SLOW-COOKED PORK STEW WITH DUMPLINGS
Add homemade dumplings with stuffing mix to your pork stew for a savory dish. Our Slow-Cooked Pork Stew with Dumplings is perfect for a cold night.
Provided by My Food and Family
Categories Home
Time 9h
Yield 8 servings, 1-1/2 cups each
Number Of Ingredients 11
Steps:
- Combine first 6 ingredients in slow cooker; cover with lid. Cook on LOW 8 to 10 hours (or on HIGH 4 hours). Discard bay leaves.
- Mix eggs, stuffing mix and water; shape into 8 balls. Add cream cheese spread to slow cooker; stir until melted. Gently stir in stuffing balls; cook, covered, on HIGH 30 min.
- Turn off slow cooker. Let stand 15 min. Serve stew and dumplings topped with chives.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 125 mg, Sodium 670 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 6 g, Protein 28 g
PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS
This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple, and it's 3 of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 21
Steps:
- Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it changes colour, but it doesn't need to brown as you don't want to overcook it.
- Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.
- Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
- When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.
Nutrition Facts : Calories 526 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 36 grams protein, Sodium 0.7 milligram of sodium
CIDER PORK STEW WITH CHEDDAR DUMPLINGS
Another great recipe from my friend Norma. A hint: choose sweet potatoes with the darker orange skins--they have more flavor and moisture. Photo: Pillsbury.com
Provided by Ellen Bales
Categories Pork
Time 1h50m
Number Of Ingredients 20
Steps:
- 1. In a medium bowl, combine 3 Tbsp. flour, salt, thyme and pepper; mix well. Add pork cubes. Stir to evenly coat. Place the coated pork chops on waxed paper; reserve remaining flour mixture.
- 2. In a Dutch oven or 4-qt. saucepan, heat oil over medium-high heat until hot. Add coated prok cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally. Add all remaining stew ingredients except 2 Tbsp. water. Bring to a boil. Reduce heat; cover and simmer 45 to 60 minutes, or until pork is tender, stirring occasionally.
- 3. In a small bowl, combine 2 Tbsp. water and reserved flour mixture; blend until smooth. Add to stew; cook and stir 2 to 4 minutes or until thickened.
- 4. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 cup flour, baking powder and 1/4 tsp. salt; mix well. Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
- 5. Drop by tablespoons onto hot stew. Cover tightly; cook 25 to 35 minutes or until dumplings are fluffy and no longer doughy. DO NOT PEEK. Keep the pan tightly covered while dumplings are cooking.
CHEDDAR CHEESE DUMPLINGS
Make any stew recipe a little heartier and a lot more delicious with these five-ingredient dumplings featuring ground mustard and sharp cheddar cheese.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 10
Number Of Ingredients 5
Steps:
- Stir together flour and mustard in medium bowl. Cut in shortening, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese. Add milk; stir just until dry ingredients are moistened.
- Drop dough by rounded tablespoonfuls onto simmering stew. Cover; cook over medium-low heat 20 to 25 minutes or until dumplings are firm when pressed.
Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Dumpling, Sodium 270 mg, Sugar 0 g, TransFat 0 g
PORK AND CIDER STEW (A CROCK-POT RECIPE)
The pairing of sweet potatoes, carrots and apples go perfectly with the pork shoulder and make a nice counterpoint to the cider. It's also really fast and easy to get together.
Provided by TasteTester
Categories Stew
Time 7h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker.
- Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables.
- Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.
CIDER PORK STEW WITH CHEDDAR DUMPLINGS
A wonderful one-pot meal. Serve with a spinach salad to complete the meal. Recipe comes from Pillsbury Classic Cookbook, September 1996.
Provided by PaulaG
Categories Pork
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a 1-gallon plastic bag combine the 3 Tbsps flour, 1 tsp salt, thyme and black pepper; mix well.
- Add pork cubes, close bag and shake to evenly coat meat.
- Place the coated pork on waxed paper; reserving remaining flour mixture.
- In heavy 4-quart saucepan, heat the oil over medium-high heat until hot.
- Add the coated pork cubes; cook 3 to 5 minutes or until evenly browned, stirring occasionally.
- Add remaining stew ingredients except for the 2 Tbsp water.
- Bring to a boil; reduce heat; cover and simmer 45 to 60 minutes or until pork is tender, stirring occasionally.
- Combine 2 Tbsp water and reserved flour mixture in a small bowl.
- Blend until smooth and add to stew; cook and stir 2 to 4 minutes or until stew thickens.
- Lightly spoon the flour into measuring cup level off.
- In a medium bowl, combine the 1 cup flour, baking powder and 1/4 tsp salt mixing well.
- Add buttermilk, cheese and parsley; stir just until dry ingredients are moistened.
- Drop by tablespoons onto hot stew.
- Cover and cook 25 to 35 minutes resisting the temptation to peek until the end of cooking time.
- Keeping the pan covered tightly results in light, fluffy dumplings.
Nutrition Facts : Calories 311.7, Fat 7.3, SaturatedFat 2, Cholesterol 40.1, Sodium 712.3, Carbohydrate 43.5, Fiber 4.6, Sugar 10.8, Protein 18.3
PORK AND CIDER STEW
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the meat with salt and pepper and lightly dredge in flour. Heat the oil in a Dutch oven over medium-high heat. Brown the meat in batches and remove to a plate, adding a little additional oil when necessary. When all of the meat is browned and set aside, add the butter to the Dutch oven to melt. When the butter foams, add the celery, carrots, onions, bay leaf, herb bundle, some salt and pepper and the caraway seeds. Stir to combine and sweat the vegetables for a few minutes. Add the cider and vinegar, and reduce by half. Add the stock and then return the pork to the Dutch oven. Cover and cook about 1 hour over low heat or in an oven preheated to 325 degrees F.
- Stir in the potatoes and apples and continue to cook until the pork is tender, 30 to 40 minutes.
- Cool and store for a make-ahead meal. Reheat over moderate heat and garnish with celery tops to serve.
SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS
Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day
Provided by Anna Glover
Categories Dinner, Main course
Time 6h20m
Number Of Ingredients 19
Steps:
- Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
- Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
- To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
- Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
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- In a large oven safe Dutch oven, saute bacon over medium low heat until the fat is rendered and bacon is crisp. Remove bacon to a bowl.
- Increase heat to medium high. Add pork in 2-3 batches to bacon fat and saute until browned, 5 minutes per batch. Transfer each batch to the bowl.
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- Trim fat from meat. Cut meat into 1-inch pieces. If desired, in a large skillet brown meat in hot oil over medium heat until browned. Transfer meat to a 3-1/2- to 5-1/2-quart slow cooker. Add potatoes, carrots, onions, apple, and celery.
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- Heat the olive oil in a large, lidded casserole over a high heat and fry the pork belly pieces first until browned, then remove from the pot and fry the pork shoulder until browned. Remove the shoulder pieces from the pot and fry the onions in the same fat until lightly browned.
- Return the pork to the pot with the onion and add brandy, thyme, salt, apple cider and mustard. Stir well, cover and simmer for 45 minutes. You may need to add a little water if the pot becomes too dry.
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