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Lancashire Beef Hot Pot

  • Author: Helen Kain

Description

A hearty one pot meal of beef, carrots, onions and potatoes in a deeply flavoured gravy. Yum!


Ingredients

Scale
  • 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

  1. Heat oven to 325° F Convection or 350° F regular.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition

  • Serving Size: 6