for the potjie:
2 onions — large, chopped
1,5 kg beef — stewing
60 ml flour — cake
2 celery stalks — sliced into long strips
2 large potatoes — peeled and cubed
250 g baby mushrooms — whole
425 ml beer
45 ml brown sugar — soft
2 bay leaves
15 ml garlic — flakes
15 ml fresh rosemary — chopped
salt and freshly ground black pepper — to taste
for the dumplings:
140 g flour — self-raising
60 g butter
30 ml mixed herbs
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 the self-raising flour and salt together.
Rub in the butter until the mixture resembles breadcrumbs.
Add the rest of the dumpling ingredientsand 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 mins in the pot.
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