Beef Stew with Dumplings
A traditional favourite that might well bring a tear to the eye of any South African longing for a taste of home: rich and hearty beef stew topped with feather-light dumplings. The dumplings are surprisingly easy to make using self-raising flour and amasi (sour milk).
- For the stew
- 30 ml (2 Tbsp) vegetable oil
- 1 kg stewing beef
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 30 ml (2 Tbsp) Robertsons Barbecue Spice
- 2 x 400 g tins whole peeled tomatoes
- For the dumplings
- 150 g self-raising flour
- 100 g margarine
- 160 ml fermented milk (Amasi)
- 30 ml (2 Tbsp) chopped fresh parsley
- Heat the oil in a large pot over a medium-high heat. Fry the beef in batches for 5 - 7 minutes on each side, or until nicely browned. Remove from the pot and set aside.
- Add the onion and garlic to the pot and fry for 5 minutes, or until golden brown.
- Put the beef cubes back into the pot and add the Robertsons Barbecue Spice and tinned tomatoes. Bring to the boil, then lower the heat and simmer for 1½ hours, or until the meat is tender.
- About 45 minutes before the stew will be served, make the dumplings. Using your fingertips, rub the margarine into the flour until it resembles coarse bread crumbs. Add the amasi and parsley, and mix lightly until just combined.
- Divide the dough into 8 pieces, roll into loose balls and place on top of the stew. Cover the stew with a lid and simmer for 30 - 35 minutes, or until the dumplings are cooked.
- Serve your stew hot with green vegetables on the side.
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