Rich Beef Hot Pot with Cheddar Dumplings

30th December 2021


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

100g butter

50g mature cheddar, grated

100ml milk

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