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Beef, Bacon And Chickpea Hotpot

by DJ's Kitchen (follow)
Family (1525)      Winter (315)      Soup (256)      One Pot (53)      Autumn (14)      Soup Competition (11)      Bee (1)     


Ready to boil

This recipe evolved from a Sunday evening re-use (bolognaise, roast Sunday veg), into a standalone dish that is great to pop in the freezer and pull out on a cold, wet, and wintry day.

Enjoy!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: X servings

Ingredients
300 gm beef mince
150 gm bacon
1 whole garlic bulb (crushed)
1 red onion
1 carrot
1/2 head celery
1 lge Portobello mushroom
3 tbsp. tomato paste
2 tsp smoked parprika
1 tsp fennel seeds (ground)
1/4 cup red wine
1 cup tomato crushed
1 ltr beef stock
250 ml water
2 tsp vegemite
1 bunch sage
440 gm tin chick peas
Salt and pepper to taste

TO SERVE
1/4 cup cream
1 tsp horseradish
Garlic chives
Salt and pepper to taste



Ingredients

Method
Dice the bacon, onion, carrot, celery and mushroom



Ingredients

Place a little olive oil in the bottom of a heavy-based saucepan, large enough to hold 3 litres
Add the onion, garlic and bacon into the pot and heat. Fry until onion is soft, add the mince and brown.



Ingredients

Add the tomato paste, paprika, and fennel and continue to cook until fairly dry (approx. 4 minutes). Add the vegetables and cook a further 4 minutes, stirring often.



Ingredients

Add the wine, reduce, then add the tomato, water and stock. Bring to the boil, then add the vegemite.



Ready to boil

Meanwhile wrap the sage up in a piece of twine and place into the pot, tie the string to the side of the pot.



Ready to boil

Cook for 45 -50 minutes, adding the chickpeas, with 5 minutes to go. Correct seasoning with salt and pepper.

TO SERVE
For horseradish cream, combine the cream, horseradish, and chopped chives and whip until thick. Season to taste.



Ready to boil

Ladle soup into a bowl, dollop with horseradish cream, and serve.

Categories
#Soup Competition
#Soup
#Bee
#Family
#Autumn
#Winter
#One Pot
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