Beef Hotpot

What you need

  • Stewing steak 1kg chuck or blade, diced.
  • Flour 2 Tablespoons.
  • Mustard powder 2 teaspoons.
  • Chopped tomatoes 1 x 440g can.
  • Onions 2 medium.
  • Crushed garlic 2 teaspoons.
  • Carrots 2 large, thickly sliced.
  • Potatoes 3 medium, cut into large chunks.
  • Parsnip or Kumara 1 piece, peeled and cut into large chunks.
  • Beef stock 2 cups.
  • Worcestershire sauce 2 tablespoons.
  • Brown sugar 2 tablespoons.
  • Vinegar 2 tablespoons.
  • Red kidney beans 1 x 420g can.
  • Seasonings to taste.

Preparation time: 15 minutes
Cooking time: 2 hours plus

Method

  • Preheat oven to 180°C.
  • Toss meat, flour and mustard powder in a plastic bag; tip into a heavy casserole dish.
  • Add the remaining ingredients except for kidney beans and stir until combined.
  • Cover dish and cook for 1 ¾ hours without lifting lid.
  • Add kidney beans and heat for another 10 - 15 minutes.
  • Check for seasoning and tenderness, returning to oven if more cooking time is required*.

NB. This recipe freezes well; eat some and freeze the rest!

* Alternatively, use a crock-pot.

Serves 10-12

 

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