Beef Hot Pot With Herb Dumplings

Beef Hot Pot With Herb Dumplings

środa, 12 lutego 2014

Beef Hot Pot With Herb Dumplings

Time: 2 hrs 45 mins

Ingredients

• 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)

Directions

• 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.
• 8 HERB DUMPLINGS.
• 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.