A slow cooked stew of tender diced beef and kidney beans with little dumplings.
For the dumplings:
Mix together all the ingredients to make a consistency that allows dough to be rolled into little balls. Then flatten between your hands.
For the stew:
Cook the kidney beans for 1½ hours with a little thyme, salt, one chopped pepper, the beef stock and 4 pints of water.
Dice the beef and season with 1tsp of salt. Add the meat to the beans and cook for a further 30 mins. Peel the yams and sweet potatoes and cut into cubes. Add to the meat and beans and cook for 3/4 minutes. At this stage add some more water if required.
Put the dumplings in the mixture, cook for a further 5-6 minutes. Add the pumpkin cook 5/6 minutes more Add spinach, tomatoes and garlic and cook for another 5 minutes Allow to cool a little before serving.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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