Carrot Stew and DumplingsWritten by Carmen Klassen
My granny used you make the most incredible carrot stew, so much so, that everyone that had the honour of tasting it loved it - myself included.
I used to dream about it some nights…. No jokes…. Like seriously dream about it. So I thought I would try and make it myself. Now anyone that has cooked their mothers or grandmothers famous dishes knows that when you try it at your house it never looks and tastes the same despite using all the same ingredients and following the recipe exactly as they say. So I thought I will tweak my granny’s recipe a little just so I don’t feel totally inadequate when it doesn’t turn out like hers.
Now I don’t want to toot my own horn (toot toot) but my version is almost as good. It is hearty, peppery and tomatoee (I don’t think that is a word). It is the best thing you can have on a cold winters day (apart from cowboys and crooks aka samp and beans). My granny’s original recipe was served with rice and I decided to make mine with dumplings. So before I ramble on about winter and stews let’s get into the recipe.
Stewing Beef or Lamb ( I used beef)
1 or 2 Onions
6 medium potatoes
4 medium carrots
¼ green pepper
1 veggie stock pot
1 beef stock pot
Mix herbs ( I used the dry mix herbs)
Black pepper ( I use quite a bit, you can add to taste)
500g Self – Raising Flour
1 cup Milk
Salt to taste
Heat up some oil in a pot. Chop the onion and them to the pot. Let the onions fly until translucent and browning slightly.
Turn up the heat on the stove and add the meat to the top. Stir continuously.
While the meat is browning, add the mixed herbs, pepper, jeera, garum masala and garlic. Stir together and wait for that aroma Hmmmm. Put the lid on the pot and let the meat cook for 15mins checking to stir once or twice. After 15min add ¼ cup water close the pot and let it cook for another 15min checking it once or twice. After another 15min add another ¼ cup water if needed and turn down the heat slightly.
Once the meat has browned and the spices cooked a bit. Add the green pepper and sliced carrot. This only needs to be stirred in and cook for 10mins,adding a ¼ cup of water.
When the carrots have softened and have been incorporated with meat almost forming a thick gravy paste.
Add the potatoes. The boil water in a kettle add the veggie stock pot to a mug or measure 350ml of water and pour the boiling water over the stock pot to dissolve a liquid stock. Add this to the pot. Close the pot and cook for 30mins checking once or twice. If the water has evaporated and the potatoes are not cooked add boiling water to the beef stock pot creating a liquid stock and add ½ to the pot. Cook until potatoes soft but firm. Add the grated tomato and for 7mins.
The gravy should be thick and bubbly. The potatoes soft and the meat tender. If so it is time to and the dumpling. However if you add the dumpling to the stew at this point, the stew will burn at the bottom. What you need to do is add the other ½ of the liquid beef stock. Lower the heat on the stove and add the dumpling.
To make the dumpling, I literally add all the ingredients to a bowl and mix with my hand. When the dough comes together, I knead it for 3-5mins. Roll out 10 medium dumplings. Once the dumplings are in the pot I put the lid on and leave it for 7-10mins (longer depending on the temperature of the stove) without opening to peek. This could be a long 10mins because you would want to know if the dumplings are raising BUT DO NOT OPEN THE POT. Trust me they are.
After 10min you should have soft fluffy dumplings ready to soak up all the stew gravy. I suggest serving immediately.
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