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  • Stew:
  • 2 roughly chopped onions
  • 1 green pepper also roughly chopped
  • 500 g beef cubes
  • 2 cubes of beef pot stock
  • veggies of your choice
  • 1 packet of oxtail soup powder
  • Dumplings: sift together
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 ml salt
  • Dumpling mix:
  • 1 tablespoon butter
  • 1 egg
  • 125 ml milk

Fry onions and green pepper for a few minutes,  add the beef cubes of your choice.
Add pepper, potjiekos spice and beef pot stock.
Give a good stir before adding 1 cup of water.
Put the lid on and simmer for 1 hour.
Add veggies (I used baby potatoes and big chunks of peeled carrots) and cook until tender – add water if needed, but not too much, it must not cover the food completely.
Mix oxtail soup (I used the 2 in 1 with bbq spice) with a cup of water and add to the meat.
Put on lowest temperature, cover and make the dumplings.

Rub the butter into the flour and set aside.
Add the egg to the milk and mix well.
Add the milk mixture to the flour mixture and mix until a smooth dough.

Drop tablespoons of the dough on top of the meat, cover and simmer for 30 minutes (do not open the pot whilst cooking the dumplings).
Remove from stove and let it rest for 10 minutes before opening the pot.
Serve immediately.

Recipe and photo: Natacha Visagie

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