We came home to this in the oven after a long beach walk, it was just the thing we needed to warm everyone back up. The longer you can give this in the oven the better, the beef becomes meltingly tender. I usually leave mine for 3-4 hours. Perfect if you other things to be getting on with.
I’ve done various versions of this dish – New Years Hug in a Bowl, Rockin’ Beef – this however, is great because you only need one pot and both my kids love it.
You’ll need:
700g stewing beef
2 large red onions, cut into large chunks
3 large carrots, sliced
1/2 butternut squash, cut into chunks
2 celery sticks, sliced
Sprig of thyme & one of rosemary
2 bay leaves
2 x tins chopped tomatoes
1 liter of rich beef stock
2 tbsp sun-dried tomato paste
200g frozen peas
3-4 large rooster potatoes
Olive oil
Salt and pepper
Heaped tbsp plain flour
1/2 tsp ground cardamom
♡ Start by heating some olive oil in a non-stick saucepan. Coat the beef in the flour, ground cardamom, salt & peper. When the oil is really hot, start frying the beef off in batches. You’ll probably need to do this in 3 or 4 batches at least.
♡ Once the meat is all cooked , start adding the veggies to the pan. Allow to cook for about 5 minutes. Add the meat back into the pan, along with the herbs.
♡ Pour in the tinned tomatoes, tomato paste and beef stock. Give the pan a good stir and pop into an oven at about 150° for 3-4 hours.
♡ Check on it after each hour. If there is enough liquid no need to do anything, including stirring. If it’s starting to get a little dried out add some more beef stock, give it a quick stir and pop back in the oven.
♡ After approx 3.5 hours take it out of the oven and stir in the frozen peas. In a latge bowl, coat the sliced potatoes in some olive oil, salt, pepper and chopped thyme. Start arranging the potatoes on top of the hotpot and put back into the oven (now turned up to 180°). Keep the lid on for 15 minutes, then remove and cook for a further 15 minutes. You want the potatoes to be cooked through and a little crispy on top.
♡ Enjoy with some salad leaves dressed in some french dressing and a glass of red.
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