Beef and shallot hotpot
2.5 hours
Serves 6
French
Main
This dish mixes the British hotpot with french flavours to create a hearty and warming meal that will warm you in the winter and turn any evening into a homely one. Serve with fried bread on the side for the ultimate comfort meal.
ingridients
2 lb stewing beef, cut into chunks
1 Tbsp vegetable oil
110g butter
14 shallots, peeled and left whole
1 Tbsp plain flour
200ml red wine (preferably a shiraz)
600ml beef stock
900g potatoes, peeled and cut into 3mm thick slices
Sea salt and black pepper
Method
Preheat your oven to 170°c (Gas 3)
Trim the beef of any excess fat and pat dry with kitchen roll
Melt the oil and a third of the butter in a heavy-based pan over a medium heat. Fry the beef in batches until brown on all sides. As each piece is cooked, add it to a large casserole dish to cool
Add the shallots to the frying pan and reduce the heat slightly. Add a little more butter if needed. Cook slowly for around five minutes until the shallots have lightly browned
Add the flour to the pan and cook for two minutes. Add the wine to the pan and mix well until you have a smooth sauce
Add the stock to the wine. Season and heat until it begins to simmer. Pour the wine mixture over the meat and add the thyme
Layer the potatoes on top in an overlapping pattern until the whole beef mixture is covered. Brush with half the remaining butter, cover with a lid and put in the oven for one and a half hours
Remove the lid, brush with the last of the butter and turn the temperature up to 200°c (Gas 6) and return to the oven for half an hour to let the potatoes go golden brown