Cooking FEVERishly — beef and beer potjie with dumplings
For the potjie
• Two large onions — chopped
• 45 ml olive oil
• 1,5 kg stewing beef
• 60 ml cake flour
• Two stalks celery — sliced into long strips
• Two large potatoes — peeled and cubed
• 250 g baby mushrooms — whole
• 425 ml beer
• 45 ml soft brown sugar
• Two bay leaves
• 15 ml garlic flakes
• 15 ml chopped fresh rosemary
• Salt and pepper to taste
FOR THE DUMPLINGS
• 140 g self-rising flour
• Pinch of salt
• 60 g butter
• 30 ml mixed herbs
METHOD (45 MINS)
Fry the onions and carrots in the olive oil in a cast-iron pot until soft.
Remove the vegetables with a slotted spoon and set aside.
Dust the meat with the flour and fry in the same pot until browned all over.
Add the rest of the ingredients and stir well.
Keep the pot over medium heat while you prepare the dumplings.
To make the dumplings, sift the self-rising flour and salt together.
Rub in the butter until the mixture resembles breadcrumbs.
Add the rest of the dumpling ingredients and mix well until it forms a dough.
Roll six equal-sized balls from the dough and place them on top of the meat when it is nearly cooked.
Cover with the lid and cook for another 30 minutes in the pot.