Hearty Beef Stew with Maize Dumplings (with Nyala)

Ingredients:

For The Maize Dumplings:

• 1.5 kg Nyala Super Maize Meal
• 1.5 kg Snowflake Cake Wheat Flour
• 20 tsp, about 6–7 tbsp Snowflake Baking Powder
• 300 ml margarine or butter
• 1.2 litres cold water, add gradually; you may need a bit more or less to get a soft dough
• Salt to taste

For The Stew:

• 8 kg beef stewing meat, chuck, brisket, or similar cuts, cut into bite-sized cubes
• 2 kg onions, chopped
• 2 kg carrots, peeled and sliced or chopped
• Beef and onion soup powder, 10–15 standard packets, adjust to taste
• 20–30 litres hot water or beef stock, start with less; add more during cooking as needed for gravy consistency
• Oil or fat for browning, about 500 ml –1 litre total
• Optional extras for flavour: garlic, 20–30 cloves minced, bay leaves 10–15, fresh thyme/rosemary, black pepper, salt to taste

Method

For The Dumplings:

1. Sift dry ingredients: In very large bowls, sift together the Nyala Super Maize Meal, Snowflake Cake Wheat Flour, and baking powder.

2. Add fat: Add salt to taste, then rub in the margarine or butter with your fingertips until the mixture resembles fine breadcrumbs.

3. Make dough: Gradually add the cold water and mix gently to form a soft, slightly sticky dough. Do not overmix. Cover and set aside until the stew is ready for dumplings.

For The Stew:

1. Brown the beef: Heat oil in very large heavy pots. Brown the beef cubes on all sides in batches, taking care not to overcrowd the pot. Remove and set aside.

2. Cook onions: In the same pots, fry the chopped onions until soft and golden. Return the browned beef to the pots.

3. Add liquid and simmer: Stir in the beef and onion soup powder, then add enough hot water or stock to just cover the meat. Bring to a boil, then reduce to a low simmer. Cover partially and cook for 1½–3 hours, stirring occasionally and adding more liquid if needed, until the meat is very tender.

4. Add vegetables: Add the carrots and simmer for another 15–30 minutes until tender but not mushy. Taste and adjust seasoning as needed. The stew should have a rich, thick gravy.

5. Add dumplings: Drop spoonfuls of dumpling dough onto the simmering stew, spacing them apart as they will expand.

6. Cook dumplings: Cover tightly with lids and simmer gently for 10–20 minutes, until the dumplings are cooked through and fluffy.

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