Hearty Veg & Bean Stew (with Nyala)

Ingredients:

For The Maize Dumplings:

• 1.5 kg Nyala Super Maize Meal
• 1.5 kg Snowflake Cake Wheat Flour
• 20 teaspoons Snowflake Baking Powder, approx. 6–7 tablespoons
• 300 ml margarine or butter
• 1.2 litres cold water, plus extra if needed
• Salt, to taste

For The Beef Stew:

• 8 kg beef stewing meat (chuck, brisket, or similar), cut into bite-sized cubes
• Onions, chopped, approx. 2 kg
• Carrots, peeled and sliced, approx. 2 kg
• Beef and onion soup powder, 10–15 standard packets, to taste
• 20–30 litres hot water or beef stock, plus extra if needed
• Oil or fat for browning, approx. 500 ml–1 litre
• Optional flavourings: garlic cloves, bay leaves, fresh thyme or rosemary, black pepper, salt to taste

Method

For The Beef Stew:

1. Brown the beef: In one or more very large heavy-bottomed pots, heat the oil over medium-high heat. Brown the beef in batches, turning to colour all sides. Remove and set aside.

2. Sauté the onions: In the same pots, add the chopped onions and cook until soft and golden, scraping up any browned bits for flavour. Return the beef to the pots.

3. Build the gravy: Stir in the beef and onion soup powder. Add enough hot water or stock to just cover the meat. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook until the beef is very tender, stirring occasionally and topping up with additional liquid as needed to maintain a thick gravy.

4. Add the vegetables: Add the carrots and any optional vegetables or herbs. Simmer until the carrots are tender but still hold their shape. Taste and adjust seasoning.

For The Maize Dumplings:

1. Prepare the dough: In very large bowls, combine the maize meal, cake wheat flour, and baking powder. Season lightly with salt. Rub in the margarine or butter until the mixture resembles fine breadcrumbs.

2. Add the liquid: Gradually add the cold water, mixing gently until a soft, slightly sticky dough forms. Do not overmix. Cover and set aside.

3. Cook the dumplings: Drop spoonfuls of dumpling dough (about golf-ball size) onto the gently simmering stew, spacing them slightly apart. Cover tightly and simmer gently until the dumplings are cooked through and fluffy. Avoid lifting the lid too often during cooking.

4. Serve hot: Serve the hearty beef stew with maize dumplings in generous portions, ensuring each serving includes both tender meat, vegetables, and fluffy dumplings.

Go back to Recipe Range