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
- 3 cloves
- 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.
- SUET DUMPLINGS
- 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
