Beef Hotpot
What you need
- Stewing steak 1kg chuck or blade, diced.
- Flour 2 Tablespoons.
- Mustard powder 2 teaspoons.
- Chopped tomatoes 1 x 440g can.
- Onions 2 medium.
- Crushed garlic 2 teaspoons.
- Carrots 2 large, thickly sliced.
- Potatoes 3 medium, cut into large chunks.
- Parsnip or Kumara 1 piece, peeled and cut into large chunks.
- Beef stock 2 cups.
- Worcestershire sauce 2 tablespoons.
- Brown sugar 2 tablespoons.
- Vinegar 2 tablespoons.
- Red kidney beans 1 x 420g can.
- Seasonings to taste.
Preparation time: 15 minutes
Cooking time: 2 hours plus
Method
- Preheat oven to 180°C.
- Toss meat, flour and mustard powder in a plastic bag; tip into a heavy casserole dish.
- Add the remaining ingredients except for kidney beans and stir until combined.
- Cover dish and cook for 1 ¾ hours without lifting lid.
- Add kidney beans and heat for another 10 - 15 minutes.
- Check for seasoning and tenderness, returning to oven if more cooking time is required*.
NB. This recipe freezes well; eat some and freeze the
rest!
* Alternatively, use a crock-pot.
Serves 10-12