Chunky Beef Hotpot Recipe
Chunky Beef Hotpot is the ultimate in comfort food, easy to make and so flavoursome.
I knew my first meal after Veganuary would have to contain beef. I enjoyed living the vegan lifestyle for a month, and although I’ve made a vow to cut down on my meat intake, I’m not going to lie, I’ve been craving something meaty. A hotpot was the first thing that came to mind as it’s easy to prepare and perfect for this time of year. Tender pieces of meat with vegetables makes this chunky beef hotpot full of flavour, filling and adaptable ( add more veg if you want like sliced mushrooms/parsnips).Comfort food at its very best! I served mine with a side salad and crisps. Also tasty with Yorkshire puddings or dumplings.
There is enough to serve 4 people or 2 very hungry people. Enjoy.
- 450g stewing beef, cubed.
- 50g plain flour
- salt and pepper
- 2 tbsp olive oil
- 2 onions, sliced
- 350g carrots, peeled and sliced
- 150g, parsnip, peeled and sliced
- 1/2 tsp of dried thyme
- 600ml beef stock
- 675g potatoes, peeled and sliced
- 25g butter, melted
- Toss the beef in flour seasoned with salt and pepper.Heat the oil and fry the meat until well browned. Remove and place in a casserole dish.
- Reduce the heat and fry the onions and carrots for 5 minutes. Then add it to the casserole.
- Sprinkle the thyme over the meat and vegetables then pour in the stock.
- Overlap the sliced potatoes in a neat layer on top.
- Brush with melted butter and bake uncovered at 190c/170c fan for an hour or until the potatoes are golden brown. If you like the potatoes to be really crisp, leave it for a bit longer (just keep an eye on it).
- Serve with a salad, Yorkshire puddings or dumplings.