Beef Hot Pot With Herb Dumplings

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.