Beef Hot Pot With Herb Dumplings

środa, 12 lutego 2014

Beef Hot Pot With Herb Dumplings

Time: 2 hrs 45 mins


  • 30 g butter
  • 2 tablespoons olive oil
  • 8 onions (eshalots or baby onions peeled)
  • 200 g mushrooms (sliced)
  • 4 slices bacon (sliced)
  • 800 g beef eye round (chuck steak trimmed and cubed)
  • 1/4 cup plain flour
  • 2 cups beer
  • 1 1/2 cups beef stock
  • 2 bay leaves
  • 1 tablespoon fresh thyme (chopped)
  • salt and pepper
  • 4 sprigs fresh thyme (to garnish)


  • 1 HOT POT.
  • 2 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.
  • 3 Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.
  • 4 Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.
  • 5 Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.
  • 6 Cook in moderate oven (180 degree celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.
  • 7 Time to add Herb Dumplings - have step 9 ready and go to 10.
  • 9 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.
  • 10 Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.
  • 11 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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