Tomato beef stew with herbed dumplings

By Carmen Niehaus
04 November 2016

This hearty dish will soon become a supper staple.

Serves 4 Preparation: 15 min Cooking: about 1¼ hours

  • 750 g beef stewing steak (on the bone), cut into smaller chunks
  • salt and freshly ground pepper
  • 15 ml (1 T) olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 50 g tomato paste
  • 1 can (410 g) chopped tomatoes
  • 1 litre (4 c) beef stock

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DUMPLINGS

  • 375 ml (1½ c)
  • self-raising flour
  • 30 ml (2 T) mixed dried herbs
  • 125 g butter, diced

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*.

You may also like: Three-bean and tomato stew

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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