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Beef stew & dumplings

Make a de­li­cious Brazil­ian pork stew with corn dumplings

Serves 6 Prep 25 Cook 2 hrs 35 mins 1.35 a'per­son 886 kcals, 33g fat, 14g sat. fat, 26g sugar be­fore adding dumplings

900g pork shoul­der, cut into 4cm chunks 2 tbsp sun­flower oil 2 onions, finely chopped 2 cel­ery sticks, finely chopped 3 bay leaves 1 tbsp oregano leaves (or 2 tsp dried),

plus ex­tra, to serve 1 tbsp each ground cumin, co­rian­der

and all­spice 1 stock cube (beef, pork or chicken) 2 x 400g cans chopped toma­toes 1 tbsp co­coa pow­der 2 tbsp soft dark brown or mus­co­v­ado sugar 3 tbsp red wine vine­gar zest and juice 2 or­anges 2 red chill­ies, halved length­ways – seeds

in or out, de­pend­ing on how spicy bunch spring onions, finely sliced 400g sweet pota­toes, peeled and cut into

3-4cm chunks 2 red pep­pers, de­seeded and cut into chunks 2 x 400g cans black beans, drained & rinsed FOR THE DUMPLINGS 100g cold but­ter, diced

200g self-rat­ing floor 140g cormeal or finely ground po­lenta,

plus ex­tra for dust­ing ½ tsp bi­car­bon­ate of soda 140g sweet­corn, from a can, drained 75ml but­ter­milk 1 medium egg, beaten

1 Start by get­ting your big­gest flame­proof casse­role dish and seal­ing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then trans­fer to a plate and tip three- quar­ters of the onions, the cel­ery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gen­tly un­til soft­ened. 2 Tip in the spices, stir for 1 min to toast, then re­turn the pork to the dish. Crum­ble in the stock cube and stir in the toma­toes, co­coa, sugar, 2 tbsp of the vine­gar, the zest and juice from 1 or­ange, and 3 of the chilli halves. Bring to a sim­mer, then cover and leave to bub­ble for 1 hr. 3 Mean­while, finely chop the re­served chilli half and mix with the re­main­ing onions, the spring onions, and red wine vine­gar and the zest and juice from the last or­ange. Keep cold in the fridge. 4. Af­ter 1 hr, stir the sweet pota­toes and red pep­pers into the stew, then re-cover and sim­mer for an­other 30 mins. 5 When the stew has about 15 mins to go, make the dumplings. Rub the but­ter into the flour un­til it re­sem­bles fine crumbs, then stir in the corn­meal, bi­carb and sweet­corn. Fi­nally, mix in the but­ter­milk and all but 1 tbsp of the egg to make a soft dough. Sea­son with some salt and roll the mix­ture into 12 soft dumplings, then roll in a lit­tle more corn­meal to coat the tops. Brush the tops with the re­served egg. 6 Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for sea­son­ing. Sit 6 of the dumplings on top of the stew and the rest on a bak­ing tray lined with bak­ing parch­ment. Put both in the oven – the stew with­out its lid – and cook for 25 mins un­til the dumplings are golden. Sprin­kle over a lit­tle oregano be­fore spoon­ing into bowls.

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