Beef Hot Pot With Herb Dumplings

45m
Prep Time

2h
Cook Time

2h 45m
Ready In

Recipe: #15118

October 25, 2014

Categories: Roast Beef, Beef Chuck, Mushrooms, Onions, Fathers Day, Potluck, Sunday Dinner, Oven Bake, Alcohol, Beef Dinner, more

recipe by:
ImPat

"Got this from a magazine about 8 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."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (706 g)
Calories 1114.8
Total Fat - 55.9 g
Saturated Fat - 22.7 g
Cholesterol - 320.8 mg
Sodium - 1476.1 mg
Total Carbohydrate - 49.1 g
Dietary Fiber - 6.5 g
Sugars - 7.5 g
Protein - 94.4 g
Calcium - 126.5 mg
Iron - 10.6 mg
Vitamin C - 14.4 mg
Thiamin - 0.8 mg

Step 1

HOT POT - Heat half the butter and oil in a large flameproof casserole dish, add onions (eschalots) and mushrooms, cook stirring until onions (eschalots) are golden brown. Remove from dish.

Step 2

Add bacon to dish, cook, stirring until browned all over. Remove and drain on absorbent paper.

Step 3

Heat remaining butter and oil in same dish, add beef in batches, stir until browned all over.

Step 4

Return beef to dish with flour. Stir in beer, stock and bay leaves, cook stirring until mixture thickens slightly. Season with salt and pepper.

Step 5

Cook in moderate oven (180 degree Celsius) for 1 hour. Add mushrooms, eschalots, bacon and thyme. Cook covered for a further 30 minutes.

Step 6

Time to add Herb Dumplings - have step 9 ready and go to 10.

Step 7

HERB DUMPLINGS - Sift flour, salt and mustard in a bowl; rub in butter until mixture resembles coarse breadcrumbs (can do in a food processor). Stir in herbs, add egg yolk and enough milk to form a sticky dough.

Step 8

Drop tablespoons of Herb Dumpling mixture into Beef Hot Pot. Cook covered, for a further 30 minutes, or until dumplings are cooked through.

Step 9

Serve Hot Pot garnished with extra fresh thyme. Mashed potatoes and steamed vegetables to complete for hearty meal and crusty bread to mop up the gravy.