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! 🙂