Stewed Beef in Coconut Milk with Dumplings

Ingredients:

• Bay leaves, 6
• Beef (cubed), 1,5 kg
• Mexican thyme, 6 leaves
• Coconut milk, 400 ml
• Bottle beer, 1
• Worcestershire sauce, 1 tbs
• Soy sauce, 1 tbs
• Onion (finely chopped), 1
• Garlic cloves (minced), 4
• Chives (chopped), 1 tbs
• Basil, 1 tsp
• Brown sugar, 1 tsp
• Oil for frying
• Balck pepper

For the dumplings:

• Flour, 280 gr
• Salt
• Sugar, 1/2 tsp
• Butter, 1 tbs
• Baking powder, 1 tsp

Preparation:

Heat up the oil in a large pan, add the garlic and onion and fry stirring constantly for around 4 minutes.

Stir in the sugar and the beef and cook until the beef is browned all sides.

Transfer to a casseroledish, then stir all the remaining ingredients (except the ones for the dumplings), bring it to a simmer, cover and cook gently for about 100 minutes or until

the meat is tender.

About 25 minutes before the stew is ready, combine the dumplings ingredients in a bowl. Rub with your fingers and then add enough water to bring the mixture together as a stiff

dough.

Tear off pieces of the dough and shape into balls about 6 cm in diameter.

Place them on top of the stew and cook for 15 minutes or until cooked through.

Serve the stew and dumplings with rice.