Beef stew with herb dumplings

Try out this warm you up winter beef dish.

Preparation time : 15 min Cooking time : 2 hr 10 min Servings : 4-6
Ingredients
  • 2 Tbs oil
  • 1 kg beef knuckle or beef stew
  • 2 onion, sliced
  • 2 cloves garlic, crushed
  • 1 Tbs cake flour
  • 3 Tbs Worcestershire sauce
  • 750 ml beef stock
  • 1 can chakalaka
  • 2 arrots, peeled and cut into chunks
  • 2 potatoes, peeled and into chunks
  • pinch salt
  • pinch milled black pepper
  • HERB DUMPLINGS
  • 240 g cake flour
  • 1 tsp baking powder
  • 2 Tbs fresh parsley, chopped
  • 2 tsp Worcestershire sauce
  • 1/2 cup medium -fat evaporated milk
  • 1/2 cup oil
Method

Preheat the oven to 180C.

 

Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side.

 

Set aside.

 

Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes.

 

Add the cake flour and stir for 1 minute. 

 

Return the meat to the casserole with the Worcestershire Sauce, beef stock and chakalaka.

 

Cover and cook in the oven for 1 hour.

 

Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender.

 

For dumplings:

 

Preheat the oven to 180C.

 

Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side.

 

Set aside.

 

Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes.

 

Add the cake flour and stir for 1 minute. 

 

Return the meat to the casserole with the Worcestershire Sauce,

beef stock and chakalaka

 

Cover and cook in the oven for 1 hour

 

Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender