Pork Rib Stew With Sage Cornmeal Dumplings Recipes

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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

CHUCK WAGON STEW WITH CORNMEAL DUMPLINGS



Chuck Wagon Stew With Cornmeal Dumplings image

Make and share this Chuck Wagon Stew With Cornmeal Dumplings recipe from Food.com.

Provided by Olha7397

Categories     Stew

Time 2h55m

Yield 6 cups

Number Of Ingredients 22

1 1/2 lbs beef stew meat
1/4 cup all-purpose flour
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 slices bacon
1 small onion, chopped
1 medium green pepper, chopped
1 stalk celery, chopped
1 garlic clove, minced
1 (28 ounce) can tomatoes, chopped
1 cup water
1 teaspoon oregano leaves, crushed
1/2 teaspoon sugar
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup all-purpose flour
1/4 cup milk
1 egg, beaten
1 tablespoon butter or 1 tablespoon margarine, melted
bacon, crumbles

Steps:

  • FOR THE STEW: Cut beef into 1 inch pieces. In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt. Add meat a few pieces at a time; close bag and shake to coat. Repeat with remaining meat. Reserve remaining flour mixture in bag.
  • In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan. Drain bacon on paper towels; crumble and set aside.
  • Over medium high heat in bacon drippings, cook meat until browned on all sides. With slotted spoon, remove meat to bowl, reserving drippings. In drippings, cook onion, green pepper, celery and garlic until tender. Stir in reserved flour mixture.
  • Gradually stir in tomatoes, water, oregano and sugar. Over medium heat, cook until mixture boils, stirring constantly. Return meat to Dutch oven. Reduce heat to low. Cover; simmer 2 hours, stirring occasionally.
  • FOR THE CORNMEAL DUMPLINGS: In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour. Add milk, egg and butter; stir just until smooth. Stir in reserved bacon. Drop batter by rounded tablespoonfuls onto simmering stew. Cover; simmer 15 minutes more without lifting lid. Yields 6 cups.
  • Great American Cookbook.

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     Pork Stew

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

PORK STEW WITH CORNMEAL DUMPLINGS (CROCK POT)



Pork Stew With Cornmeal Dumplings (Crock Pot) image

Make and share this Pork Stew With Cornmeal Dumplings (Crock Pot) recipe from Food.com.

Provided by southern chef in lo

Categories     Stew

Time 11h15m

Yield 6 serving(s)

Number Of Ingredients 24

1 1/2 lbs pork roast, boneless
3 garlic cloves, minced
1 tablespoon olive oil
5 medium carrots, cut 1/2 inch pieces
3 medium potatoes, peeled and cubed
1 1/2 cups water
1/4 cup tapioca (quick cooking)
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon thyme, dried and crushed
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (28 ounce) can tomatoes, cut up
1/2 cup flour
1/2 cup cheddar cheese
1/3 cup cornmeal, yellow
1 teaspoon baking powder
1 dash pepper
1 egg, beaten
2 tablespoons milk
2 tablespoons oil
2 tablespoons cheddar cheese, shredded (to sprinkle)

Steps:

  • Cut the pork into 1 inch cubes.
  • In a skillet, brown the pork and the garlic in hot oil; drain well.
  • Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
  • Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
  • If the stew was cooked on low turn to high.
  • Prepare the cornmeal dumplings.
  • Remove the bay leaves and stir the stew.
  • Drop the dumplings by the tablespoon onto the stew.
  • Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
  • Sprinkle the dumpling with cheese.
  • For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
  • Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
  • Use in the pork stew for the dumplings.

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.

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