This hearty one-pot stew is traditionally made with lamb, but is every bit as good with beef. The layer of potatoes forms a delicious crisp crust atop a mixture of beef, carrots and onions in a silky thick gravy. Just the ticket for cold nights. Serve with a side of petit peas, steamed broccoli or winter salad along with crusty bread to sop up the gravy.
Gather the ingredients.
Sauté the beef in the simmering butter.
Brown the beef well on all sides.
The beef leaves a lovely crust to make delicious gravy.
Sauté the onions until translucent.
Add the carrots and brown slightly.
Add the Worcestershire sauce, stock and tomato paste. Return the beef to the pan with the bay leaves.
Arrange the potatoes in concentric circles, starting from the outside.
Lancashire Beef Hot Pot
2018-03-04 05:17:31
Serves 6
A hearty one pot meal of beef, carrots, onions and potatoes in a deeply flavoured gravy. Yum!
Ingredients
- 50 g (1.8 oz) butter
- 900 g (2 lb) stewing beef, cut into large chunks
- 2 medium onions, chopped
- 4 large carrots, peeled and sliced
- 25 g (0.9 oz) all purpose flour
- 10 ml (2 tsp) Worcestershire sauce
- 30 ml (2 tbsp) concentrated tomato paste
- 750 ml (3 c) beef or chicken stock
- 2 bay leaves
- 900 g (2 lb) potato, peeled and sliced 1/4" thick
Instructions
- Heat oven to 325° F Convection or 350° F regular.
- Heat the butter in a 6 quart cast-iron braising pot (or similar pot) over medium heat. Working in batches, brown the beef on all sides (about 5 minutes), removing to a plate as each batch is completed. Note: dry each piece of beef with paper towel before placing in the pan, or it won't brown well.
- Sauté the onions and carrots in the pot until golden and the onions are translucent. Sprinkle the flour over the vegetables, and stir well. Allow to brown for a couple of minutes until thoroughly coated. Add the Worcestershire sauce, tomato paste and stock. Bring to a boil. Stir in the meat and bay leaves and remove from the heat.
- Working from the outside edge, arrange the sliced potatoes on top of the stew in concentric circles. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
- Remove the lid, brush the potatoes with a little more butter if they seem dry. Finish them under the broiler for 5-8 minutes until brown. Watch them carefully during this process, as they can brown quite quickly (and you don't want to ruin all that wonderful work at the last minute!)
Notes
- The hotpot is even better the following day, so if you have time, prepare it the day before and reheat in a 350° F oven for about an hour or until thoroughly heated.
Adapted from BBC Good Food
Adapted from BBC Good Food
Entertablement http://entertablement.com/
Looks good!
Thanks Lorri. I made it to take to my in-laws, who are in their late eighties, and still as spry as crickets. It went down very well. 🙂
I can picture this well, perhaps served on the Furnival Blue Quail at a table set near the fireplace. I can almost taste it now! Thanks for sharing your recipe. CherryKay
I had to look up that pattern, but you are so right! It would be absolutely perfect. Thanks for the inspiration, Cherry Kay.
What an elegant way to serve a beef or lamb stew! It looks divine!
Thanks, Jenna. I find that the potatoes don’t get quite as soggy, either. You get a nice crisp crust on the top, and they’re tender underneath. This was the first time I’d made one, and I’m a convert! 🙂