Rich Beef Hot Pot with Cheddar Dumplings
2 tbsp olive oil or butter
900g braising steak
2 tbsp plain flour
1 leek, sliced
2 large carrots, peeled and diced
½ small swede, peeled and cut into chunks
2 garlic cloves, minced
2 thyme sprigs
100ml red wine or beer
700ml beef stock
1 tbsp Worcestershire sauce
250g self-raising flour
1 tsp English Mustard powder
50g mature cheddar, grated
1 spring of thyme
50g shredded washed leek tops
Salt and pepper to season
Preheat the oven to 170°C, 150°C Fan, Gas Mark 3.
Toss the beef in the flour and season well with salt and pepper. Heat the oil or butter in a large sauce pan over a medium high heat. Add the pieces of beef in stages and cooked for 4-5 minutes until golden brown.
Transfer to a large ovenproof dish and add the leek, carrot, swede, garlic and thyme.
Pour over the red wine, beef stock and Worcestershire sauce. Cover and cook in the oven for 2-3 hours, or until the beef is tender.
Meanwhile, make the dumplings. Add the flour, mustard powder, butter and cheddar to a large bowl. Using your fingertips to rub the butter into the flour, season well, add the shredded leek tops, the leaves from 1 sprig of thyme and gradually add enough milk to form a soft dough. Divide into 12 pieces and shape into balls.
Approx. 30 minutes before the end of cooking arrange the dumplings on top of the stew. Sprinkle with a little extra cheese. Cook uncovered for approximately 30-40 minutes until the dumplings have risen, are cooked through and golden brown.
Perfect served with some steamed green vegetables