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Beef Hotpot
A rich beef and vegetable casserole
Hotpot is pretty much the same as a casserole. I used beef steak, but other meats would do. Cooking time may have to be adjusted to suit: chicken, for example, would probably only need about ninety minutes. Vegetarians can leave out the meat altogether and substitute a vegetable stock cube.
350g cubed beef steak, or stewing steak
1 swede, sliced thinly
1 large carrot, sliced
1 onion, cut across in half-slices
1 capsicum, sliced
1 parsnip, cut in small strips
1 turnip, cubed
1 Tbsp tomato paste
1 beef Oxo or stock cube/powder
100ml red wine + 200ml water
1 dessertspoon gravy powder
Salt and pepper (optional)
Prepare the vegetables as above. Except for the swede and carrot, toss the rest together in a bowl. In a suitable dish, combine the gravy powder with a little water; then add the wine, the remaining water, tomato paste, crumbled stock cube, the gravy powder, and mix well. Pour enough of this to cover the bottom of a casserole or baking dish.
Spread the swede and carrot evenly in the bottom on the sauce; then top with half of the cubed beef. Spread half of the mixed vegetables over this before putting on the rest of the beef; and lastly finish off with the remaining vegetables.
Give the sauce a stir; then pour carefully over the contents of the casserole.
Pre-heat the oven to 165°C fan-forced (180°C conventional); then cook covered for 2 hours. Check occasionally to ensure it doesn't dry out, adding more water if necessary.
Serves at least 4 with mashed potatoes and/or extra vegetables okay to freeze
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