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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • 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

363.8 calories; 14.9 g protein; 44.1 g carbohydrates; 36.4 mg cholesterol; 950.6 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2012
We really loved this recipe but I revised it a bit for use in the crock pot. I used the same ingredients but added a green pepper. I browned the meat in a skillet then sauteed the onion and garlic and placed all of the ingredients in a crock pot but I cut the amount of water down to 3 cups. I cooked it on high for 4 hours and added the dumpling mix and cooked it an additional 20 min until dumplings were done. I doubled the dumpling recipe but found that it was the consistency of pancake batter so I would reduce the amount of milk next time. Perhaps just add milk until it reached the desired consistency. The flavor was absolutely fantastic. Read More
(20)

Most helpful critical review

Rating: 3 stars
06/03/2014
I followed the directs exactly since I'm not a real cook and ended up with pork soup thickened with corn meal. 2 qts. is way too much fluid. I compared this to my mother's stew recipe (using 1 lb. more meat) and it only uses 3 c. liquid. 1/2 c. milk for the dumplings makes a thin batter like another reviewer said and mine just disintegrated in the stew and made a medium thick gravy with all that fluid. I would also cut back on the thyme since marjoram is similar. I will say I liked the taste and will try it again using 3 cups of water or broth and adding milk to the dumpling mixture a little at a time until it reached bisquick dough consistency. Read More
(8)
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/18/2012
We really loved this recipe but I revised it a bit for use in the crock pot. I used the same ingredients but added a green pepper. I browned the meat in a skillet then sauteed the onion and garlic and placed all of the ingredients in a crock pot but I cut the amount of water down to 3 cups. I cooked it on high for 4 hours and added the dumpling mix and cooked it an additional 20 min until dumplings were done. I doubled the dumpling recipe but found that it was the consistency of pancake batter so I would reduce the amount of milk next time. Perhaps just add milk until it reached the desired consistency. The flavor was absolutely fantastic. Read More
(20)
Rating: 5 stars
10/18/2012
We really loved this recipe but I revised it a bit for use in the crock pot. I used the same ingredients but added a green pepper. I browned the meat in a skillet then sauteed the onion and garlic and placed all of the ingredients in a crock pot but I cut the amount of water down to 3 cups. I cooked it on high for 4 hours and added the dumpling mix and cooked it an additional 20 min until dumplings were done. I doubled the dumpling recipe but found that it was the consistency of pancake batter so I would reduce the amount of milk next time. Perhaps just add milk until it reached the desired consistency. The flavor was absolutely fantastic. Read More
(20)
Rating: 4 stars
10/30/2012
Loved the flavor. However my dumplings disintegrated in the stew. I cooked the dumplings according to the time in the recipe. Next time I will not cook the dumplings as long. Read More
(9)
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Rating: 5 stars
12/02/2012
This was really delicious. I made this in the crockpot. I followed all the directions as stated except I cut the amount of water in half. I also took the suggestion of the other reviewers and added just enough water to make a dough and it worked like a charm. Thank you so much for sharing your great recipe. Read More
(9)
Rating: 3 stars
06/03/2014
I followed the directs exactly since I'm not a real cook and ended up with pork soup thickened with corn meal. 2 qts. is way too much fluid. I compared this to my mother's stew recipe (using 1 lb. more meat) and it only uses 3 c. liquid. 1/2 c. milk for the dumplings makes a thin batter like another reviewer said and mine just disintegrated in the stew and made a medium thick gravy with all that fluid. I would also cut back on the thyme since marjoram is similar. I will say I liked the taste and will try it again using 3 cups of water or broth and adding milk to the dumpling mixture a little at a time until it reached bisquick dough consistency. Read More
(8)
Rating: 5 stars
04/25/2013
This was absolutely awesome. I made this recipe exactly as written. I did let the the dumpling dough sit for a few minutes before adding to the stew. I used the mixing spoon and made huge dumplings. They did disintegrate just a bit but this added to the stew and made an awesome gravy. The actual dumpling was delicious. I will definitely make again. Thanks so much for sharing. Read More
(5)
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Rating: 5 stars
02/18/2013
Just made this tonight! I didn't have bouillon so used 1 quart of beef broth. Also just mixed the dumpling mixture until it was the right consistency. Came out very good and hubby loved it! Something tasty and different to make on a cold night. Thanks for the great recipe! Read More
(4)
Rating: 5 stars
12/01/2012
Great stew! I have made it twice so far. I added parsnips and sweet potatoes also. I used less milk and the dumplings were perfect. You might want to double the dumpling recipe. We ran out. Read More
(3)
Rating: 5 stars
02/14/2013
Awesome! Perfect for a snowy evening. The dumplings are so flavorful and thicken the broth perfectly. Read More
(3)
Rating: 5 stars
03/21/2013
This was excellent. I only had chicken bullion and was missing some ingredients so I substituted garlic powder for garlic rosemary instead of Thyme and omitted the marjoram and bay leaves it was Very tasty I can't wait to make it with the proper ingredients I'll bet it's even better. I do believe the 1/2 cup of milk is a bit to much i had to thicken my dumplings up so they would stick together when I dropped them in to boil perhaps cut the milk and add a little at a time until you reach a good thick/well mixed consistency.. Read More
(3)