2 pounds pork stew meat, cut into 1-inch cubes
2 tablespoons vegetable oil
1 medium onion, cut into thin wedges
1 clove garlic, minced
1 (28 ounce) can tomatoes, cut up
1 (12 ounce) can (1 1/2 cups) beer
1 tablespoon granulated sugar
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme, crushed
2 bay leaves
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
Cornmeal Dumplings
Paprika (optional)

In a 4-quart Dutch oven brown meat, one-half at a time, in hot oil. Return all meat to pan. Add onion, garlic, undrained tomatoes, 1 cup of the beer, sugar, Worcestershire sauce, thyme, bay leaves, nutmeg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours or until meat is tender. Spoon off fat.

Blend flour and remaining beer together; stir into stew. Cook and stir until thickened and bubbly. Prepare Cornmeal Dumplings. Drop batter by rounded tablespoonsful onto the boiling stew mixture to make 8 dumplings. Sprinkle tops with paprika, if desired. Cover and simmer, without lifting cover, 10 to 12 minutes or until dumplings are done.

Makes 8 servings.

Cornmeal Dumplings
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Dash of pepper
1 beaten egg
2 tablespoons milk
2 tablespoons vegetable oil
1 (8 3/4 ounce) can whole kernel corn

Stir together flour, cornmeal, baking powder, salt and pepper. Combine egg, milk and vegetable oil. Add to flour mixture and stir until blended. Stir in drained whole kernel corn.