Beef Stew with Dumplings

Name: Beef Stew with Dumplings
Yield: Serves 4–6
Ingredients: 280 g cake flour, sifted; 5 ml white sugar; 5 g instant dry yeast; 500 ml beef stock; 1 large carrot, peeled and chopped; about 375 ml warm water; 45 ml cake flour; 4 sprigs fresh thyme; 1 bay leaf; 5 ml salt; 500 g stewing beef; salt and freshly ground black pepper to taste; 30 ml olive oil; 250 g button mushrooms, halved; 2 onions, chopped; 30 ml tomato paste; 410 g can chopped tomatoes

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Simply Delicious

By Zola Nene

Published 2016

About

Dumplings or amadombolo were usually reserved for big traditional family gatherings on my grandfather’s farm, but occasionally Mom would surprise us with a hearty stew served with dumplings.

Ingredients

45 ml cake flour
salt and freshly ground black pepper to taste
500 g stewing beef

Stew
Main course

Method

Season the flour with salt and pepper and use to coat the beef.
Heat the oil in a large saucepan with a tight-fitting lid over high heat and brown the beef in batches. Set aside all the meat.
To the same saucepan, add the onions, carrot, bay leaf, thyme and mushrooms. Sauté until the vegetables begin to soften and brown.
Add the tomato paste