Ingrédients pour Beef Hot Pot With Herb Dumplings
- 8 tablespoons butter
- 2 tablespoons olive oil
- 1 large onion and 4 shallots
- 8 oz cremini mushrooms
- 4 oz bacon
- 1.5 lbs beef stew meat
- 2 tablespoons + 2 cups all-purpose flour
- 1 cup beer
- 2 cups beef stock
- 2 bay leaves
- 2 tablespoons fresh thyme leaves (plus extra for garnish)
- season generously with salt and pepper
- not used in recipe
- 1 teaspoon salt (for dumplings)
- ½ teaspoon dry mustard
- part of 2 tablespoons chopped fresh herbs (optional)
- 1 egg yolk
- about ½ cup milk
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Comment préparer Beef Hot Pot With Herb Dumplings
- **Prepare the Hot Pot Base:** Heat 2 tablespoons butter and 1 tablespoon olive oil in a large (6-quart) flameproof casserole dish over medium heat. Add 1 large onion, chopped, and 8 oz cremini mushrooms, sliced. Cook, stirring occasionally, until onions are golden brown (about 8 minutes).
- **Cook the Bacon:** Remove the onion and mushroom mixture from the dish. Add 4 oz bacon, chopped, to the dish and cook, stirring occasionally, until browned. Remove the bacon and drain on paper towels.
- **Brown the Beef:** Add 2 tablespoons butter and 1 tablespoon olive oil to the dish. Add 1.5 lbs beef stew meat, cut into 1-inch cubes, in batches, and brown on all sides.
- **Create the Stew:** Return the beef to the dish. Sprinkle 2 tablespoons all-purpose flour over the beef and stir to coat. Gradually whisk in 1 cup beer and 2 cups beef stock. Add 2 bay leaves. Bring to a simmer, stirring constantly, until the mixture slightly thickens.
- **Season and Bake:** Season generously with salt and pepper. Transfer the casserole dish to a preheated moderate oven (350°F/175°C). Cook, covered, for 1 hour.
- **Add Vegetables and Herbs:** Add the reserved onion and mushroom mixture, the cooked bacon, 4 shallots (minced), and 2 tablespoons fresh thyme leaves. Stir to combine. Cook covered, for a further 30 minutes.
- **Make the Herb Dumplings:** While the hot pot simmers, prepare the dumplings. Sift 2 cups all-purpose flour, 1 teaspoon salt, and ½ teaspoon dry mustard into a bowl. Cut in 4 tablespoons cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- **Combine Dumpling Ingredients:** Stir in 2 tablespoons chopped fresh herbs (parsley, thyme, chives – your choice!), 1 egg yolk, and enough milk (about ½ cup) to form a soft, sticky dough.
- **Add Dumplings and Finish Cooking:** Drop spoonfuls of the dumpling mixture onto the top of the hot pot. Cover and cook for a further 30-35 minutes, or until the dumplings are cooked through and the hot pot is bubbly.
- **Garnish and Serve:** Garnish with extra fresh thyme. Serve hot, accompanied by mashed potatoes, steamed vegetables, and crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
40g
Fat
77g
Carbs
19g
