Beef Hotpot
Recipe type: Main
Cuisine: English
Prep time: 
Cook time: 
Total time: 
Serves: 6
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.
  • 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
  1. Heat the oven to 180C/gas 4
  2. Coat the meat with with the seasoned flour
  3. Put a large, deep non-stick frying pan over a high heat
  4. Pour in enough oil just to cover the bottom of the pan
  5. Heat until the oil is hot
  6. Fry the meat in three batches until well coloured on all sides
  7. Add more oil if needed
  8. Remove the last batch of meat rom the pan
  9. Fry the onion, carrots and garlic until coloured
  10. Return the meat to the pan with the vegetables
  11. Pour in the stock
  12. Stir well
  13. Bring to the boil
  14. Add salt and pepper and half the thyme
  15. Stir well
  16. Remove from the heat
  17. Divide the beef and vegetables among six individual ovenproof dishes, each about 600ml (1pt) capacity
  18. Peel the potatoes and slice into 3mm (1/8 in) thick discs
  19. Arrange on top of the beef and vegetables overlapping them slightly
  20. Brush the potatoes with the melted butter
  21. Sprinkle with salt and pepper and the remaining thyme leaves
  22. Cover the dishes with lids or foil
  23. Bake for 1 hour
  24. Uncover and bake for a further 45 minutes until the meat feels tender when pierced with the tip of a small, sharp knife
  25. Serve immediately
Recipe by HEALTHY-CHEF at