Pork Stew with Cornmeal Dumplings

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1 pound boneless pork shoulder roast

1 clove garlic, minced

1 tablespoon cooking oil

4 medium carrots, cut into ½-inch pieces (2 cups)

2 medium potatoes, peeled and cubed (2 cups)

1 12 ounce can (1-½ cups) beer or 1-½ cups apple juice

¼ cup quick-cooking tapioca

1 tablespoon sugar

1 tablespoon Worcestershire sauce

2 bay leaves

1 teaspoon dried thyme, crushed

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon pepper

1 28 ounce can tomatoes, cut up

½ cup all-purpose flour

½ cup shredded cheddar cheese

⅓ cup yellow cornmeal

1 teaspoon baking powder

Dash pepper

1 beaten egg

2 tablespoons milk

2 tablespoons cooking oil

2 tablespoons shredded cheddar cheese

Directions at bhg.com

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