Description
Experience the warmth of Beef and Mushroom Hot Pot with Cheesy Dumplings, a cozy, indulgent dish perfect for chilly evenings.
Ingredients
Scale
- 1 kg Beef (Chuck or brisket, for slow cooking)
- 300 g Mushrooms (Swiss brown mushrooms)
- 1 medium Onion (Can substitute with shallots)
- 1 tbsp Vegemite (Substitute with soy sauce if necessary)
- 4 cups Water (To cover the ingredients)
- 2 cups Flour (Plain or self-raising, gluten-free as an alternative)
- 1 cup Cheese (Tasty cheese, can also use cheddar or mozzarella)
- 2 tbsp Oil (Olive oil or vegetable oil)
- 1 tbsp Sugar (Brown sugar, can be reduced or omitted)
Instructions
- Heat oil in a large flameproof casserole over medium heat. Sauté the chopped onion for 3 minutes until softened and translucent.
- Toss the beef cubes in seasoned flour to coat. Add the beef to the casserole, browning all sides.
- Layer the sliced mushrooms on top of the beef. Pour in enough water to cover the ingredients, then mix in the Vegemite and sugar.
- Cover the casserole and transfer it to a preheated oven at 160°C (320°F). Let it slow-cook for 2 hours.
- Once cooking time is up, increase the oven temperature to 200°C (400°F). Sift the flour in a mixing bowl, then rub in the butter until resembling breadcrumbs.
- Mix in the cheese, followed by enough water to form a soft dough.
- Shape the dumpling dough into large balls and place them on top of the hot pot filling in the casserole.
- Sprinkle with remaining cheese, then bake uncovered in the oven for 25-30 minutes.
- Spoon the hot pot onto serving plates and serve with vegetables or a fresh salad.
Notes
- Prep Time: 30 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking and Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Beef Mushroom Hot Pot, Cheesy Dumplings, Comfort Food