GREEN BEAN AND TOMATO STEW WITH DUMPLINGS AND BABY POTATOES
15 ml (1 tablespoon) olive oil
1 tablespoon butter
1, 5 kg short rib, cut into bite sized chunks
2 onions, chopped
2 big tomatoes, skin removed and copped
1 tablespoon tomato purée
salt and freshly ground black pepper
500 g fresh green beans, cleaned
10 ml (2 teaspoon) dried oreganum
2 sprigs fresh thyme
1 stick cinnamon
1 beef stock sachet (or 1 beef stock cube)
1 whole green chilli
6 baby potatoes
80 ml (1⁄3 cup) water
½ teaspoon nutmeg
1 tablespoon Bisto, mixed with water
Heat oil and butter in a non-stick pan. Fry meat until browned.
Add onions and fry for 5 minutes until soft not browned.
Add beef stock sachet.
Add thyme, oregano, nutmeg, cinnamon, cloves, salt and pepper to taste.
Add tomato, cook until meat is soft +- 2 hours.
Add green beans and baby potatoes and cook till soft. (Add water if necessary).
Slowly teaspoon by teaspoon add your Bisto until sauce reached desired thickness.
With a tablespoon, drop balls of dumpling dough on stew and with your lid on, cook for 15 minutes until done.
1 cup all purpose flour
1 teaspoon baking powder
1 tablespoon suet
1 teaspoon salt
1 teaspoon sugar
2 tablespoon fresh thyme
1 teaspoon chives
½ cup of cold water
Combine the flour, suet, sugar and salt in a large mixing bowl. Add herbs, if using.
Slowly add a little water at a time and begin to mix in with a spoon until a dough starts to form.
Once you have a soft dough with specks of the suet still visible stop mixing, as you don’t want to overwork the dough. If it is too sticky, add a tiny bit more flour.
With a dessert spoon, put balls of dough onto your stew about 15 minutes before serving. Keep lid on!
Nota: Suet is die harde wit vet rondom niere van diere en word gebruik in poedings, pasteie, ens. Jy kan gewone Holsum ook gebruik.
Recipe: Amanda Conradie
Photo: Elize de Kock