Beef Hot Pot With Herb Dumplings

Recipe by ImPat
READY IN: 2hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • HOT POT.
  • Heat half the butter and oil in a large flameproof casserole dish, add onions (eshalots) and mushrooms, cook stirring until onions (eshalots) are golden brown. Remove from dish.
  • Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
  • Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
  • Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
  • Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
  • Time to add Herb Dumplings - have step 9 ready and go to 10.
  • HERB DUMPLINGS.
  • Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrums (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.
  • Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
  • Serve Hot Pot garnished with extra fresh thyme. Mashed potatoe and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.
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