1 minute read
Braised beef chilli hotpot
by Judy Barden
INGREDIENTS (SERVES 6)
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800g braising stezak, cubed
2 tbsp plain flour, seasoned well
4 tbsp olive oil
300ml red wine
2 red onions, cut into chunks
2 carrots, cut into chunks
This is a classic dish that can be made ahead, chilled or frozen ready for when you have family or friends round. It is a potato topped hotpot but with a braised beef chilli instead of lamb. You can also make a vegetarian chilli if you need an alternative. Enjoy!
Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.
4 garlic cloves, bashed to remove skin
2 red peppers, deseeded, cut into chunks
1 fresh red chilli, deseeded and sliced
few thyme sprigs , plus 1 tbsp leaves
1 bay leaf
1 tsp each ground cumin and coriander
½ tsp each cinnamon and chilli flakes
2 x 400g cans chopped plum tomatoes
2 tsp caster or granulated sugar
250ml good beef stock
400g can red kidney beans, drained
1kg potatoes
knob of butter
Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, thyme sprigs and bay. Fry for 10 mins. Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef, winey juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.
Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Heat oven to 200C/180C fan/gas
6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.
To get ahead; Cover with cling film and cool completely before cooking. Will freeze for 1 month – defrost before cooking and then cook as above.
