It feels as if Winter is back again or maybe it never really ended. We did have a few warm, sunny days but now it's back to the cold and the rain and to food that is served piping hot and that feels comforting. This dish is perfect for such weather.
The original recipe is from The Good-Housekeeping Step-by-Step Cookbook, 1994 edition.
Beef hot pot
700g slow cook diced casserole beef
1 medium onion, chopped
2 carrots, peeled and cut into chunks
2 stick celery
1/2 medium swede, peeled and cut into chunks
2 beef stock cubes
Drizzle of olive oil
1 tablespoon tomato purée
Potatoes, peeled and thinly sliced
Heat a little olive oil in a large pan. Sprinkle some flour over the beef and add to the pan with the onions, sauté for a few minutes over a high heat. Stir in the carrots, celery and swede then add the stock cubes, tomato purée and about 2 cups of boiling water.
Bring to a simmer, cook for a couple of minutes and then transfer to the slow cooker and cook for a few hours on medium until the meat is tender.
I usually set the timer 1 to 2 hour periods after which I give the meat a quick stir and check if I need to add any more liquid.
Transfer to a deep ovenproof dish, arrange the potatoes in overlapping layers on top of the meat and vegetables mixture and bake in the oven until the potatoes are cooked through.