Ingredients

• 30 ml (2 Tbsp) sunflower oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 garlic cloves, crushed
• 800 g beef stew pieces
• 125 g (1 cup) plain flour
• 1 x 400 g can Rhodes Quality Tomato Chopped and Peeled
• 500 ml prepared Bisto Gravy
• 45 ml (3 Tbsp) Rhodes Quality Tomato Paste

Dumplings

• 125 g (1 cup) self-raising flour
• 60 g coconut oil or vegetable fat
• 15 ml (3 Tbsp) flat-leaf parsley, chopped
• Salt and freshly cracked black pepper

Method

1. Heat the oil in a large casserole and fry the onion for 5min or until softened.
2. Add carrot and the garlic and fry for a few minutes more.
3. Toss the beef pieces in the flour and shake off any excess.
4. Add to the pan and stir well to mix.
5. Pour in the Rhodes Quality Tomato Chopped and Peeled and the prepared Bisto Gravy.
6. Add the Rhodes Quality Tomato paste and bring the sauce to the boil, stirring consistently.
7. The meat and vegetables should just be covered with liquid, but if not top up with a little water.
8. Reduce the heat, cover the saucepan with a lid and simmer, stirring regularly, for 2 hours or until the meat is tender.
9. To make the dumplings, sift the flour into a large bowl and stir in the coconut oil, herbs and seasoning.
10. The dough should be soft and slightly sticky.
11. Season the stew to taste.
12. Place teaspoonfuls of the dumpling batter onto the top of the stew, spacing them a little apart.
13. Return the stew to the heat and simmer, covered, for 30 minutes or until the dumplings are puffed and baked through.
14. Serve over rice or mashed potatoes.