Recipe
Classic Beef Hotpot
A deeply comforting British beef hotpot with tender braising steak, sweet onions and carrots in a rich gravy, finished with a crisp golden layer of sliced potatoes for a satisfying family supper.
Ingredients
Method
30 mins prep105 mins cook135 mins total
Heat the oven to 170C/150C fan/gas 3. Pat the beef dry and season it with half the salt and pepper.
Heat the oil in a flameproof casserole and brown the beef in batches. Transfer it to a plate.
Cook the onions and carrots for 5 minutes. Stir in the flour, then pour in the red wine and scrape up any browned bits.
Return the beef to the casserole and add the hot stock. Bring to a simmer, cover and cook gently for 1 hour.
Arrange the sliced potatoes over the beef, season with the remaining salt and pepper, and dot with butter.
Bake uncovered for 45 minutes, until the potatoes are tender and golden. Rest for 10 minutes before serving with greens.
Notes
Brown the beef in batches so it colours rather than steams, and keep the potato slices tightly overlapping so the top cooks evenly and turns crisp.
About this recipe
This classic beef hotpot turns inexpensive stewing steak into a deeply savoury, comforting dinner. The beef is browned first, then gently simmered with onions, carrots, red wine and stock until the gravy is rich and the meat is tender.
Thinly sliced potatoes are layered over the top and baked until golden and crisp, giving the dish its distinctive finish. Serve it with steamed greens or buttered cabbage for a warming family meal.
