Name: Beef hot pot with dumplings
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 1 kg beef stewing, cubed; 15 ml flour; 30 ml fresh chillies 573; 2 onion chopped; 750 ml stock beef; 1 can tomato purée; 5 ml dried mint; 1 pumpkin cubed; 150 ml sweetcorn frozen; vegetables and mint, to serve; 500 ml flour self-raising; 10-15 ml moroccan spice rub

Recipe Disclaimer

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Ingredients (12)

1 kg	beef — stewing, cubed
15 ml	flour
30 ml	fresh chillies — 573
2	onion — chopped
750 ml	stock — beef
1 can	tomato purée
5 ml	dried mint
1	pumpkin — cubed
150 ml	sweetcorn — frozen
	vegetables — and mint, to serve

DUMPLINGS:

500 ml	flour — self-raising
10-15 ml	moroccan spice rub

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Method:

Toss the meat in the flour. Heat the oil in a large saucepan and brown the meat in batches.

Return all the meat to the saucepan, add the onions and cook for five minutes. Add the stock, tomato puree and mint and bring to the boil.

Reduce the heat and simmer for 1¹/₂hours until the meat is almost soft.

Add the pumpkin and simmer for a further 10 minutes.

Dumplings:
Mix together the flour, eggs, Moroccan spice and enough water to make a dough that you can spoon. It must not be too soft.

Add the corn to the beef then spoon the dumpling mixture on top of the stew. Cover with the lid and simmer gently for 20 minutes, without lifting the lid, until the dumplings are done. Garnish with mint leaves and serve with a side dish of vegetables, if you prefer.

Image and text: Ideas magazine.

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