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
- 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.
Nutrition
- Serving Size: 6