Beef Stew and Madombi

12 December, 2012

Ingredients

400g Beef

25ml Cooking oil

1 medium Onion, 1 clove of garlic

1 finger Carrot, 1 med potato

1 Green Pepper, 1 fresh tomato

1 Tablespoon of Tomato paste

Seasoning

Salt to taste

Parsley for garnish

Method

1. Remove excess sinew and fat from beef, cut into 2cm pieces and season.

2. Boil the beef for about 30min

3. Remove the stock from the beef, fry the beef separately till lightly brown.

4. Add roughly cut onion, green pepper, tomato, garlic and continue frying to a goldencolour.

5. Mix in the stock and continue to boil for 30 -45min

6. Correct seasoning, add the carrot and lower the heat to allow the sauce to simmer gently

7. Serve and garnish with chopped parsley, quartered potatoes and carrot on top of the meat

Dumplings

(Madombi)

Ingredients

500g Bread Flour

10g Dried Yeast

1 Cup lukewarm water

1 tablespoon sugar

1 tablespoon salt

Method

1. Sift the flour into a deep mixing bowl

2. Add to the flour all dry ingredients and mix well

3. Make a well in the centre and add the warm water and work it out till you totally mix out all

the flour into a soft dough. Knead it for about 2min and cover it to prove or till it has double

up in size.

4. Prepare a “trivet” (use beef bones) in a pot for steaming the dough. Add water with salt.

5. Knock back the dough and mould to half the size you wish to see the dumplings finally

coming to.

6. Place it on the bones and tightly cover the pot for about 15min - 20min. Check with

skewer or cook’s fork if cooked. When ready, the skewer will come out clean.

7. Serve with any gravy of your choice. Serve with the beef stew.