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