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 Tbsps (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 Tbsps (30ml) Fresh Parsley, Chopped
1/2 Cup (125ml) NESTLÉ Ideal Evaporated Milk
METHOD
Preheat the oven to 180°C
Heat the cooking oil in an ovenproof casserole pan and brown the meat for 2 to 3 minutes on the stove. Remove the meat from the casserole pan and set aside.
Return the casserole pan to the stove and fry the onions and garlic on low heat for 5 minutes. Add the cake flour and stir for about 1 minute to thicken the mixture.
Place the meat back into the casserole pan and stir in the MAGGI LAZENBY Worcestershire sauce, beef stock and chakalaka. Cover the casserole pan and place in the preheated oven to cook for an hour.
Carefully remove the casserole pan from the oven and add in the previously cut and peeled carrots and potatoes. Season to taste with salt and black pepper and place the casserole back in the oven for a further 45 minutes or until the meat is cooked and tender.
Finally, sit back and enjoy the fruits of your labour as you and your loved ones savour every mouthful!
