Dumplings or amadombolo were usually reserved for big traditional family gatherings on my grandfather’s farm, but occasionally Mom would surprise us with a hearty stew served with dumplings. And this easy dumpling recipe will ensure it becomes a weekly treat during winter.
- For the beef stew
- 45 ml cake flour
- salt and freshly ground black pepper to taste
- 500 g stewing beef
- 30 ml olive oil
- 2 onions, chopped
- 1 large carrot, peeled and chopped
- 1 bay leaf
- 4 sprigs fresh thyme
- 250 g button mushrooms, halved
- 30 ml tomato paste
- 410 g can chopped tomatoes
- 500 ml beef stock
- For the dumplings
- 280 g cake flour, sifted
- 5 ml salt
- 5 ml white sugar
- 5 g instant dry yeast
- about 375 ml warm water
- And for dessert? Try this Bluberry-Ripple Baked Cheesecake.
- Season the flour with salt and pepper and use to coat the beef.
- Heat the oil in a large saucepan with a tight-fitting lid over high heat and brown the beef in batches. Set aside all the meat.
- To the same saucepan, add the onions, carrot, bay leaf, thyme and mushrooms. Sauté until the vegetables begin to soften and brown.
- Add the tomato paste, tomatoes and stock and bring to a simmer.
- Return the beef to the pan, cover with the lid and gently simmer for 1 hour or until the meat is tender.
How to make dumplings for stew
- In the meantime, make the dumplings by mixing the flour, salt, sugar and yeast in a bowl and adding enough warm water to form a soft and pliable dough.
- Knead the dough until elastic, cover the bowl with cling film and leave to rise for 30 minutes in a warm place.
- Pinch off small bits of dough, roll into balls and place onto the stew, which by now has been cooking for about 45 minutes.
- Replace the lid and simmer for a further 15 minutes or until the dumplings have cooked through.