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I love making a hearty dinner at the end of a long day. Sometimes, like with this beef hotpot, I like to prepare the meal in the morning and then have it to eat in the evening. A beef hotpot is a great way to use up lots of leftover vegetables and have a nutritious meal too. It’s SO simple and I have been preparing the base in the morning and then topping with potatoes just before putting into the oven.
- 400g casserole beef
- 1/2 tsp Salt & pepper
- 50 g Butter
- 2 large onions
- 4 carrots
- 1 tbsp plain flour
- 600 ml beef stock
- 1 tsp Thyme
- 1/2 tsp Rosemary
- 700 g potatoes
Pre-heat the oven to gas mark 4 (180C). If your oven heats up really quick (like mine) you can skip this to save a bit of energy.
Brown the beef in a little of the butter. Set this to one side. I had to do it in two batches.
Fry onions in the same pan you browned the beef in. Once they have started to go translucent add the carrots.
Cook the carrots and onions for a couple of minutes. Then sprinkle with the flour.
Add the beef, salt & pepper, thyme, rosemary, and beef stock. Add the stock gradually over 1-2 minutes.
Simmer for 5-10 minutes until it thickens up slightly.
Place the finished mixture into a casserole dish.
Wash your potatoes, leave the skins on if you want to eliminate food waste and slice. Spread across the top of the mixture to cover it completely. Dot with the rest of the butter. Place lid on your casserole dish. If you don’t have a lid then use tin foil – it’ll work the same!
Cook at gas mark 4 (180C) for 1 hour. Remove the lid or tin foil and then cook for another 30 minute at gas mark 6 (200c). Voila! Enjoy.
This beef hotpot is the perfect Winter warmer and is ideal for the days when you have a little more time to wait for dinner, but want to spend minimal time prepping the food.
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