Beef and vegetable hotpot
A hearty beef and vegetable hotpot baked until the sliced potato topping turns golden and crisp. The dish shows tender beef and colourful vegetables beneath the layers, giving it a cosy, traditional, home‑cooked feel.
Equipment
- Lidded casserole dish
Ingredients
- 1 tbsp vegetable oil
- 750 g stewing steak
- 1 tbsp unsalted butter
- 1 onion, peeled and chopped
- 2 garlic cloves, crushed
- 3 carrots, peeled and sliced
- 1½ tbsp plain flour
- 750 ml beef stock
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- 2 sprigs of thyme
- 1 bay leaf
- 2 large potatoes, peeled and thinly sliced
- salt and pepper
Instructions
- Pre-heat the oven on 180℃.
- Heat the oil in a casserole dish, add the beef then fry over a medium heat until brown. Scoop out with a slotted spoon and set aside. You might need to do this in batches.
- Add the butter to the pan, when melted add the onions and fry for around 5 mins or until softened. Then add the garlic and carrots and stir for another 5mins.
- Stir in the flour, then gradually add the stock. Once all combined, add the Worcestershire sauce, tomato puree, thyme, bay leaf and season.
- Cover with the potato slices, arranging them so they overlap. Sprinkle with some salt and cover with a lid
- Cook in the oven for 1hr hour or until the potatoes are crisp and golden brown on top. Remove the lid and cook for another 25mins
- Serve with some greens and warmed butter baguette.