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Beef Hotpot

Submitted by Crafty Cookie 11 June 2009

Serves 4 people Serve immediately in hot dishes or on heated plates. This dish can be frozen, but the potatoes do not freeze well. To reheat, defrost thoroughly and then place in a saucepan, bring to the boil, cover and reduce the heat to a simmer, simmer for at least 25 minutes or until piping hot. Serve with mashed potatoes

 
 
 
 

Ingredients

1lb 8oz lean chuck steak,16 Chantenay carrots,1 large thinly sliced onion ,2 cracked fresh bay leaves,1 – 2 large sprigs thyme,Worcestershire sauce,1 pint beef stock,1lb 4oz potatoes,1oz melted butter

Method

1 Butter a large casserole thoroughly.
2 Cut the steak into 1 inch cubes place in the base of the casserole dish.
3 Add the Worcestershire Sauce.
4 Place over the herbs.
5 Sprinkle over the carrots.
6 Sprinkle over the onions.
7 Pour over the beef stock, adding more if necessary.
8 Place the sliced potatoes on top of the onions neatly in layers.
9 Sprinkle with a little salt.
10 Cover with a lid, cartouche or aluminium foil.
11 Cook for 1 hour 40 minutes at 190 degrees centigrade/gas 5.
12 Reduce the temperature to 180 degrees centigrade/gas 4.
13 Brush the top of the potatoes liberally with melted butter.
14 Bake for 20 minutes or until the potatoes are golden brown.



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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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