WOW. I *loved* this recipe. The seasonings are perfect—the chili powder just adds a warm note, without it tasting like chili. I made it in the pressure cooker in the morning, and then reheated it and added the dumplings right before dinner. I roasted the pork ribs and then cooked them in the pressure cooker with the whole potatoes for 15 minutes. When the pressure dropped, I added chopped carrots and parsnips plus a chopped sweet potato, just for the heck of it, and simmered for about 20 minutes until the veggies were tender. I chilled it and then cut the whole potatoes into chunks. I did have trouble with the dumplings: instead of being a dough, it was more like pancake batter. Still delicious! Just not very dumpling-y. Next time, I'll just add enough milk to hold them together. Also, since I made this in the pressure cooker, the liquid didn't evaporate so I should've cut down the amount of water. Oh, and I didn't have beef bouillon so I used one can of chicken broth (milder than beef) and water. Perfect fall stew.
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WOW. I *loved* this recipe. The seasonings are perfect—the chili powder just adds a warm note,...