Stew with cheesy dumplings
Ingredients
Stew:
- 2 Tbsp (30ml) canola oil
- 2 onions, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 700g beef goulash
- 1 Tbsp (15ml) Marmite
- 1 cup (250ml) beef stock
- 1 cup (250ml) water
- 2-3 fresh or dried bay leaves
- Handful fresh coriander, chopped
Dumplings:
- 2 cups (500ml) cake flour
- 1 tsp (5ml) baking powder
- 1 cup (250ml) milk
- 1 cup (250ml) grated cheddar cheese
- Salt and milled pepper
Method
- Heat oil in a large pot and fry onion, carrots and garlic for 3-5 minutes.
- Add meat and brown for about 5-7 minutes.
- Whisk together Marmite, stock and water and add to pot.
- Add bay leaves, cover and simmer for 30-35 minutes or until beef is tender.
- Combine dumpling ingredients to create a dough.
- Divide dough into 8 pieces and roll using your hands to create dumplings.
- Place on top of stew, cover and simmer for 10-15 minutes or until cooked through.
- Serve immediately.
