Beef and beer potjie with dumplings

Yields 6 portions

2 large onions, chopped 8 medium-sized carrots, thinly sliced

45ml (3T) olive oil

1,5kg stewing beef

60ml (4T) cake flour

2stalks celery, sliced into long strips

2large potatoes, peeled and cubed

250g baby mushrooms, whole

425ml beer

45ml (3T) soft brown sugar

2bay leaves

15ml (1T) garlic flakes

15ml (1T) chopped fresh rosemary salt and pepper to taste Dumplings

140g (1C) self-raising flour pinch salt

60g (4T) butter

30ml (2T) mixed herbs

90ml (6T) water

Fry the onions and carrots in the olive oil in a cast-iron pot until soft. Remove the vegetables with a slotted spoon and set aside.

Dust the meat with the flour and fry in the same pot until browned all over. Add the rest of the ingredients and stir well. Keep the pot over medium heat while you prepare the dumplings.

Make the dumplings: Sift self-raising flour and salt together. Rub in the butter until the mixture resembles breadcrumbs. Add the rest of the dumpling ingredients and mix well until it forms a dough.

Roll six equal-sized balls from the dough and place them on top of the meat when it is nearly cooked. Cover with the lid and cook for another 30 minutes.