Chunky Beef Hotpot

Updated: 25 June 2012 | Author: Bulla Dairy Foods

---

A perfect winter warmer

Method (Stove Top + Pre-heat oven 150c)

1. Place the flour, salt & pepper in a plastic bag. Add the beef to the bag and shake to coat well.
2. Heat olive oil in a large pan over a high heat and brown beef well. You may need to do this in 3 batches. Remove and set aside.
3. Add the oil, shallots, garlic and thyme to the pan sauté 3 - 4  mins.
4. Return the beef to the pan and stir in the stock and brandy. Bring to boil.
5. Cover casserole and place into the pre-heated oven 150c for 1½ hours.
6. Heat butter in a shallow pan for 2 mins. Add mushrooms to the pan and sauté for 3-4 minutes. Season with black pepper and stir in Bulla Crème Fraîche until creamy and smooth.
7. Remove beef from the oven and stir in mushrooms. Top the casserole with the prepared dumplings, cover and return the casserole to the oven.
8. Continue to cook for a further 30 minutes or until dumplings are cooked and lightly browned.
9. Serve hot with a dollop of Bulla Crème Fraîche.

Herbed Dumplings:

1. Place the flour, salt, butter and Bulla Crème Fraîche into the work bowl of a food processor and process well to combine.
2. Add the fresh herbs and enough water to make a soft dough. Form dough into walnut sized balls with a little flour. Use as required.