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Beef stew with herb dumplings


Beef stew with herb dumplings

Ingredients 19
Servings 4-6
Time 15 min

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

2 hr 10 min
 

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

 

Read more on: casseroles  |  winter  |  beef stew recipes
 

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