A touch of garlic

BEEF AND RED WINE POTJIE WITH GARLIC DUMPLINGS The right fluff

Make sure your stewing beef has more meat on it than bones.

Ingredients

(serves 6 with leftovers)

¼ cup olive oil
2 large onions, coarsely chopped
2 medium-sized carrots, coarsely chopped
1,8 kg stewing beef (use short rib, thick rib, or shank)
2 tablespoons tomato paste
6 garlic cloves, finely crushed
1 cup red wine
salt and black pepper
2 cups beef stock, plus extra as needed
1 teaspoon dry oregano
2 bay leaves
1 kg sliced roasting vegetables – we used pumpkin,
broccoli, and sweet potato

FOR THE DUMPLINGS

¼ cup garlic butter (we used the one from Parmalat)
2 cups self-raising flour
1 cup buttermilk
a generous pinch of salt

Here’s how

1 Heat the oil in a saucepan or flat-bottomed potjie over the coals and fry the onion and carrot until fragrant. Add the meat and fry until it’s nicely golden brown all over.

in the tomato paste and garlic and give the potjie one last stir