Name: Cottage chilli hotpot
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6
Cuisine: British
Ingredients: 800g braising steak cubed; 2 tbsp plain flour seasoned well; 4 tbsp olive oil; 300ml red wine; 2 red onions cut into chunks; 2 carrots cut into chunks; 4 garlic cloves bashed to remove skin; 2 red peppers deseeded, cut into chunks; 1 fresh red chilli deseeded and sliced; few thyme sprigs , plus 1 tbsp leaves; 1 bay leaf; 1 tsp each ground cumin and coriander; ½ tsp each cinnamon and chilli flakes; 2 x 400g cans chopped plum tomatoes; 2 tsp caster or granulated sugar; 250ml good beef stock; 400g can red kidney beans drained; 1kg potatoes; knob of butter

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Cottage chilli hotpot

Cottage chilli hotpot

Jane Hornby

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Serves 6

Easy

Prep: 20 mins

Cook: 3 hrs

A star rating of 4.5 out of 5.33 ratingsRate

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The ultimate make-ahead comfort food dish - if you're spending a weekend in the country this dish will defrost as you travel

Freezable

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Garlicky greens

A star rating of 4.1 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

800g braising steak

cubed
2 tbsp plain flour

seasoned well
4 tbsp olive oil
300ml red wine
2 red onions

cut into chunks
2 carrots

cut into chunks
4 garlic cloves

bashed to remove skin
2 red peppers

deseeded, cut into chunks
1 fresh red chilli

deseeded and sliced
few thyme

sprigs , plus 1 tbsp leaves
1 bay leaf
1 tsp each ground cumin

and coriander
½ tsp each cinnamon

and chilli flakes
2 x 400g cans chopped plum tomatoes
2 tsp caster or granulated sugar
250ml good beef stock
400g can red kidney beans

drained
1kg potatoes
knob of butter

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Nutrition: per serving

kcal584
fat23g
saturates8g
carbs55g
sugars16g
fibre8g
protein38g
salt1.27g

low

Method

step 1

Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.
step 2

Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, thyme sprigs and bay. Fry for 10 mins. Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef, winey juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.
step 3

Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Cover with cling film and cool completely if freezing. Will freeze for 1 month – defrost before cooking. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.

Recipe from Good Food magazine, January 2010

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A star rating of 4.5 out of 5.33 ratings

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