Earlier this week on a rainy cold day, I decided to dig out a recipe which I’ve not made for a while: Beef hot pot from Marcus Wareing’s 2007 book: How to cook the perfect.. It covers really simple and classic dishes but shows you how to excel at them. Helpful tips and advice for if things go wrong are also a great touch. Leek and Potato Soup, Seared Tuna, Pork Chops, Mash and Spiced Aubergines are just a selection of what the book contains.
So, here we go with his beef hot pot!
- 1.5kg chuck steak, diced
- 150g plain flour seasoned with salt & pepper
- Olive oil
- 1 onion, finely sliced
- 2 carrots, peeled & sliced
- 1 garlic clove, finely sliced
- 1 litre hot beef stock
- 2tbsp fresh thyme leaves
- 3-4 potatoes (about 700g total weight)
- 50g unsalted butter, melted
- Sea salt & black pepper
- Heat the oven to 160degrees fan /180degrees/ gas mark 4
- Coat the meat with the seasoned flour. Put a large non stick frying pan onto a high heat and pour in enough oil to cover the bottom.
- Heat oil until hot and fry the meat in batches until well coloured on all sides (add more oil if needed)
- Remove the meat from the pan and fry the onion, carrots and garlic until coloured.
- Put the meat back into the pan with vegetables, pour in the stock and bring to the boil.
- Add salt, pepper and half the thyme (at this point, Marcus says to split across 6 ramekin dishes, I made 1 large hot pot so ignored this stage).
- Peel the potatoes and slice into 3mm slices. Arrange the slices on top of the beef and vegetables, overlapping slightly.
- Brush the potatoes with melted butter and sprinkle with salt and pepper and the rest of the thyme.
- Cover the dish with foil (or lids if your ramekins have them) and bake for 1 hour.
- Uncover foil and bake for a further 45 mins until the meat is tender when pierced with a sharp knife.
- Serve hot with green vegetables such as broccoli or green beans.