A HERITAGE WE CAN BE PROUD OF...
Originating from Japan, stew dates back to ancient times and is often cooked with a combination of vegetables and tough meats such as lamb, beef and seafood. Believed to have been created in China over 1000 years ago, dumplings are a doughy stable that is often eaten with stew.
INGREDIENTS
STEW:
2 Tbsp Oil
750g Brisket, sliced
1 Onion, chopped
1L Hot water
4 Potatoes, peeled & cut into chunks
3 Baby marrows, thickly sliced
1 cup Carrots, sliced
1 IMANA Beef & Onion Flavoured Soup
DUMPLINGS:
1 cup Flour
1 tsp Baking powder
1 Tbsp Fresh herbs, finely chopped (optional)
¼ cup Butter or margarine
¼ cup Cold water
1 IMANA Garden Vegetable Flavoured Super Stock Cube
METHOD
STEW:
In a frying pan, brown the brisket in the oil.
Add the onions to the pan.
Stir in the IMANA Beef & Onion Flavoured Soup powder and hot water and simmer for 45 minutes or until the meat is tender.
Add potatoes, marrows and carrots and simmer for a further 15 minutes or until potatoes are cooked through.
DUMLINGS:
In a bowl, sift the flour and baking powder together.
Rub in the margarine and the IMANA Garden Vegetable Flavoured Super Stock Cube until they resemble fine bread crumbs and mix into the bowl.
Add in cold water to form a soft dough.
Add spoonfuls of the dough to the top of the stew. Cover with a lid and simmer slowly for 10 minutes or until dumplings are cooked through.
