Biltong Beef Stew


Biltong Dumpling Stew

Hey good lookin’, hope you’re ready for my Biltong Beef Stew with homemade dumplings served with honey glazed roasted pumpkin, because its about to blow your socks off!  If you’ve been reading my first blog post (firstly, thanks you’re awesome) and secondly you should know that I’ve been having quite a hefty couple of weeks, with a series of happy mistakes as I’ve been calling them. An example of one of the many happy mistakes that I’ve been experiencing this week,  is my Biltong Beef  Stew.  This quick recipe is an accident, a bunch of mistakes and frankly a last minute mashup.  I totally worked backwards, and jumped the gun with my steps, but because of that the meal actually turned out better than I had initially planned for. If you’re in the mood for something warm and comfy to eat I would recommend some of this beef loving! Speaking of warm and fuzzy things, keep reading for a nifty freebie at the end of this post.

Here’s what you’ll need:

Please note this is a recipe for six, you can adjust your portions accordingly.  Or click here to access the quick recipe.

Ingredients for stew:

  • 1.5kgs of Gravy Beef
  • 6 medium carrots
  • 6 medium potatoes
  • 1 onion



  • ½ tsp salt
  • 1 tsp garam masala
  • 1 tsp fresh garlic/garlic powder
  • 2 tsp biltong spice (see recipe for spice below)


* How to make the Biltong Spice:

  • 1 tbs coriander seeds
  • 1 tbs ground coriander
  • 1 tbs whole pepper corns (melody or black)
  • 1 ½ tsp Garlic powder
  • 1 ½ paprika
  • 1 tbs BBQ/steak seasoning (mild)
  • 2 tsp brown sugar


  • Simply roast your pepper corns and coriander seeds over a medium heat for +/- 5 minutes.
  • Grind the pepper corns and seeds very well.
  • Add other dry ingredients and mix well.
  • Place in a mason jar or any container and store with other household spices for future use.



  • ½ cup water
  • 4 cups of beef gravy mix (periodically)
  • 1-2 tbs Soy Sauce
  • 1 tbs Olive Oil
  • 1 cup of beef stock


Ingredients for Dumpling: (I doubled this for 6 people)

  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp castor sugar
  • ½ tsp salt
  • 1 tbs butter
  • ½ cup milk


Let’s do this!




Take your meat and veggies, chop, dice, peel, rinse.  All that good stuff and set aside.  Then get a large to medium cooking pot and heat up 1 tbs Olive Oil.














Pop in your onions and leave to simmer on its own for +/- 2 min.  Turn your heat to low and start adding in all your spices.

This is where I like adding in that ½ cup of water (it’s totally up to you if you want to skip this part, I just think it allows your spices to cook through properly). Leave to simmer for another 2 min.











Now go ahead and add your meat and stir well. Let this simmer for a couple of minutes.  Take your cup of beef stock and pour that bad boy in, and let the two get to know each other for +/- 5 min.  While your meat is still tough, add your veggies in.  I cooked them for appox. 5-6 min.




Now use a tong to take out all your veggies and set aside for later. (Hey, remember that Sisquo song Thong? Hope I remember to google where he is after this).
















Now allow your meat to cook till tender/succulent/soft/whichever adjective you prefer.  Once you’re happy with your meat, pop your veggies back in, add 2 cups of gravy and let the magic happen for a few more min.











Processed with MOLDIV




Okay this is the part where you need to judge for yourself and play around with your gravy.  Remember your dumpling is going to absorb a lot of the juices so really make sure your pot has an abundance of gravy.  This is what my pot looked like.  Notice how everything is covered with gravy. Leave this on low heat.






Now is your opportunity to get your dumplings going.  This also gives your veggies a chance to finish cooking without cooking away!  For your dumplings, place all your dry ingredients in a mixing bowl and whisk together:





Now add your butter (softened) and begin the crumbling process.  Be sure to use the tips of your fingers as these are the coldest part of your hands. Now just work the butter into your dry ingredients as much as you can.














Now add in your milk, and using your spatula mix until dough is soft enough to drop/ dump/throw/slam dunk into the stew.















You really don’t have to be pretty about it, just make sure there is breathing space between each blob.















Once this is done, turn your heat down and pop your lid on and let the magic continue.
















This is what it should look like when you’re done.  Oh, do the cake test, when you press it down with your finger and the dumpling bounces back, then you know it’s ready to be demolished!  Or just stick a sharp knife into the dumplings, if the knife is still clean when you remove it from the dumplings, it’s done.You can serve this with just about anything from a salad, rice, French rolls, mixed roasted veggies or roasted sweet corn.  The possibilities are endless, I served my meal with the honey glazed oven roasted pumpkin.









Quick Recipe:  Honey Glazed Roasted Pumpkin:



2 ½ cups of cubed pumpkin

½ tsp salt

½ tsp pepper

2 tbs honey

1 tbs Olive Oil


Preheat your oven to 220˚C

Take a medium sized oven proof dish, coat the dish with olive oil.  Place your pumpkin in your dish and season with salt and pepper.

Allow veggies to roast for +- 15min or until soft. Then remove the pumpkin from the oven, and glaze honey evenly over the surface of the pumpkin.  Pop back into oven for a further 5 min or until caramelized.


Voila! Done.


I promise you guys I had just as much fun eating this bad boy as I did making it.  I think the main secret to the success of this dish is the biltong spices! Something about the combination of spices really brought this stew to life.

Ok my pineapples, I’ve gotta go eat some lovely smelling dinner my mom made, dive head first into a cup of coffee and soak my head in some avocados.  Please be sure to give this recipe a go and post your pictures on Twitter and Facebook with the #HouseAdon hashtag and I’ll share/ retweet some of your awesome posts.  Please also be sure to post your absolute favourite selfie on Instagram with the #HouseAdonFlamingo hashtag (because all my readers are exotic, flamboyant birds) and I’ll post your awesome selfies on the House Adon website Gallery for the world to enjoy, because you should never keep your awesomeness to yourself.  I’m also dying to know if you found this recipe easy? What interesting changes did you make to the recipe to make it even more delicious? Drop a comment and let me know.

P.S  To get you geared up for the week ahead I want you to have this FREE WEEKLY MEAL PLANNER! (with an extra surprise) Enjoy 🙂


Many blessings.



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