Beef and beer potjie with dumplings
- For the potjie:
- 2 large onions - chopped
- 45 ml olive oil
- 1,5 kg stewing beef
- 60 ml cake flour
- 2 stalks celery - sliced into long strips
- 2 large potatoes - peeled and cubed
- 250 g baby mushrooms - whole
- 425 ml beer
- 45 ml soft brown sugar
- 2 bay leaves
- 15 ml garlic flakes
- 15 ml chopped fresh rosemary
- salt and pepper to taste
- For the dumplings:
- 140 g self-raising flour
- pinch of salt
- 60 g butter
- 30 ml mixed herbs
Fry the onions and carrots in the olive oil in a cast-iron pot until soft.
Remove the vegetables with a slotted spoon and set aside.
Dust the meat with the flour and fry in the same pot until browned all over.
Add the rest of the ingredients and stir well.
Keep the pot over medium heat while you prepare the dumplings.
Make the dumplings.
Sift the self-raising flour and salt together.
Rub in the butter until the mixture resembles breadcrumbs.
Add the rest of the dumpling ingredientsand mix well until it forms a dough.
Roll six equal-sized balls from the dough and place them on top of the meat when it is nearly cooked.
Cover with the lid and cook for another 30 mins in the pot.
An extract from Boerekos With A Twist by Annelien Pienaar, published by NB Publishers.