Family Meals
Supper
Dinner
PREP:
15 MINS
COOK TIME:
130 MINS
DIFFICULTY:
Challenging
SERVES:
10
Beef Stew with Herb Dumplings
INGREDIENTS
50ml 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 Evaporated Milk
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.
