Bush Cooking
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There’s nothing more warming after a long hard day out on the tracks than a hot stew cooked up in the camp oven or potjie.
This classic recipe for beef stew with dumplings will warm you through, especially when it’s been simmering over the campfire throughout the afternoon.
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INGREDIENTS
BEEF STEW
• 1kg cubed beef
• 1/4 butternut pumpkin
• 1 turnip
• 1 parsnip
• 2 medium potatoes, diced
• 2 zucchinis
• 3 sprigs rosemary
• 1 cup dry red wine
• 2 cups beef stock
• 2 celery stalks, diced
• 2 carrots, diced
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 medium brown onion, chopped
• 2 garlic cloves, crushed
• 2 tsp parsley
DUMPLINGS
• 2 cups plain flour
• 1 cup milk
• 60g grated cheese of choice (we used parmesan)
• ½ cup butter, melted
• 1 tbsp baking powder
• 1 tbsp sugar
COOKWARE REQUIRED
• Camp oven or potjie pot
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METHOD
1. Preheat camp oven or potjie pot.
2. In a medium bowl, coat beef in flour, shaking off any excessive crumbs.
3. Oil your pot or oven and cook the beef until browned all over. Remove from heat and set aside.
4. Using the same pot or oven, sauté onion, zucchini, turnip, parsnip, carrot and celery for 2 minutes, then add garlic and cook until fragrant.
5. Pour in wine and bring to the boil, stirring until reduced by roughly half.
6. Add stock, pumpkin, potatoes, rosemary, parsley and beef to the pot. Cover and cook low and slow for 2 hours.
7. While the stew is simmering make the dumplings by combining all ingredients in a bowl. Mix well and set aside.
8. Roll dumplings into balls and place on top of the stew in the last 10 to 15mins of cooking time (lid on).
9. Serve as is or with a side of damper!
MORECampfire Cook
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