Cider Pork Stew with Cheddar Dumplings
Warm up your kitchen and your soul with this hearty Cider Pork Stew with Cheddar Dumplings, a comforting classic with a savory twist. Tender chunks of seared pork shoulder simmered to perfection in an aromatic broth of apple cider, dijon mustard, and fresh herbs create a rich, flavorful base. Hearty root vegetables like carrots and parsnips add a touch of sweetness and depth, while the fluffy, golden cheddar dumplings—made from scratch with sharp cheddar cheese—bring a satisfying, cheesy bite to every spoonful. Perfect for cozy nights or a family gathering, this slow-simmered stew delivers the perfect balance of savory, tangy, and creamy indulgence, making it an instant cold-weather favorite. Serve it straight from the pot, garnished with fresh parsley, for a dish that’s as heartwarming as it is delicious. Keywords: cider pork stew, cheddar dumplings, hearty stew recipe, cold-weather comfort food, pork stew with dumplings.
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Recipe Information
Ingredients
- 2 lbs pork shoulder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 1 medium parsnip, peeled and sliced
- 2 cups apple cider
- 4 cups chicken or vegetable broth
- 1 tablespoon dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 4 tablespoons butter, cubed and cold
- 1.5 cups all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- 0.5 teaspoons salt (for dumplings)
- 1 cup cheddar cheese, shredded
- 0.75 cups whole milk
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Cut the pork shoulder into 1-inch cubes. Pat dry with paper towels and season with salt and pepper.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the pork on all sides until browned. Remove the pork and set aside.
Reduce the heat to medium. Add the diced onion to the pot and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
Add the carrots and parsnip to the pot. Cook for 3-4 minutes, stirring occasionally.
Deglaze the pot by pouring in the apple cider, scraping up any browned bits from the bottom of the pot.
Return the seared pork to the pot. Add the chicken or vegetable broth, dijon mustard, thyme, and bay leaf. Stir well to combine.
Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 1.5 hours or until the pork is tender.
In a small bowl, mix 2 tablespoons of flour with 2 tablespoons of cold water until smooth. Stir the mixture into the stew to thicken it slightly. Cook for an additional 10 minutes.
While the stew is simmering, prepare the dumplings. In a large bowl, whisk together 1.5 cups of flour, baking powder, and 0.5 teaspoons of salt.
Cut the cold butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the shredded cheddar cheese.
Gradually add the milk to the dumpling mixture, stirring gently until a soft dough forms.
Drop spoonfuls of the dough onto the surface of the stew. Make sure the dumplings have enough space to expand. Cover the pot and simmer for 12-15 minutes, or until the dumplings are cooked through and fluffy.
Remove the bay leaf. Taste the stew and adjust the seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.0 g | 297% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1068 mg | 356% | |
| Sodium | 10383 mg | 451% | |
| Total Carbohydrate | 297.9 g | 108% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 80.7 g | ||
| Protein | 282.2 g | 564% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1549 mg | 119% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5932 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
