Pork Rib Stew with Sage Cornmeal Dumplings
Pork Rib Stew with Sage Cornmeal Dumplings. Start off, with tender pork ribs that are just so flavorful – they’ve got that perfect balance of savory and juicy. Then, the stew itself is like a big, warm hug on a chilly day. You’ve got these veggies in there, like onions, and carrots all cooked down until they’re super soft and cozy. And the smell of garlic and thyme? Ah, it’s like a comforting aroma that fills up your whole kitchen.
But the real surprise is those dumplings. They’re made with cornmeal and flour, and they’ve got this earthy taste from the sage. I guess you could say they’re like fluffy clouds that soak up all the flavors from the stew. I mean, who knew dumplings could be so fancy, right? You drop them in the simmering stew, and as they cook, they plump up and get all delicious. They are the star of this dish.
Honestly, this dish is like a big warm blanket for your taste buds – hearty, satisfying, and just plain good. It’s proof that you don’t need a culinary degree to make something seriously tasty. Just good ingredients, a bit of patience, and a love for comfort food. I hope you give this Pork Rib Stew with Sage Cornmeal Dumplings a try soon.
Pork Rib Stew with Sage Cornmeal Dumplings
Ingredients
- 3 pounds boneless country-style pork ribs (cut into 1-inch chunks)
- 4 Tbls vegetable oil
- 2 cups chopped onions
- 6 cloves garlic (crushed)
- 2 pounds potatoes (peeled a nd cubed)
- 2 quarts water
- 3 tsp beef bouillon granules
- 5 large carrots (peeled and cut into 1/2-inch pieces)
- 1 Tbls chili powder (Add up to 2 Tablespoons total if you want spicy)
- 1-1/2 tsp dried marjoram
- 1 tsp dried thyme or 6 sprigs of fresh thyme tied together
- 4 bay leaves
- 1/2 tsp ground nutmeg
- 1-1/2 tsp salt
- 1/2 tsp ground black pepper
Dumplings:
- 3/4 cup-all-purpose flour (106.5g,sifted)
- 1/2 cup yellow cornmeal
- 1 tsp white sugar
- 3 tsp baking powder
- 1/2 tsp dried sage (crumbled)
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/4 cup vegetable shortening
- 1/2 cup milk
Instructions
- Heat vegetable oil in a Dutch oven or large skillet over medium heat. Brown all pork pieces until crusty on all sides. Remove to a bowl. 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. Pour in water, beef bouillon, chili powder, marjoram, thyme, bay leaves, nutmeg, salt, and pepper. Return meat to the Dutch oven. Bring to a boil, then reduce the heat and cover. Simmer until the meat is tender, about 1-1/2 to 2 hours.
- Add the potatoes and carrots and simmer until vegetables are cooked thru, about 20 minutes more.
- To make the Sage-Cornmeal Dumplings: combine flour, cornmeal, sugar, baking powder, sage, thyme, and 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
Video
Notes
For more Stew Recipes check out this link to Pinterest.
For more of my Soups and Stew recipes follow this link: https://darlenestable.com/category/soup-stew/
