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Tomato beef stew with herbed dumplings

Tomato beef stew with herbed dumplings

Ingredients 12
Servings 4
Time 15 minutes


  • 750
    beef stewing steak (on the bone), cut into smaller chunks
  • salt and freshly ground pepper
  • 15
    olive oil
  • 2
    onions, chopped
  • 2
    garlic cloves, crushed
  • 50
    tomato paste
  • 1
    can, chopped tomatoes
  • 1
    beef stock
  • 375
    self-raising flour
  • 30
    mixed dried herbs
  • 125
    butter, diced


1h 15 minutes

This hearty dish will soon become a supper staple.

1. Season the meat withsalt and freshly ground pepper.

2. Heat the oil and brown the meat. Add the onions, garlic and tomato paste and stir-fry for a few minutes.

3. Add the tomatoes and stock and simmer for 45 minutes or until the meat is tender. Add more water if

necessary – the stew should have plenty of liquid.

4. Heat the oven to 200 °C. Transfer the stew to a deep ovenproof dish.

5. Dumplings Mix the flour and herbs and rub in the butter. Add a little water to form a stiff dough.

6. Pinch off pieces of the dough and roll into balls. Arrange on top of the stew, cover with foil and bake for 20-25 minutes or until the dumplings are done. Serve with rice*.

TIP: These dumplings are perfect with potjiekos too. Arrange the dough balls on top of the cooked potjiekos, over with the lid and simmer until the dumplings are done.


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