Pork Stew With Cornmeal Dumplings (Crock Pot) - cooking recipe

Ingredients

1 1/2 lbs pork roast, boneless
3 garlic cloves, minced
1 tablespoon olive oil
5 medium carrots, cut 1/2 inch pieces
3 medium potatoes, peeled and cubed
1 1/2 cups water
1/4 cup tapioca (quick cooking)
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon thyme, dried and crushed
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 (28 ounce) can tomatoes, cut up
Cornmeal Dumplings
1/2 cup flour
1/2 cup cheddar cheese
1/3 cup cornmeal, yellow
1 teaspoon baking powder
1 dash pepper
1 egg, beaten
2 tablespoons milk
2 tablespoons oil
2 tablespoons cheddar cheese, shredded (to sprinkle)

Preparation

Cut the pork into 1 inch cubes.
In a skillet, brown the pork and the garlic in hot oil; drain well.
Meanwhile, in a crock pot combine carrots, potatoes, water, tapioca, sugar, Worcestershire sauce, bay leaves, thyme, salt, nutmeg, and pepper.
Stir in the browned meat and undrained tomatoes; cover and cook on low for 9-11 hours or on high for 4 to 5 hours.
If the stew was cooked on low turn to high.
Prepare the cornmeal dumplings.
Remove the bay leaves and stir the stew.
Drop the dumplings by the tablespoon onto the stew.
Cover and cook for 50 minutes more (DO NOT LIFT THE COVER UNTIL TIME IS UP).
Sprinkle the dumpling with cheese.
For dumplings: in a medium mixing bowl, stir together flour, 1/2 cup cheese, cornmeal, baking powder, and pepper.
Combine beaten egg, milk, and oil; add to the flour mixture; stir with a fork just until combined.
Use in the pork stew for the dumplings.