Marmite stew with cheesy dumplings

Marmite packs a flavour-loaded, umami punch to this wintery dish.

More than 1 hour

Serves 4

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  • 2 Tbsp (30ml) canola oil
  • 2 onions, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, chopped
  • 700g beef goulash
  • 1 Tbsp (15ml) Marmite
  • 1 cup (250ml) beef stock
  • 1 cup (250ml) water
  • 2-3 fresh or dried bay leaves
  • Handful fresh coriander, chopped
  • 2 cups (500ml) cake flour
  • 1 tsp (5ml) baking powder
  • 1 cup (250ml) milk
  • 1 cup (250ml) grated cheddar cheese
  • Salt and milled pepper


  1. Heat oil in a large pot and fry onion, carrots and garlic for 3-5 minutes.
  2. Add meat and brown for about 5-7 minutes.
  3. Whisk together Marmite, stock and water and add to pot.
  4. Add bay leaves, cover and simmer for 30-35 minutes or until beef is tender.
  5. Combine dumpling ingredients to create a dough.
  6. Divide dough into 8 pieces and roll using your hands to create dumplings.
  7. Place on top of stew, cover and simmer for 10-15 minutes or until cooked through.
  8. Serve immediately.


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