Pork & Dumplings Stew

Ingredients:

1 pound boneless pork shoulder roast, cut into 1-inch cubes

1 clove garlic, minced

1 tbsp. cooking oil

3 medium carrots, cut into 1/2 inch pieces, about 1 1/2 cups

3 medium potatoes, peeled and cubed, 2 to 2 1/2 cups

1 (12 oz.) can (1 1/2 c.) beer

1/4 c. quick-cooking tapioca

2 teaspoons sugar

2 teaspoons Worcestershire sauce

2 small bay leaves

1 teaspoon dried leaf thyme, crushed

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

1 large can (28 oz.) tomatoes, cut up

Cornmeal Dumplings:

1/2 cup cornmeal

1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 tablespoons cold butter

1/2 cup milk

Directions:



In a large skillet over medium heat, brown pork and garlic in hot oil. Drain off excess fat. Meanwhile, combine all ingredients, except dumplings, in a 3 1/2 to 4-quart slow cooker. Stir in browned pork cubes. Cover and cook on LOW setting for 9 to 10 hours or on HIGH setting for 4 to 5 hours. If stew was cooked on low heat setting, turn HIGH heat setting for the dumplings.

Prepare Cornmeal Dumplings, using recipe below. Remove bay leaves and stir stew. Drop dumplings by tablespoonful onto hot stew. Cover and cook on high for 50 minutes more (do not lift cover). Sprinkle dumplings with cheese before serving.

Cornmeal Dumplings:

Combine cornmeal, flour, baking powder, and salt; cut in butter with pastry blender or a fork until mixture resembles coarse meal. Add milk and stir.