Ingredients

Method

• 1 kg stewing beef, cut into 4–5 cm chunks
• 2 T flour
• 2 t salt
• 1 t black pepper
• 2 T olive oil
• 1 t ground cumin
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 celery sticks, chopped
• 2 large potatoes, peeled and cubed
• 2 T paprika
• 1 T ground coriander
• 2 T tomato paste
• 1 cup dry red wine
• 1/4 cup Worcestershire sauce
• 1 litre beef stock
• 2–3 bay leaves
• 1 t fresh thyme
• 2 t fresh rosemary
• 2 T fresh parsley, for serving
For the dombolo:
• 560 g cake flour
• 2 t instant yeast
• 2 T sugar
• 1 t salt
• 1 ½–2 cups warm water

Method

Ingredients

1. Toss the beef in the flour, salt and pepper until evenly coated.

2. Heat the oil in a large, heavy-based saucepan over a medium-high heat. Brown the beef in batches until well caramelised. Remove and set aside.

3. In the same pan, sauté the onion, carrots, celery, potatoes and spices for 8–10 minutes until softened.

4. Stir in the tomato paste and cook for 2–3 minutes until slightly darkened.

5. Return the beef to the pan and pour in the red wine. Bring to the boil, then reduce the heat and simmer for 5 minutes.

6. Add the Worcestershire sauce, beef stock, bay leaves, thyme and rosemary. Reduce the heat, cover and simmer gently for 2–2½ hours, stirring occasionally, until the meat is tender.

7. To make the dombolo, combine the flour, yeast, sugar and salt in a large bowl. Gradually add the warm water and mix to form a soft dough.

8. Knead for 8–10 minutes until smooth and elastic. Cover and allow to prove in a warm place for 45–60 minutes, or until doubled in size.

9. Shape into balls and place on top of the simmering stew. Cover and steam for 25–30 minutes without lifting the lid, until cooked through.

10. To serve, ladle the stew into bowls and serve with the dombolo. Garnish with the fresh parsley.

Find more beef recipes here

Videographer: Ndumiso Ngwane

Photographer: JP Fourie