Beef hotpot bake
A WORD FROM THE CHEF
This beef hotpot recipe features a thick veg and bean-packed stew topped with crispy sliced potatoes.
It’s comfort food at its best coming into the back end of the year.
INGREDIENTS
750g lean stewing beef, visible fat removed, cubed
Two large onions, roughly chopped
Two carrots, roughly chopped
A 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 to three 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
Imelda McMahon is the Slimming World consultant for Cootehill.
Her group meetings take place in the Presbyterian Hall, Cootehill, on Wednesday evenings at 5pm and 6:30pm.
Contact Imelda on 086-3071688 for more details.
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