Lancashire Hotpot with Beef
This meaty dish features root vegetables and a simple, flavorful sauce, and the result is wonderful. Serve this with broccoli or green peas, as a complete meal. The whole family will really love this dish.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Total Time: 1 hour 15 mins
- Yield: 6 1x
- Category: Entree
- Cuisine: English
Ingredients
Scale
- 2lb 2oz (1 kg) trimmed braising steak, in 2-inch (5cm) cubes
- 1 tablespoon vegetable oil
- 3 oz (75g) butter
- 5 oz (150g) peeled baby onions
- 4 peeled, chopped carrots (or use extra potato)
- 1 tablespoon all-purpose flour (or plain flour)
- 14 fl oz (400 ml) beef stock
- 7 fl oz (200 ml) red wine
- 2 fresh thyme sprigs
- 2lb 2oz (1 kg) potatoes, in ¼-inch (½cm) slices
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 325 degrees F (170 degrees C).
- Grind some salt and black pepper over the beef.
- Heat an ovenproof casserole dish on the stove then add the oil and 1/3 of the butter.
- Sauté the beef until golden brown, then set it aside.
- You might have to do this in batches.
- Now you can add another 1/3 of the butter and the onions.
- Sauté for 2 or 3 minutes or until golden brown.
- Now add the carrots (if using) and cook for 1 minute.
- Stir in the flour and slowly pour in the red wine, stirring until the mixture is smooth.
- Add the beef back in, as well as the stock.
- Grind in some more salt and black pepper.
- Bring the mixture to a boil and stir in the thyme.
- Arrange the potato slices on top and dot the remaining 1/3 of the butter on top.
- Cover and cook for an hour.
- Take the lid off, turn the oven up to 400 degrees F (200 degrees C) and cook for 30 minutes.
Find it online: https://victoriahaneveer.com/lancashire-hotpot-with-beef/