Botswana Beef Stew with Sorghum Dumplings

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Hearty Botswana beef stew simmered with carrots, potatoes, and warming spices, topped with fluffy dumplings enriched with traditional sorghum flour for a nutty, wholesome finish. A beloved homestyle meal that brings families together around the table on cool evenings across the Southern African plains.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 25 gFat
• 9 gSaturated Fat
• 50 gCarbs
• 5 gFiber
• 8 gSugar
• 38 gProtein
• 920 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 18 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the Beef Stew

• 2 1/2 lbs beef chuck, cut into 1 1/2-inch chunks
• 3 tbsp vegetable oil
• 2 large yellow onions, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tomato paste
• 2 cups chopped ripe tomatoes
• 3 medium carrots, sliced into thick rounds
• 3 medium potatoes, peeled and cubed
• 4 cups beef stock (or water plus 1 stock cube)
• 2 bay leaves
• 1 tsp dried thyme
• 1 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 tsp fine salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp all-purpose flour

For the Sorghum Dumplings

• 1 1/2 cups all-purpose flour
• 1/2 cup sorghum flour (or substitute whole-wheat flour)
• 2 tsp baking powder
• 1 tsp fine salt
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 3 tbsp cold unsalted butter, grated
• 3/4 cup cold whole milk
• 1 large egg

Directions

1. Pat the beef dry with paper towels and season generously with salt and pepper. Heat 2 tablespoons of oil in a heavy Dutch oven over medium-high heat and brown the beef in batches for about 3 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium, add the remaining oil, and cook the onions for 5 to 6 minutes until golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
3. Stir in the tomato paste and chopped tomatoes, scraping up any brown bits from the bottom of the pot. Cook for 3 to 4 minutes until the tomatoes break down and the mixture thickens slightly.
4. Return the beef and its juices to the pot, sprinkle the 2 tablespoons of flour over the meat, and toss to coat. Pour in the beef stock, then add the bay leaves, thyme, coriander, cayenne (if using), salt, and pepper. Bring to a boil, reduce to a gentle simmer, cover, and cook for 60 minutes until the beef is fork-tender.
5. Add the carrots and potatoes, stirring them under the gravy, and simmer uncovered for 20 to 25 minutes until the vegetables are tender and the sauce has thickened to a stew-like consistency.
6. Meanwhile, make the dumplings: whisk together both flours, baking powder, salt, parsley, and chives in a large bowl. Rub in the grated butter with your fingertips until it looks like coarse crumbs. In a small bowl whisk the milk and egg, then pour into the dry ingredients and stir just until a soft, sticky dough forms.
7. Taste the stew and adjust seasoning. If the gravy is thin, simmer uncovered for a few more minutes; if it is too thick, add a splash of stock.
8. Drop heaping tablespoons of dumpling dough evenly over the surface of the simmering stew, leaving space between each for expansion; you should get about 12 dumplings.
9. Cover the pot with a tight-fitting lid, reduce heat to low, and steam the dumplings for 15 to 18 minutes without lifting the lid, until puffed, springy, and a toothpick inserted comes out clean.
10. Remove the bay leaves and serve the stew in deep bowls with two dumplings per portion, spooning the gravy around them.

Cook’s Notes

• For the richest flavor, use bone-in beef chuck and sear the meat until deeply browned on all sides; do not crowd the pan.
• Resist lifting the lid while the dumplings steam; the trapped heat is what makes them rise tall and fluffy.
• Sorghum flour gives the dumplings an authentic nutty Botswanan taste; for a lighter texture substitute with whole-wheat flour.
• The stew base tastes even better the next day, so feel free to make it ahead and reheat gently before adding the dumplings.
• Serve alongside morogo (wild spinach) or simple steamed greens to stay true to traditional Botswanan plating.

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