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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  • 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

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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