Beef Stew with Dumplings
Tips
You can make this stew even more nutritious by adding extra veggies such celery, carrots, mushrooms, butternut, leeks and peppers. Put the vegetables in the pot towards the end of the cooking time (about 30 minutes before you serve the stew), so they don't cook down to a mush.
A traditional favourite that might well bring a tear to the eye of any South African longing for a taste of home: rich and hearty beef stew topped with feather-light dumplings. The dumplings are surprisingly easy to make using self-raising flour and amasi (sour milk).
Feeds
8Person
Preparation time
140Min.
intermediate
Ingredients
- For the stew
- 30 ml (2 Tbsp) vegetable oil
- 1 kg stewing beef
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 30 ml (2 Tbsp) Robertsons Barbecue Spice
- 2 x 400 g tins whole peeled tomatoes
- For the dumplings
- 150 g self-raising flour
- 100 g margarine
- 160 ml fermented milk (Amasi)
- 30 ml (2 Tbsp) chopped fresh parsley
Preparation method
Nutrition
- Nut Free
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