adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef and gnocchi hotpot with cheese cornbread
0 Likes
Prep Time:
30 minutes
Cook Time:
135 minutes
Total Time:
165 minutes
Satisfying and wholesome beef hotpot with hearty veggies, perfect for winter. Pair with comforting cornbread for a delicious family meal.
Ingredients:
  • 1kg beef chuck steaks
  • 300g bacon rashers, rind removed, coarsely chopped
  • 400g small mushrooms, halved
  • 1 red capsicum, deseeded, cut into 1.5cm pieces
  • 1 x 800g can diced tomatoes
  • 185ml (3/4 cup) water
  • 70g (1/4 cup) tomato paste
  • 1 x 500g pkt shelf-fresh potato gnocchi
  • 2 shallots, ends trimmed, thinly sliced
  • 62.50 ml chopped fresh continental parsley
  • 20.00 ml finely grated lemon rind
  • Sour cream, to serve
  • Melted butter, to grease
  • 340g (2 cups) polenta
  • 20.00 gm caster sugar
  • 100g (2/3 cup) self-raising flour
  • 120g (1 1/2 cups) coarsely grated vintage cheddar
  • 2.40 gm salt
  • 500ml (2 cups) buttermilk
  • 150g butter, melted
  • 2 eggs, lightly whisked
Instructions:
  • In a large frying pan over medium-high heat, heat the oil until shimmering. Sear the beef for 2-3 minutes on each side until golden brown. Transfer the beef to a large stockpot.
  • In a sizzling pan, combine the bacon and mushrooms. Sauté for 4-5 minutes until golden brown. Transfer this delightful mix to the stockpot. Then, add the bell peppers to the pan. Sauté for 2-3 minutes until slightly softened. Move the aromatic peppers to a heatproof bowl for safekeeping.
  • Heat the beef mixture over medium heat, then add the tomato and water and bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours until the beef is tender. Stir in the capsicum and tomato paste, and simmer uncovered for 30 minutes until the sauce thickens slightly. Finely shred the beef on a chopping board, removing any excess fat. Return the shredded beef to the pot, stir well, and season with salt and pepper.
  • First, preheat the oven to 180°C. Grease a 10 x 20cm loaf pan with melted butter. In a large bowl, mix together polenta, sugar, flour, cheddar, and salt. Add buttermilk, butter, and egg, then pour the mixture into the pan and smooth the surface. Bake for 40 minutes or until a skewer inserted into the center comes out clean.
  • Prepare gnocchi according to packet instructions until tender; then drain. Next, add the gnocchi and shallot to the hotpot, stirring to combine. Lastly, mix the parsley and lemon rind in a bowl.
  • Spoon the sour cream and parsley mixture on top of the hotpot. Enjoy with crispy toasted cornbread on the side.

Similar Recipes