Name: No-fuss creamy pork stew with herby dumplings
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 6
Ingredients: 2 Tbsp extra virgin olive oil; 1.5kg pork shoulder, rind and excess fat trimmed, cut into 5cm chunks; 1 large brown onion, thickly sliced; 2 carrots, diced; 2 garlic cloves, crushed; 2 Tbsp plain flour; 1 Tbsp dijon mustard; 6 sprigs thyme; 3/4 cup dry white wine; 2 cups chicken stock; Sea-salt flakes and freshly ground black pepper, to season; 300ml thickened light cream for cooking; Olive oil spray; Steamed green beans, trimmed, to serve; BUTTERMILK HERB DUMPLINGS; 2 cups self-raising flour; 80g chilled butter, chopped; 1/2 cup grated parmesan; 1/3 cup roughly chopped fresh flat-leaf parsley, plus extra to serve; 3/4 cup buttermilk (see Cook’s Tip)

If you want a dinner to set and forget, this creamy pork stew with dumplings is your secret weapon. With just 25 minutes of hands-on prep, you can toss everything together, let it cook away, and get on with your evening. The tender pork simmers into a rich, velvety sauce while fluffy herby dumplings cook right on top. It’s a hearty, wholesome meal that tastes like you’ve been cooking all day (even though you haven’t).

Ingredients

2 Tbsp extra virgin olive oil

1.5kg pork shoulder, rind and excess fat trimmed, cut into 5cm chunks

1 large brown onion, thickly sliced

2 carrots, diced

2 garlic cloves, crushed

2 Tbsp plain flour

1 Tbsp dijon mustard

6 sprigs thyme

3/4 cup dry white wine

2 cups chicken stock

Sea-salt flakes and freshly ground black pepper, to season

300ml thickened light cream for cooking

Olive oil spray

Steamed green beans, trimmed, to serve

BUTTERMILK HERB DUMPLINGS

2 cups self-raising flour

80g chilled butter, chopped

1/2 cup grated parmesan

1/3 cup roughly chopped fresh flat-leaf parsley, plus extra to serve

3/4 cup buttermilk (see Cook’s Tip)

Method

Step 1

Preheat oven to 150°C/130°C fan-forced.

Step 2

Heat oil in a large, flameproof, heavy-based baking dish on medium-
high heat. Cook pork, in batches, until browned all over. Transfer to a bowl.

Step 3

Return pan to heat. Add onion and a little extra oil if needed. Cook, stirring occasionally, for 3 minutes or until onion starts to soften. Add carrot. Cook for 5 minutes or until onion has softened. Reduce heat to medium. Add garlic. Cook for 30 seconds or until fragrant. Add flour, mustard and thyme. Cook, stirring,
for 1 minute. Add wine, stirring, until mixture simmers and thickens. Gradually stir in stock. Season with salt and pepper. Bring to a simmer.

Step 4

Cover dish and transfer to oven. Bake for 2 hours, stirring occasionally, until pork is very tender.

Step 5

Meanwhile, to make the dumplings, place flour in a large bowl. Rub in butter until it forms coarse crumbs. Stir in parmesan and parsley. Season. Make a well in the mixture. Stir in buttermilk until well combined and a soft, sticky dough forms. Turn onto a lightly floured surface and press out dough out until 2.5cm in thickness. Using a 5cm cutter, cut dough into rounds.

Step 6

Increase temperature to 190°C/170°C fan-forced. Stir cream into pork stew. Arrange dumplings
on top and spray with oil. Bake for 25–30 minutes or until dumplings are golden and cooked through. Sprinkle with extra parsley and serve with steamed beans.

(Photography Tim Roberts, Styling Lucy Busuttil, Recipes Clare Maguire and Kim Coverdale, Food preparation Tamika O’Neill)

Can I make this stew ahead of time?

Yes! You can cook the pork stew up to the point before adding the dumplings, then cool and refrigerate for up to 2 days. When ready to serve, reheat the stew on the stovetop, then add the dumplings to cook fresh, this way they stay light and fluffy.

Can I freeze this recipe?

You can definitely freeze this recipe. Freeze the stew without the dumplings for up to 3 months in an air tight container. When you reheat, first thaw it in the fridge overnight, then heat it until simmering and freshly make the dumplings and pop them on top.

Can I swap the pork for another protein?

You can absolutely swap the pork for another protein. Chicken thighs are great substitute and cook in a similar time frame. For a vegetarian option, use hearty mushrooms and extra root vegetables.

Clare Maguire

Kim Coverdale