Pork And Apple Stew With Dumplings - cooking recipe

Ingredients

1/2 c. low fat milk
2 Tbsp. flour
1 Tbsp. plus 1 tsp. oil
1 lb. pork shoulder (for stew, cut into 3/4 in. pieces)
1 small onion, coarsely chopped
2 ribs celery, thinly sliced
2 c. bagged baby carrots
1/2 tsp. each: dried rosemary and thyme
3/4 tsp. salt
4 c. chicken broth (or 3-1/2 c. broth & 1/2 c. apple juice)

Preparation

Put milk and flour in a jar with a tight fitting lid.
Shake until blended; set aside.
Heat oil in 4 - 5 qt. dutch oven over medium high heat.
Add pork and saute 2 minutes until no longer pink.
Remove with a slotted spoon to a plate.
Add onion, celery and carrots to pot.
Cook over medium heat about 5 minutes until onion and celery have softened.
Add pork, rosemary, thyme and salt.
Cook 1 minute until fragrant.
Add broth, cover and bring to a boil.
Shake jar to remix milk mixture.
Stir into stew. Bring to a simmer and cook 3 minutes or until slightly thickened and creamy.