Hotpot Auvergnate Recipe

Ingredients:

• 2 lbs beef roast, cut into chunks
• 4 potatoes, peeled and sliced
• 2 carrots, peeled and sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 bay leaves
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 1/4 cup flour
• 1/4 cup water
• 1/2 cup grated Gruyere cheese

Instructions:

1. Preheat oven to 350°F.
2. In a large pot or dutch oven, melt the butter over medium heat. Add the beef and cook until browned on all sides.
3. Add the potatoes, carrots, onion, and garlic. Stir to combine.
4. In a separate bowl, whisk together the beef broth, red wine, tomato paste, bay leaves, thyme, salt, and black pepper. Pour over the beef and vegetables.
5. Bring to a simmer, cover, and transfer the pot to the oven. Bake for 2-2.5 hours until the beef is tender.
6. In a small bowl, whisk together the flour and water to form a slurry. Remove the pot from the oven and stir in the slurry. Return the pot to the oven and bake for another 10-15 minutes until the sauce has thickened.
7. Sprinkle the grated Gruyere cheese over the top of the hotpot. Return to the oven and bake for another 5-10 minutes until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes before serving.

Serving Suggestions:

• Hotpot Auvergnate goes great with a side of crusty bread or steamed rice.
• For a complete meal, serve the hotpot with a green salad or roasted vegetables on the side.
• This dish also reheats well, making it a great option for meal prep or leftovers.

Verdict:

Hotpot Auvergnate is a hearty and comforting dish that is perfect for cold winter evenings. The tender chunks of beef and flavorful vegetables are cooked in a rich, savory sauce and topped with melted Gruyere cheese for extra indulgence. Serve with a side of crusty bread or steamed rice for a delicious and satisfying meal.