|750 g||beef — sstewing meat|
|salt and freshly ground black pepper|
|15 ml||fresh chillies — 573|
|2||onion — chopped|
|2||garlic — cloves, crushed|
|50 g||tomato paste|
|1 cup||tinned tomatoes — chopped|
|1 l||stock — beef|
|375 ml||flour — self-raising|
|30 ml||dried mixed herbs|
|125 g||butter — diced|
1. Season the meat with salt 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*.
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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