Beef Hotpot

(from TommyG12’s recipe box)

Serve immediately in hot dishes or on heated plates. This dish can be frozen, but the potatoes do not freeze well. To reheat, defrost thoroughly and then place in a saucepan, bring to the boil, cover and reduce the heat to a simmer, simmer for at least 25 minutes or until piping hot. Serve with mashed potatoes.

Source: Delia Online Community

Serves 4 people

Categories: Delia, Meat, Stew, Tried

Ingredients

  • 1lb 8oz lean chuck steak
  • 16 Chantenay carrots
  • 1 large thinly sliced onion
  • 2 cracked fresh bay leaves
  • 1 – 2 large sprigs thyme
  • Worcestershire sauce
  • 1 pint beef stock
  • 1lb 4oz potatoes
  • 1oz melted butter

Directions

  1. Butter a large casserole thoroughly.

  2. Cut the steak into 1 inch cubes place in the base of the casserole dish.

  3. Add the Worcestershire Sauce.

  4. Place over the herbs.

  5. Sprinkle over the carrots.

  6. Sprinkle over the onions.

  7. Pour over the beef stock, adding more if necessary.

  8. Place the sliced potatoes on top of the onions neatly in layers.

  9. Sprinkle with a little salt.

  10. Cover with a lid, cartouche or aluminium foil.

  11. r 1 hour 40 minutes at 190 degrees centigrade/gas 5.

  12. the temperature to 180 degrees centigrade/gas 4.

  13. Brush the top of the potatoes liberally with melted butter.

  14. Bake for 20 minutes or until the potatoes are golden brown.

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