Preheat the oven to 160°C/315F/gas 2.5.
Heat the oil in the casserole, add the onions and sauté on a moderate heat until transparent.
Add the rest of the vegetables, stir in and continue to sauté for a few minutes. Remove from the heat.
Prepare the meat by removing any gristle and cutting into cubes.
Place a little lard in the frying pan and heat until hot. Add half the meat and brown thoroughly on all sides. Remove to the shallow dish and set aside while you brown the remaining meat in more melted lard.
Add the meat to the vegetables in the casserole and stir in.
Stir in the flour and then add the stock and black pepper and bring up to the boil.
Immediately remove from the heat, cover and place in the preheated oven for 2 hours or until the meat is tender.
Prepare the doughboys by sifting the flour and baking powder into the large mixing bowl, adding the remaining ingredients and mixing thoroughly.
Stir in the herbs and add sufficient water to make a soft dough.
Divide the dough into 6 pieces and use the palms of your hands to roll into balls.
Take the casserole out of the oven, uncover, and add salt to taste.
Place the ‘doughboys’ on top of the stew pressing down lightly until they are mostly submerged.
Return to the oven uncovered and cook for a further 25 minutes until the ‘doughboys’ have expanded and are cooked through.
Remove from the oven and serve immediately.
