Pork Rib Stew with Sage Cornmeal Dumplings

Pork Rib Stew with Sage Cornmeal Dumplings


"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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4 h 15 m servings 364 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 951 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.


  1. 15 Ratings

Most helpful positive review

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 ga...

Most helpful critical review

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...

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 ga...

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.

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 a...

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 dumpli...

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! ...

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.

This is honestly the best stew I've ever had. I used just enough milk so that the dumpling mixture would be a bit thicker and I used fresh sage rather than dried. I think this stew will cure all...

Wonderful Recipe! Hats off to the chef! I made a few changes. No bullion because of MSG, I slow cooked in a crockpot before boiling in dumplings, and last I sub Tony Chacheres Creole Seasoning f...

Awesome! Perfect for a snowy evening. The dumplings are so flavorful, and thicken the broth perfectly.