Beef Stew with Herb Dumplings
Serves 4-6 Prep Time: 15 minutes Cooking Time: 2 hours 10 minutes
Ingredients
2 tbsp (30ml) oil
1kg beef knuckle, or beef stew mix
2 onions, sliced
2 cloves garlic, crushed
1T (15ml) cake flour
3 tbsp (45ml) MAGGI LAZENBY Worcestershire Sauce
750ml beef stock
1 (410g) can of chakalaka
2 carrots, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
Salt and milled black pepper
Method
Preheat the oven to 180˚C. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side. Set aside. Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes. Add the cake flour and stir for 1 minute. Return the meat to the casserole with the MAGGI LAZENBY Worcestershire Sauce, beef stock and chakalaka. Cover and cook in the oven for 1 hour. Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender
Herb Dumplings
Ingredients
240g (500ml) cake flour
1t (5ml) baking powder
2T (30ml) fresh parsley chopped
2t (10ml) MAGGI LAZENBY Worcestershire Sauce
½ cup (125ml) Nestlé Ideal Medium-Fat Evaporated Milk
½ cup (125ml) oil
Method
Preheat the oven to 180˚C. Heat the oil in an ovenproof casserole and brown the meat for 2-3 minutes per side. Set aside. Return the casserole to the stove and fry the onions and garlic over a low heat for 5 minutes. Add the cake flour and stir for 1 minute. Return the meat to the casserole with the MAGGI LAZENBY Worcestershire Sauce, beef stock and chakalaka. Cover and cook in the oven for 1 hour. Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender