Beef and carrot hotpot

Recipe by:

Comfort in a bowl, this stew is easy and delicious

Beef and carrot hotpot

SERVES

4

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Main

Method

  1. Put the flour in a bowl and season, then add the beef pieces and toss until evenly coated. Heat a flameproof casserole or heavy-based pan over a medium to high heat. Add the oil, then add the beef and quickly sear it on all sides until golden brown.

  2. Add the onion and carrots to the casserole, stirring to coat. Sauté for a couple of minutes, scraping the bottom with a wooden spoon.

  3. Stir in the tomato purée and cook for 1–2 minutes, then add the stock and Worcestershire sauce. Add the baby potatoes, then reduce the heat, cover and simmer for 1 hour, until meltingly tender but still holding their shape.

  4. Strip the leaves from the parsley and roughly chop. Ladle the beef and carrot hot pot into bowls and scatter over the parsley to serve.

    'Learn to Cook with Neven' by Neven Maguire is published by Gill Books, priced €22.99.

Ingredients

  • 25g (1oz) plain flour

  • 300g (11oz) stewing steak pieces

  • 2 tbsp rapeseed oil

  • 1 large onion, roughly chopped

  • 4 carrots, roughly chopped

  • 1 tbsp tomato purée

  • 600ml (1 pint) beef or chicken stock (from a cube is fine)

  • 2 tsp Worcestershire sauce

  • 500g (1lb 2oz) baby new potatoes, halved

  • 5g (¼oz) fresh flat-leaf parsley

  • sea salt and freshly ground black pepper

Method

  1. Put the flour in a bowl and season, then add the beef pieces and toss until evenly coated. Heat a flameproof casserole or heavy-based pan over a medium to high heat. Add the oil, then add the beef and quickly sear it on all sides until golden brown.

  2. Add the onion and carrots to the casserole, stirring to coat. Sauté for a couple of minutes, scraping the bottom with a wooden spoon.

  3. Stir in the tomato purée and cook for 1–2 minutes, then add the stock and Worcestershire sauce. Add the baby potatoes, then reduce the heat, cover and simmer for 1 hour, until meltingly tender but still holding their shape.

  4. Strip the leaves from the parsley and roughly chop. Ladle the beef and carrot hot pot into bowls and scatter over the parsley to serve.

    'Learn to Cook with Neven' by Neven Maguire is published by Gill Books, priced €22.99.

Execution Time: 0.295 s