Beef Hotpot
Prep time
Cook time
Total time
A classic Lancashire Hotpot but the lamb is replaced with good quality tender chuck steak. A perfect winter Sunday lunch, serve as is or with a loaf of fresh bread and a jar of pickled red cabbage.
Author: Marcus Wareing
Recipe type: Main
Cuisine: English
Serves: 6
Ingredients
- 1.5kg (3lb 5oz) chuck steak, diced
- About 150g (5½ oz) plain white flour, seasoned with salt and pepper, for coating
- Olive oil, for frying
- 1 organic onion, finely sliced
- 2 carrots, peeled and finely sliced
- 1 garlic clove, finely sliced
- 1ltr (1¾ pt) hot beef stock
- 2 tbsp fresh thyme leaves
- 3-4 medium to large Maris Piper/ desiree potatoes, about 700g (1lb 8oz) total weight
- 50g (1¾ oz) unsalted butter, melted
- Sea salt and freshly milled black pepper
Instructions
- Heat the oven to 180C/gas 4
- Coat the meat with with the seasoned flour
- Put a large, deep non-stick frying pan over a high heat
- Pour in enough oil just to cover the bottom of the pan
- Heat until the oil is hot
- Fry the meat in three batches until well coloured on all sides
- Add more oil if needed
- Remove the last batch of meat rom the pan
- Fry the onion, carrots and garlic until coloured
- Return the meat to the pan with the vegetables
- Pour in the stock
- Stir well
- Bring to the boil
- Add salt and pepper and half the thyme
- Stir well
- Remove from the heat
- Divide the beef and vegetables among six individual ovenproof dishes, each about 600ml (1pt) capacity
- Peel the potatoes and slice into 3mm (1/8 in) thick discs
- Arrange on top of the beef and vegetables overlapping them slightly
- Brush the potatoes with the melted butter
- Sprinkle with salt and pepper and the remaining thyme leaves
- Cover the dishes with lids or foil
- Bake for 1 hour
- Uncover and bake for a further 45 minutes until the meat feels tender when pierced with the tip of a small, sharp knife
- Serve immediately
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