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.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 6

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)

Directions

Step 1

Cut the pork shoulder into 1-inch cubes. Pat dry with paper towels and season with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Add the carrots and parsnip to the pot. Cook for 3-4 minutes, stirring occasionally.

Step 5

Deglaze the pot by pouring in the apple cider, scraping up any browned bits from the bottom of the pot.

Step 6

Return the seared pork to the pot. Add the chicken or vegetable broth, dijon mustard, thyme, and bay leaf. Stir well to combine.

Step 7

Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 1.5 hours or until the pork is tender.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

Gradually add the milk to the dumpling mixture, stirring gently until a soft dough forms.

Step 12

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.

Step 13

Remove the bay leaf. Taste the stew and adjust the seasoning if necessary.

Step 14

Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(3462.3g)

Amount per serving	% Daily Value*
Calories	4495.8

Total Fat 232.0g	0%
Saturated Fat 99.8g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1068.2mg	0%
Sodium 10382.6mg	0%
Total Carbohydrate 297.9g	0%
Dietary Fiber 23.2g	0%
Total Sugars 80.7g
Protein 282.2g	0%

Vitamin D 132.9IU	0%
Calcium 1548.7mg	0%
Iron 22.4mg	0%
Potassium 5931.9mg	0%

*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.

Source of Calories

Fat: 47.4%

Protein: 25.6%

Carbs: 27.0%