Recipe: Beef stew with herb dumplings

Serves 4 – 6      Cooking Time: 2h10 minutes    Prep Time: 15 minutes

Beef Stew:

1.       2 tbsp (30ml) oil

2.       1kg beef knuckle, or beef stew mix

3.       2 onions, sliced

4.       2 cloves garlic, crushed

5.       1 tbsp (15ml) cake flour

6.       3 tbsp (45ml) Worcestershire Sauce

7.       750ml beef stock

8.       1 (410g) can of chakalaka

9.       2 carrots, peeled and cut into chunks

10.   2 potatoes, peeled and cut into chunks, salt, and milled black pepper

Method:

1. Preheat the oven to 180¼C.
2. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side.
3. Set aside.
4. Return the casserole to the stove and fry the onions and garlic over low heat for 5 minutes.
5. Add the cake flour and stir for 1 minute. 
6. Return the meat to the casserole with the Worcestershire Sauce, beef stock and chakalaka.
7. Cover and cook in the oven for 1 hour.
8. Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender

Herb Dumplings

1.      240g (500ml) cake flour

2.      1 tsp (5ml) baking powder

3.      2 tbsp (30ml) fresh parsley chopped

4.      2 tsp (10ml)MAGGI LAZENBY Worcestershire Sauce

5.      ½ cup (125ml) Nestlé Ideal Medium-Fat Evaporated Milk

6.      ½ cup (125ml) oil

Method:

1. Preheat the oven to 180¼C.
2. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side.
3. Set aside.
4. Return the casserole to the stove and fry the onions and garlic over low heat for 5 minutes.
5. Add the cake flour and stir for 1 minute. 
6. Return the meat to the casserole with the MAGGI LAZENBY Worcestershire Sauce,
7. beef stock and chakalaka
8. Cover and cook  in the oven for 1 hour
9. Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender