Recipe Index

Ingredients

• 2lb 2oz braising steak, trimmed, cut into 2in chunks
• 1 tbsp vegetable oil
• 2½oz butter
• 5oz baby onions, or pickling onions, peeled
• 4 carrots, peeled, cut into chunks
• 1 tbsp plain flour
• 7floz red wine
• 14fl oz fresh beef stock
• 2 fresh thyme sprigs
• 2lb 2oz potatoes, cut into ¼in slices
• salt and freshly ground black pepper

Method

1. Heat the oven to 350°F and season the braising steak chunks with salt and freshly ground black pepper.
2. Heat a large casserole until very hot, add the vegetable oil and a small knob of the butter, and fry the beef in batches until browned all over, setting each batch aside.
3. Add the baby onions with another knob of butter and fry them for 2 to 3 minutes until lightly browned, then add the carrot chunks for 1 minute more.
4. Stir the plain flour into the casserole and cook it for 2 minutes, then gradually pour in the red wine, stirring until the hotpot sauce is smooth.
5. Return the browned beef to the pan with the beef stock, season again with salt and black pepper, bring it to the boil, and stir in the thyme sprigs.
6. Arrange the potato slices in an overlapping layer across the top of the stew and dot the remaining butter over them.
7. Cover the hotpot with its lid and cook it in the oven for one hour.
8. Take the lid off, raise the oven to 400°F, and bake the hotpot for 30 minutes more, until the potato topping is crisp and golden, then serve it steaming from the casserole.

Prep: 30 min · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data