Chiddingly Hot Pot
Something for those cold days
1kg stewing or chuck steak, cut into 2cm cubes
5 tbsp seasoned flour seasoned with salt and pepper
30g beef dripping or butter, plus extra to grease
2 onions, sliced
2 celery sticks, thinly sliced
Handful of pitted black olives, roughly chopped ( you can leave out)
1 tsp ground allspice
2 heaped tbsp roughly chopped fresh tarragon ( or mixed herbs if you have no tarragon)
2 tbsp white wine vinegar
250g floury potatoes, very finely sliced
300ml good-quality fresh beef stock/ stock cubes will do.
Heat the oven to 160°C/fan140°C/gas 3.
WHAT TO DO:
- Toss the steak in the flour, reserving the leftover flour.
- Heat most of the dripping or butter in a large frying pan and brown the steak all over in batches. Remove and set aside, leaving the juices in the pan.
- Add a little more of the dripping or butter, then add the onions and celery to the pan. Cook gently for 5-10 minutes until softened but not coloured. Add the olives, allspice, tarragon, vinegar and leftover flour, then cook for another 2 minutes. Transfer half the mixture to a 1.2 litre gratin dish and spread out evenly.
- Spread half the beef over the onion mixture, then top evenly with half the potatoes. Pour over half the stock, then repeat, finishing with a layer of the remaining potatoes and the rest of the stock.
- Cover with a sheet of greased foil, transfer to the oven and cook for 1 hour 30 minutes. Uncover and cook for a further 30-40 minutes until the potatoes have crisped on top. Leave to stand for 5 minutes, then serve with green veg, if you like.
I love to eat this with crusty chunks of bread!
Yodama would love your feedback, please leave your comments below:
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