cloves , crushed
3 tbsp plain flour
400ml vegetable stock
2 courgettes , cut into large chunks
2 x 400g cans butter or cannellini beans , drained and rinsed
1 bay leaf
4 thyme , rosemary or tarragon sprigs
200ml crème fraîche
1 tbsp wholegrain mustard
200g broad beans or peas
200g spinach
½ small bunch of parsley , finely chopped, plus extra to serve
100g self-raising flour
50g vegetarian suet or cold butter, grated
100g mature cheddar
½ small bunch of parsley , finely chopped

Steps:

  • Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
  • Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
  • To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
  • Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

PORK STEW WITH HARD CIDER, PEARL ONIONS, AND POTATOES



Pork Stew with Hard Cider, Pearl Onions, and Potatoes image

Provided by Bruce Aidells

Categories     Onion     Pork     Potato     Vegetable     Stew     Dinner     Meat     Bacon     Root Vegetable     Fall     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 15

30 1-inch-diameter pearl onions (from two 10-ounce bags)
5 slices thick-cut bacon (preferably applewood-smoked), cut crosswise into 1/4-inch-thick strips
3 1/2 pounds boneless pork shoulder (Boston butt) or boneless country ribs, external fat trimmed, cut into 2-inch cubes
Coarse kosher salt
1 cup chopped shallots (about 4 large)
1 cup finely chopped parsnips
6 teaspoons chopped fresh sage, divided
1/2 cup plus 1 tablespoon Calvados (apple brandy; optional)
2 cups low-salt chicken broth
1 12-ounce bottle hard apple cider*
1 1/2 pounds unpeeled baby red potatoes (about 2 inches in diameter), scrubbed, halved
2 large Granny Smith apples, peeled, cored, cut into 1-inch cubes (about 3 cups)
2 tablespoons (1/4 stick) butter, room temperature
2 tablespoons all purpose flour
1 tablespoon whole grain Dijon mustard

Steps:

  • Cook onions in large saucepan of boiling salted water 2 minutes; transfer to bowl of ice water to cool. Peel onions; set aside.
  • Cook bacon in heavy large pot over medium heat until lightly browned. Using slotted spoon, transfer bacon to paper towels to drain. Sprinkle pork shoulder with coarse salt and pepper. Increase heat to medium-high. Working in 2 batches, add pork to same pot and cook until browned, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl. Reduce heat to medium; add shallots and parsnips. Cover pot and cook until beginning to soften, stirring occasionally, about 5 minutes. Stir in 3 teaspoons sage; stir 1 minute. Add 1/2 cup Calvados, if using; cook until almost evaporated, about 3 minutes. Add broth, cider, reserved bacon, and pork with any accumulated juices. Bring to boil, scraping up any browned bits with wooden spoon. Reduce heat to medium-low; cover and simmer until pork is tender, about 1 hour 15 minutes.
  • Add potatoes and pearl onions to stew; cover and cook until vegetables are almost tender, about 30 minutes. Add apples; cover and cook until potatoes are tender, 15 to 20 minutes. Spoon fat from surface of juices, if necessary. Stir butter and flour in small bowl to form paste; add to pot and whisk to blend. Stir in mustard, 2 teaspoons sage, and 1 tablespoon Calvados, if using. Bring to boil; reduce heat to medium and simmer until thickened, stirring often, 2 to 3 minutes. Season to taste with salt and pepper. DO AHEAD: Stew can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled. Simmer stew over medium heat to rewarm before serving.
  • Divide stew among bowls, sprinkle with remaining 1 teaspoon sage, and serve.
  • Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

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From agaliving.com


CIDER PORK STEW WITH CHEDDAR DUMPLINGS | RECIPE | PORK …
Jan 14, 2018 - Another great recipe from my friend Norma. A hint: choose sweet potatoes with the darker orange skins--they have more flavor and moisture. Photo: Pillsbury.com
From pinterest.com


MRS. FEZZIWIG'S STEW WITH CHEDDAR DUMPLINGS RECIPE
2019-07-10 FOR CHEDDAR DUMPLINGS. 3.5 ounces self-raising flour (100 grams, 7/8 cup. Note that the 3.5-ounce measurement is by weight, not to be confused to measure by the cup) 2 ounces butter (50 grams. or use shredded beef suet if you can find it) 4 ounces cheddar cheese, grated (100 grams, mature cheddar) 2.5 ounces water, cold (75 ml) Salt, to taste.
From recipezazz.com


CIDER PORK STEW WITH CHEDDAR DUMPLINGS - CHAMPSDIET.COM
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From champsdiet.com


CURRIED CIDER-PORK STEW - BETTER HOMES & GARDENS
Step 1. Trim fat from pork; cut pork in 1-inch cubes. Peel, core, and chop two apples; set aside. In a 4-quart Dutch oven brown pork, half at a time, in hot oil; return all pork to pan. Add chopped apples, onion, and curry powder; cook and stir 2 minutes. Add broth, cider, salt, and pepper. Bring to boiling; reduce heat.
From bhg.com


EASY CIDERED PORK STEW WITH LIGHT HERB DUMPLINGS RECIPE
2022-02-04 Fluffy dumplings served on top help to mop up every bit of the full-flavoured sauce, and turn the stew into a well-balanced meal in a bowl. Cidered pork stew with light herb dumplings Ingredients Serves:  4 1 tbsp extra virgin olive oil; 450 g (1 lb) lean boneless pork, cut into 2.5 cm (1 in) chunks; 2 carrots, cut into 1 cm (½ in) cubes
From healthrecipe.xyz


ONE-POT PORK AND CABBAGE STEW WITH CHEDDAR DUMPLINGS
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cookscountry.com


CIDER PORK STEW RECIPE | GOOD FOOD
Remove the shoulder pieces from the pot and fry the onions in the same fat until lightly browned. Return the pork to the pot with the onion and add brandy, thyme, salt, apple cider and mustard. Stir well, cover and simmer for 45 minutes. You may need to add a little water if the pot becomes too dry. Add the apples, cover again and continue ...
From goodfood.com.au


CIDERED PORK STEW WITH LIGHT HERB DUMPLINGS RECIPE - FOOD NEWS
Heat the oil in a large flameproof casserole dish and add the pork. Cook over a high heat for 10 minutes or until well browned, stirring frequently. Use a slotted spoon to transfer the meat to a plate. Reduce the heat to moderate and add the carrots, …
From foodnewsnews.com


MRS. FEZZIWIG'S STEW WITH CHEDDAR DUMPLINGS RECIPE
This pork stew recipe with apple and hard cider helps to cut through the rich, meaty flavor and adds pillowy cheddar dumplings on top for an extra comforting finish. It's a really delightful comfort dish. Source: Victoria Glass. Recipe Categories . Course. Appetizers (3038) Beverages (2093) Breakfast (2589) Desserts (5723) Dinner (11660) Lunch (6817) Ingredient. Beef (3344) …
From recipezazz.com


CIDERED PORK STEW WITH LIGHT HERB DUMPLINGS - READER'S DIGEST ASIA
Ingredients. 1 tablespoon extra virgin olive oil; 500 g lean boneless pork, cut into 2.5 cm chunks; 2 carrots, cut into 1 cm cubes; 2 stalks celery, sliced
From rdasia.com


PORK, APPLE AND CIDER STEW WITH CHEDDAR DUMPLINGS RECIPE | EAT …
Agaillard on March 26, 2017 . That was very strange for me : I had never done or seen dumplings before, and the small balls growing in the stew were very odd to me, the texture, the shape a bit like round shaped soft bread,...
From eatyourbooks.com


IRISH STEW WITH CHEDDAR DUMPLINGS - GARY'S QUICKSTEAK
Remove from saucepan, remove skins, and set aside. Preheat oven to 350˚ F. Cook the bacon in large, deep cast iron skillet over medium heat. Remove bacon from skillet, set aside. Pour all but 1 tbsp bacon grease from skillet into a heatproof container. Add Gary's QuickSteak Sirloin Beef to skillet and sauté, add packet of Wow!
From garysquicksteak.com


BEEF STEW WITH CHEDDAR DUMPLINGS - SETH MCGINN'S CANCOOKER
In any non-stick CanCooker on a medium-to-medium low heat melt the butter and add beef. Cook until the beef has browned. Add flour to the CanCooker and stir to coat the meat. Stir in the water, bouillon, CanCooker Onion Pepper Seasoning and CanCooker All-Purpose Seasoning and garlic salt, carrots and onions. Place lid on CanCooker and steam for ...
From cancooker.com


BEEF STEW WITH CHEESY CHEDDAR DUMPLINGS - DONAL SKEHAN
Method. Preheat the oven to 180°C/350°F/Gas Mark 4 . Heat the olive oil in a large casserole pan over a medium high heat, while it is heating, cut the beef in four large pieces, toss the beef in the flour and season well with salt and pepper. Add the beef and fry until brown on all sides. Do this in batches if needs be.
From donalskehan.com


PORK AND CIDER CASSEROLE WITH DUMPLINGS / WATCH 11+ RECIPE …
2021-11-07 How to make cider pork stew with cheddar dumplings. This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple . Recipe comes from pillsbury classic cookbook, september 1996. Pour over the cider and stock. Pork and apple cider casserole with sage dumplings · 800g pork shoulder, cut into 3cm pieces · 1/4 cup …
From pancake-brand.blogspot.com


PORK STEW & DUMPLINGS - ESKORT
2020-05-14 Method. Heat a pot of oil over moderate heat. Season the meat with salt and pepper and set aside. Fry the onions, carrots, garlic and herbs until glossy. Add the meat and fry until browned. Add the stock and tomato soup and simmer for 15 minutes. Add the cream.
From eskort.com


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