Beef and bean hotpot bake
- Recipe by Gillian Leahy, Slimming World -
A WORD FROM THE CHEF
This beef hotpot recipe features a thick veg- and bean-packed stew topped with crispy sliced potatoes. Comfort food at its best!
INGREDIENTS
750g lean stewing beef, visible fat removed, cubed
Two large onions, roughly chopped
Two carrots, roughly chopped
One level tbsp plain flour
300ml hot beef stock
2tsp Worcestershire sauce
400g can baked beans
Two bay leaves
600g potatoes, thickly sliced
METHOD
Preheat your oven to 180°C/fan 160°C/gas 4.
Place the beef, onions, carrots and flour in a baking dish, season lightly and toss to mix well.
Pour in the stock then add the Worcestershire sauce, baked beans and bay leaves. Stir to mix well and arrange the sliced potatoes on top of the meat mixture.
Cover with foil then place in the oven for 2½-3 hours or until the potatoes are cooked and tender.
Remove the foil, then turn the oven up to brown the potatoes for 20-30 minutes or brown under the grill for five to eight minutes.
ABOUT THE CHEF
Gillian Leahy is the Slimming World consultant for the Virginia Group.
It is are back running seated classes on Wednesdays at 9.30am and 6pm at Virginia Rugby Club.
Telephone Gillian 086-3682507.
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