James Martin’s warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it’s all topped with crisp potatoes. There will be no leftovers.
- 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunks
- salt and freshly ground black pepper
- 1 tbsp vegetable oil
- 75g/3oz butter
- 150g/5oz baby onions, or pickling onions, peeled
- 4 carrots, peeled, cut into chunks
- 1 tbsp plain flour
- 200ml/7floz red wine
- 400ml/14fl oz fresh beef stock
- 2 fresh thyme sprigs
- 1kg/2lb 2oz potatoes, cut into 5mm/¼in slices
Preheat the oven to 170C/325F/Gas 3.
Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)
Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.
Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.
Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.
Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.