This stew is guaranteed to win everyone over, especially kids. The beef cooks until tender, the veggies melt into the sauce, and the dumplings sit on top like little pillows, soaking up all the flavour. Recipe compliments of the South African Mushroom Farmers’ Association.

Ingredients

For the stew

• ±1.2 kg stewing beef
• 50 g flour
• Olive oil, for cooking
• 2 leeks, washed and sliced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 sprigs rosemary
• 4 sprigs fresh thyme
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 1 litre beef stock
• 4 shallots, peeled and halved
• 500 g white button mushrooms, quartered
• Salt and black pepper

For the dumplings

• 100 g self-raising flour
• 50 g cold butter, cubed
• Pinch of sea salt
• 1 tbsp fresh parsley, chopped
• ±60 ml cold water

Method

1. Preheat the oven to 160°C.
2. Heat a drizzle of olive oil in a large, heavy-based pot over medium heat.
3. Toss the beef with the flour and season well with salt and pepper.
4. Brown the beef in batches until well coloured, then remove and set aside.
5. Add another drizzle of oil to the pot, then sauté the leeks, carrots, celery and herbs.
6. Stir in the tomato paste and cook for 1 minute.
7. Add the balsamic vinegar and stock, scraping up any browned bits from the base of the pot.
8. Return the beef to the pot, add the shallots, bring to a simmer, cover and cook in the oven for 2 hours until very tender.
9. To make the dumplings, rub the butter into the flour and salt until it resembles coarse breadcrumbs.
10. Stir in the parsley, then add water a little at a time until a soft dough forms.
11. Roll the dough into small balls.
12. Remove the stew from the oven, increase the temperature to 180°C (fan on), and stir in the mushrooms.
13. Arrange the dumplings evenly over the surface of the stew.
14. Cover and bake for 15 minutes, then uncover and bake for a further 15 minutes until the dumplings are golden.
15. Serve hot, making sure everyone gets a few dumplings.