1kg stewing beef, cubed
500g pork, cubed
Juice of 4 – 5 lemons
Cooking oil
2 large onions, chopped
2 beef stock cubes, crumbled
50ml tomato sauce
25ml soy sauce
1 large clove garlic, crushed
410g tin whole tomatoes (2 tomatoes and the juice are used)
375ml dry white wine
Sugar to taste
8 whole baby potatoes, peeled
8 whole baby carrots, peeled
5 button onions
4 pieces butternut
8 florets, fresh / frozen broccoli
Salt to taste
Dumplings: 125ml cake flour / 5ml baking powder / pinch salt / 5ml butter / 1 egg, beaten

Marinade the meat cubes for 3 hours in the lemon juice. Heat a little oil in the pot and brown the meat. Remove and set aside. Fry the onions until tender. Return the meat to the pot and add the marinade juices, beef stock, tomato and soy sauce, garlic, the juice of the tin of tomatoes and the white wine. Cover and simmer for 1 – 1½ hours. Add sugar.

To make the dumplings, sift the flour, baking powder and salt together. Rub in the butter. Add the egg and mix well. Spoon large teaspoons full of the dough into the pot.

Arrange the vegetables in the following order, taking care not to cover the dumplings completely: place the potatoes in the centre and the carrots and small onions along the inside of the pot. Place pieces of butternut and broccoli amongst the potatoes and carrots. Sprinkle with a little salt and replace the lid. Simmer for approx 1 hour.