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Beef and shallot hotpot

2.5 hours

Serves 6



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.

Beef and shallot hotpot


  • 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


  • 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