Beef Chuck Stew with Maize Meal Dombolo (with Nyala)

Ingredients:

For the Stew:

• 50 large beef cheeks, approx. 20-25 kg total, depending on size
• 450 ml canola oil
• 10 onions, diced (Approx. 2.5kg)
• 30 garlic cloves, finely chopped (Approx. 150g)
• 10 carrots, diced (Approx. 1.5kg)
• 10 celery sticks, diced (Approx. 1kg)
• 50 ml dried thyme (Approx. 20g)
• 300 ml flour (Approx. 150g)
• 3l red wine
• 5l beef stock
• Salt & pepper to taste, adjust after tasting

For the Pap:

• 1.25kg Nyala Super Maize Meal
• 1.25kg flour
• 300ml salt, adjust to taste
• 50ml dry yeast (Approx. 40g)
• 2.5l warm water, adjust slightly if dough is too sticky or dry

Method

Preparing the Stew:

1. Prep the beef cheeks: Trim off excess fat from all 50 beef cheeks. Season them generously with salt (use about half your total salt estimate here). Divide into batches if needed for searing. This step may take 30-45 minutes for the full quantity.

2. Sear the beef: Heat 300 ml of the canola oil in one or more large heavy-based pots or cast-iron pots over high heat (divide oil and cheeks across pots if cooking in multiple). Once the oil is very hot, add the beef cheeks in batches (avoid overcrowding to ensure proper browning). Sear on all sides until deeply browned, about 4-6 minutes per side per batch. Remove the seared cheeks and set aside. Reduce heat to low-medium.

3. Sauté the vegetables: In the same pot(s), add the remaining 150 ml oil along with the diced onions, garlic, carrots, celery, and dried thyme. Sauté slowly, stirring frequently, until the vegetables are softened and fragrant, about 15-20 minutes. Scrape up any browned bits from the bottom of the pot; these add flavour. If using multiple pots, divide vegetables evenly.

4. Thicken with flour: Stir in the flour along with a generous pinch of salt and pepper (from your remaining amounts). Cook for another 2-3 minutes, stirring constantly to avoid lumps and cook out the raw flour taste.

5. Deglaze and simmer: Pour in the red wine (divide across pots), increase heat to medium-high, and let it simmer until reduced by half, about 10-15 minutes, stirring occasionally. Add the beef stock and return the seared beef cheeks to the pot. Bring everything to a boil, then reduce to a very gentle simmer. Cover and let simmer for about 2-3 hours, or until the beef is fork tender. Check and stir every 30 minutes; add more stock or water if it thickens too much (large volumes evaporate slower, but monitor). Towards the end, taste and adjust salt and pepper

Preparing the Dombolo:

1. Mix dry ingredients: In one or more very large mixing bowls (or a commercial mixer), combine the maize meal, flour, salt (use cautiously as noted), and dry yeast. Mix thoroughly to distribute evenly. This dry mix can be prepared while the stew simmers.

2. Form the dough: Gradually add the warm water (not too hot or it kills the yeast) while stirring until well combined. The dough should be soft but not sticky, add a bit more water or flour if needed. Knead the dough vigorously for 10-15 minutes (use a stand mixer with dough hook for large batches). Grease the bowl with a little oil, place the dough back in, and cover with damp tea towels or plastic wrap.

3. First rise: Set the bowl in a warm, draft-free space (like near a warm oven or in a proofing box). Allow the dough to rise until doubled in size, about 45 minutes to 1 hour (time may vary with temperature).

4. Shape the balls: Once risen, punch down (knock back) the dough to release air. Divide into about 80 even-sized balls. Place them on greased baking trays or sheets, spacing them apart. Cover again and let rise for another 15-20 minutes.

5. Cook with stew: After the stew has simmered for 2-3 hours and the beef is nearly tender, gently place the risen dombolo balls on top of the stew (divide across pots; they should float and steam). Continue simmering for an additional 30-40 minutes, until the dombolos are puffed, cooked through (no doughy centre), and the stew has thickened nicely. Do not lift the lid too often to retain steam.

Serving:

1. Serve hot, with 1-2 dombolo balls per person alongside a generous portion of stew. The dombolo absorbs the flavourful gravy perfectly.

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