Recipe by QUIRKYIQ
"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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boneless country-style pork ribs, cut into 1-inch chunks
cloves garlic, crushed
1 1/2 pounds
potatoes, peeled and cubed
beef bouillon granules
carrots, peeled and cut into 1/2-inch pieces
1 1/2 tablespoons
ground black pepper
all-purpose flour, sifted
1 1/2 teaspoons
dried sage, crumbled
milk, or as needed
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.
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.
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 and added just enough water to make a dough and it worked like a charm.
Thank you so much for sharing your great recipe.
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.
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!
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 ails! Move aside chicken-noodle soup!
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Rib Stew with Sage Cornmeal Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
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