Serves 4 – 6


1kg Beef (whole chuck) or Lamb Neck – sliced
15ml Cake Flour
30ml Butter
30ml Olive Oil
2 Onions – chopped
5ml Salt
Freshly Ground Black Pepper to taste

410g Tin chopped Tomatoes
20ml Fresh Herbs (chopped & mixed) or Italian Herbs
5ml Sugar
250ml Chicken Stock
2 Potatoes – peeled and quartered
250ml Fresh Cream


  1. Pre-heat oven to 180°C.
  2. Roll meat in cake flour.
  3. Heat butter and oil in large, heavy-based saucepan or pot.
  4. Add the meat in batches and fry until golden brown.
  5. Remove meat with a slotted spoon and set aside.
  6. Add the onions to the butter mix and sauté until onion is translucent.
  7. Add the remaining ingredients except potatoes and fresh cream.
  8. Add meat and allow to simmer.
  9. Put a lid on the pot and place in oven for 1.5 to 2 hours or until meat is tender and falls off the bone.
  10. Add potatoes 30 minutes before the end of cooking time.
  11. Remove pot from oven and stir in the cream – put on stove and just cook through slightly – keep an eye on it as it can burn quickly.
  12. Serve with rice.


Add a few carrots and maybe baby marrows too.

Beef/Lamb Stew with Dumplings

  1. Sift 250ml cake flour, 7ml baking powder, and 2ml salt into a bowl.
  2. Rub 60ml butter into dry ingredients and blend in 5ml dried parsley.
  3. Gradually add enough water to bind the ingredients and mix into a soft dough.
  4. Spoon tablespoonful of dough onto simmering meat.
  5. Cover pot with lid and cook the dumplings for at least 15 minutes, making sure the liquid boils steadily until the dumplings are cooked.
  6. SECRET TO A LIGHT DUMPLING: Never lift the lid during the cooking period.