6 bay leaves
1.5kg beef, cubed
6 leaves Mexican thyme (or substitute ordinary thyme)
400ml coconut milk
1 onion, chopped
4 garlic cloves
1 tbsp chives, chopped
1 tsp brown sugar
oil for frying
black pepper, to taste
For the Dumplings:
280g flour
salt, to taste
1/2 tsp sugar
1 tbsp butter
1 tsp baking powder
Method:
Heat the oil in a pan, add the garlic and onion and fry for 4 minutes. Stir-in the sugar then add the beef and cook until browned. Transfer to a casserole dish then stir-in all the remaining ingredients. Bring 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 flour, salt, sugar and butter for the dumplings in a bowl. Rub with your fingers then add just enough water to bring the mixture together as a stiff dough. Tear off pieces of the dough and shape into balls about 6cm in diameter. Place these on top of the stew and cook for 15 minutes, or until cooked through. Serve the stew and dumplings with rice.
Subject: Stewed Beef in Coconut Milk with Dumplings 
