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Beef Stew with Herb Dumplings

Serves 6 Prep 15 mins Cook 130 mins
  • 155ml Cooking Oil
  • 1kg Beef Knuckle, or Beef Stew Mix
  • 2 Onions, sliced
  • 2 Garlic Cloves, Crushed
  • 1 Tbsp (15ml) Cake Flour
  • 3 Tbsp (55ml) MAGGI LAZENBY Worcestershire Sauce
  • 750ml Beef Stock
  • 1 Can (410g) Chakalaka
  • 2 Carrots, peeled and cut into chunks
  • 2 Potatoes, peeled and cut into chunks
  • Salt
  • Black Pepper
  • 240g Cake Flour
  • 1 tsp (5ml) Baking Powder
  • 2 Tbsp (30ml) Fresh Parsley, chopped
  • 1/2 Cup (125ml) NESTLÉ Ideal Medium Fat Evaporated Milk
  1. 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.

  2. 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.

  3. Add the remaining ingredients and cook for a further 45 minutes, or until the meat is tender.


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