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Pork Rib Stew with Sage Cornmeal Dumplings
Pork Rib Stew with Sage Cornmeal Dumplings
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Prep Time:
45 minutes
Cook Time:
210 minutes
Total Time:
255 minutes
Decades-old harvest stew with customizable root veggies and versatile dumplings for a cozy meal that's perfect for the season.
Ingredients:
  • 1 pound boneless country-style pork ribs, cut into 1-inch chunks
  • 2 tablespoons vegetable oil
  • 2 cups chopped onions
  • 2 cloves garlic, crushed
  • 1.5 pounds potatoes, peeled and cubed
  • 2 teaspoons beef bouillon granules
  • 4 large carrots, peeled and cut into 1/2-inch pieces
  • 1.5 tablespoons chili powder
  • 1 teaspoon dried marjoram
  • 0.5 teaspoon dried thyme
  • 2 bay leaves
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground black pepper
  • 6 tablespoons all-purpose flour, sifted
  • 0.25 cup yellow cornmeal
  • 2 teaspoons white sugar
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon dried sage, crumbled
  • 0.25 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 0.5 cup milk, or as needed
Instructions:
  • Position the oven rack 6 inches away from the heat source and preheat the broiler.
  • Spread the pork pieces evenly in a large baking pan. Broil, stirring occasionally, until the meat is beautifully browned, approximately 10 minutes. Remove and dispose of the excess fat.
  • In a Dutch oven or large skillet over medium heat, gently sauté onions in vegetable oil until soft and translucent, around 5 minutes. Stir in garlic and cook until fragrant, about 2 minutes, being careful not to brown it.
  • Add potatoes and cook for 5 minutes. Next, incorporate water, beef bouillon, sliced carrots, chili powder, marjoram, 1/2 teaspoon thyme, bay leaves, nutmeg, 1 teaspoon salt, and pepper. Bring the mixture to a boil, then lower the heat, cover, and simmer for about 3 hours until the meat and vegetables are tender.
  • For the Sage-Cornmeal Dumplings, in a large bowl, mix together flour, cornmeal, sugar, baking powder, sage, 1/4 teaspoon thyme, and 1/2 teaspoon salt. Cut in the shortening until the mixture looks like coarse meal. Stir in the milk all at once, just until the mixture holds together.
  • Once stew is done, discard the bay leaves. Gently bring stew to a boil over medium-low heat. Spoon rounded drops of dumpling mixture evenly over the surface. Cover and simmer for 12 minutes until dumplings are cooked. Serve the dumplings in soup bowls and generously top with stew.

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