Beef stew is a hearty, warm meal across the world, that leaves you with that aaaah feeling! Dombolo is a traditional South African steamed bread, this one is easy to make as it uses baking powder.
This Beef Stew with dombolo – Minah’s beef stew is even more special as we celebrate our South African heritage because we ran a competition amongst our team to get their family favourites. Minah is a cashier at our Middelburg branch.
Prep time 20 minutes
Cooking time 3 hours
Serves 6
Ingredients
Directions
Ingredients
For the Beef Stew:
20ml (4 tsp) olive oil
1 onion, chopped
3 carrots, peeled and diced
2 mixed bell peppers, chopped
2kg stewing beef, cut into large pieces
1kg Food Lover’s Potjie Potatoes
Fresh chillies, chopped *to taste and optional
1.5L (6 cups) beef stock
30ml (2 Tbsp) Worcestershire sauce
15ml (1 Tbsp) Six Gun Spice
To Thicken:
45ml (3 Tbsp) corn flour
45ml (3 Tbsp) Rama margarine or butter, melted
For the Dombolo:
250ml (1 cup) flour
20ml (4 tsp) baking powder
1 carrot, peeled and grated
60ml (1/4 cup) Rama margarine or butter
Water, if needed
Directions
For the Beef Stew:
Heat a large pot on a high heat with the olive oil and fry the onions, carrots and bell peppers for about 5-6 minutes.
Remove from the pot and brown the stewing meat. Add the onion mixture back into the pot along with the rest of the ingredients.
Lower the heat and cook for about 2 ½ hours on a low heat with a lid.
To Thicken:
Melt the butter and combine with the corn flour to make a slurry, add to the stew along with the dombolo.
For the Dombolo:
Combine all ingredients to form a dough. Make golf ball sized balls and place them in the stew.
Cook on a medium heat with a lid for about 30 minutes or until cooked.
Garnish the stew with fresh parsley and enjoy!
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