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Cut pork into 1-inch cubes. In a large skillet, brown pork and garlic in 1 tablespoon hot oil. Drain well.
Meanwhile, in a 3-1/2- or 4-quart slow cooker, combine carrots, potatoes, beer (or apple juice), tapioca, sugar, Worcestershire, bay leaves, thyme, salt, nutmeg and 1/4 teaspoon pepper. Stir in browned meat and undrained tomatoes. Cover; cook on Low for 9 to 11 hours or on High for 4 to 5 hours.
In a medium bowl, stir together flour, 1/2 cup Cheddar, cornmeal, baking powder and a dash of pepper. Combine egg, milk and the remaining 2 tablespoons oil. Add to flour mixture; stir with a fork just until combined.
If using Low, turn slow cooker to High. Remove bay leaves. Stir stew; drop dumplings by tablespoonfuls onto stew. Cover; cook for 50 minutes more (do not lift cover). Sprinkle dumplings with the remaining 2 tablespoons Cheddar.