Beef stew with herb dumplings

6 servings Prep: 20 mins, Cooking: 1 hr 45 mins
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Try out this warm you up winter beef dish.

By Food24 August 29 2019
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Ingredients (18)

For the stew
2 tbsp oil
1 kg beef knuckle or beef stew
2 onion — sliced
2 garlic — cloves, crushed
1 tbsp flour — cake
3 tbsp Worcestershire sauce
750 ml stock — beef
1 tbsp chakalaka
2 carrots — peeled and cut into chunks
2 potatoes — peeled and cut into chunks
freshly ground black pepper
For the herb dumplings
240 g all purpose or cake flour
1 tsp Baking powder
2 tbsp chopped parsley
2 tsp Worcestershire sauce
1/2 cup medium-fat evaporated milk
1/2 cup sunflower or vegetable oil
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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:

Combine all of the ingredients in bowl and stir until combined. 

Remove the stew from the over, and add the dumpling mixture in dollops of about 1 tablespoon each to the surface of the stew.

Return the stew and dumplings to the oven for about 20 minutes or until dumplings are cooked.



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