Beef Hot Pot With Herb Dumplings
"Got this from a magazine about 4 years ago but don't know which one. Beef Hot Pot can be made up to 2 days ahead, covered and kept in refridgerator. To finish cooking, reheat hot pot base until simmering, place Herb Dumplings on top and cook as directed. Recipe could be doubled and you could freeze half for later (follow suggestions for cooking ahead), continue cooking other half for that night. For a pot luck I've cooked it without the dumplings and transferred it to a slow cooker (crockpot) and taken it in that as I can plug in to keep warm."
photo by The Flying Chef
- Ready In:
- 2hrs 45mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
beef hot pot
- 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)
-
herb dumplings
- 1 cup self raising flour
- 1⁄2 teaspoon salt
- 1 teaspoon mustard powder
- 50 g butter (cold, chopped)
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 egg yolk
- 1⁄4 cup milk
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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Reviews
-
This is awesome!! Right up our street.. The meat just fell to pieces and with the dumplings Wow!! I could not get fresh thyme so had to use dried Grrrr.. I much prefer using fresh.. I cooked all the mushroom, onion, bacon and then meat in a large fry pan and then added it to my crock pot with stock, beer etc and cooked on low for 3 hours as I had to go out.. Perfect way to just leave something and not worry about it.. I then turned the heat to high and made dumplings and cooked for a further 30 minutes.. The end result was so gorgeous and so full of flavour. We loved the herb dumplings they were delicious.. I served ours over garlic chive mashed potato for a seriously yummy dinner... A real winner for us Pat -
This is very good over mashed potatoes. I used eye round but I think chuck would be a better choice. I used dried herbs which seemed to work fine and I forgot to add the flour to the broth mixture so my stew was more liquidy than it probably should be but very tasty anyways. I had some minor problems with the conversions but this was a very tasty supper with very little work. Thanks for sharing!
RECIPE SUBMITTED BY
I'mPat
Australia
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