Anna & Roberta Montali’s
Beef Stew topped with Dombolos
With a wine containing Pinotage, it’s fun to use a local dish and Anna & Roberta Montali’s Beef Stew with Dombolos comes to the rescue.
Prepping And Cooking Time: 1 hour 40 minutes
plus extra for rising
30ml (2 tbsp) olive oil
600g beef cubes/goulash
1 onion, finely chopped
1 garlic clove, finely chopped
2 carrots, peeled and coarsely chopped
4 leeks, coarsely chopped
3 baby marrow, coarsely chopped
1 x 410g tin whole peeled tomatoes
250ml (1 cup) chicken stock
Salt and freshly ground black pepper, to taste
240g cake flour
5ml (1 tsp) sugar
Pinch of salt
10g instant yeast
Heat the oil in a large pot and brown the meat on all sides and remove.
In the same pot add the onion and garlic and sauté for a few minutes.
Return the meat to the pot and the rest of the ingredients, except for the baby marrow, and cook covered for about 1 hour on medium until the meat is tender. Add the baby marrow, and continue cooking.
To make the dombolos, mix all of the dry ingredients together with enough warm water to form a soft yet pliable dough. Cover and let it rest in a warm place, until double in size.
Divide the mixture into six portions and place around the beef. Cover and cook for a further 30 minutes.
Serve hot directly out of the pot.
Michael’s wine recommendation – CLICK HERE