Beef Hot Pot Recipe
2 hours 5 minutes
This tasty winter warmer takes very little effort, but is slow cooked goodness on your plate.
This classic winter warmer will be a favourite with the whole family. Serve with steamed greens or french beans.
15ml (1 tbsp) Oil
900g (2lb) Chuck Steak, cut into cubes
3 Cloves Garlic, squashed
30ml (2 tbsp) Flour
300ml (1/2pt) Beef Stock
30ml (2 tbsp) Cranberry Sauce
Salt & Black Pepper
12 Shallots, peeled
15ml (1 tbsp) Soft Brown Sugar
3 Large Potatoes, peeled and thinly sliced
2 Parsnips, peeled and thinly sliced
12g (1/2 oz) Butter, melted
Heat the oil in a large ovenproof casserole pot and brown the cubes of beef and garlic and season.
Sprinkle with flour, stir and cook for 1 – 2 mins. Pour in the wine, stock and cranberry sauce.
In a separate saucepan heat 15ml (1tbsp) of oil and gently cook the onions for 5 minutes.
Add the brown sugar and cook until lightly caramelised – add to the meat.
Either leave in a large pot or transfer to individual dishes and neatly layer the potatoes and parsnips on top of the meat.
Brush with melted butter, season, cover with foil and cook for 1 and a half to 2 hours until the meat is tender.
Remove the foil for the last 30 mins to brown off the top.
Serve with a selection of seasonal steamed green vegetables.