I have been making this stew for more than 20 years. It's a dish I use to celebrate the harvest season. Experiment with different root vegetables.
Preparation Time
45 mins
Cooking Time
3 hr 40 mins
Total Time
4 hr 25 mins
Calories
364 Calories
Recipe Instructions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Arrange pork pieces one layer deep in a large baking pan.
Step 3
Cook pork under the preheated broiler, stirring often, until meat is browned, about 10 minutes. Pour off and discard fat.
Step 4
Heat oil in a Dutch oven or large skillet over medium heat. Cook and stir onions in hot oil until softened and translucent, about 5 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant but not brown, about 2 minutes more.
Step 5
Stir in potatoes and cook for 5 minutes. Pour in water, carrots, chili powder, beef bouillon, marjoram, 1 teaspoon salt, 1/2 teaspoon thyme, bay leaves, nutmeg, and pepper. Bring to a boil, then reduce heat and cover. Simmer until meat and vegetables are tender, about 3 hours.
Step 6
Combine flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt for the dumplings in a large bowl. Cut in shortening until mixture resembles a coarse meal. Add milk all at once, stirring just until dough holds together.
Step 7
When stew is ready, remove bay leaves. Bring stew to a gentle boil over medium-low heat. Drop dough by rounded spoonfuls evenly over the surface. Cover the pot and boil until dumplings are cooked through, about 12 minutes.
Step 8
Ladle dumplings into soup bowls and top with lots of stew.
Ingredients
1 teaspoon salt
2 teaspoons white sugar
2 tablespoons vegetable oil
1 teaspoon dried marjoram
2 cups chopped onions
2 bay leaves
2 cloves garlic, crushed
2 quarts water
2 teaspoons beef bouillon granules
2 tablespoons vegetable shortening
1 pound boneless country-style pork ribs, cut into 1-inch chunks
4 large carrots, peeled and cut into 1/2-inch pieces
