Rich Beef & Milk Stout Stew with Herbed Pap Dumplings

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The only thing better than a classic comfort food is cooking it in a totally different way. This Rich Beef and Milk Stout Stew with Herbed Pap Dumplings makes a yummy, memorable family meal – even picky eaters won’t be able to resist!

Serves: 4-6

1.2 kg beef neck or stewing beef, cut into large chunks
2 tbsp (30 ml) vegetable oil
2 onions, chopped
2 carrots, peeled and sliced
2 celery sticks, chopped
2 garlic cloves, crushed
3 sprigs fresh rosemary
5 fresh bay leaves
2 tsp (10 ml) dried mixed herbs
3 tbsp (45 ml) old brown sherry or port
400 g tinned chopped tomatoes
2 x 340 ml milk stout or beer
1 x 50 g packet brown onion soup
1 tbsp (15 ml) sugar
freshly ground salt and pepper to taste
handful of fresh parsley, chopped

1 c (250 ml) self-raising flour
½ c (125 ml) FEAST Super Maize Meal
1 tsp (5 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
50 g butter
handful of fresh parsley, chopped
zest of 1 lemon
60 – 80 ml cold water

Heat the oil in a large pot and brown the meat briefly. Remove and set aside.

Add the onion, carrot, celery, garlic and herbs and sauté until softened and fragrant. Add the sherry and simmer for a 2 minutes. In a medium bowl, mix the onion soup powder together with the tomatoes, beer and sugar.
Add the beer mixture to the pot and bring to the boil. Place the meat back into the pot, cover and simmer over low heat for 2 hours. Alternatively cook in a 160°C preheated oven at for 2 ½ hours.
While the meat is cooking, prepare the dumpling mixture.
Place the flour, FEAST Super Maize Meal, salt and pepper into a bowl. Rub butter into the dry ingredients until it resembles coarse breadcrumbs.
Add the parsley and zest. Mix in enough water until the mixture comes together to form a stiff dough. Divide into 6 golf ball size pieces.
When the stew has cooked for 2 – 2 ½ hours and the meat is tender, submerge the dumplings into the saucy stew, cover and simmer gently for another 30 minutes or 40 in a 160°C oven. Stir in chopped parsley and season to taste.
Serve with fresh spinach leaves.