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Beef Hotpot

By Faeza
06 July 2015

Ingredients

¦ 50g margarine, melted

¦ 60ml (4 tablespoons) oil

¦ 750g stewing beef steak

¦ 4 lamb kidneys, cores removed and quartered

¦ 65ml (¼ cup) flour

¦ 4 medium potatoes, thinly sliced

¦ 2 onions, sliced

¦ 2 celery sticks, sliced (optional)

¦ 1 large carrot, diced

¦ 375ml (1½ cups) beef stock

¦ 250g button mushrooms, sliced

¦ Salt and freshly ground black pepper

¦ 10ml (2 teaspoons) fresh thyme, chopped

¦ 15ml (1 tablespoon) Worcestershire sauce

Instructions

Preheat oven to 1600C.

Brush a large casserole with melted margarine.

Toss the steak and the kidneys in seasoned flour.

In a large saucepan, heat oil and brown the beef steaks in batches, then remove and set aside.

Brown the kidneys in the same saucepan.

Layer half the potatoes in the base of the casserole dish and place the steak and kidneys on top of them.

Add the onions, celery and carrots to the saucepan and cook until the vegetables brown slightly.

Layer on top of the steak and kidneys.

Gradually pour in the stock, bring to the boil, and add mushrooms, thyme,

Worcestershire sauce, salt and pepper.

Cook for 10 minutes and pour into the casserole.

Layer the remaining potatoes over the top of the casserole to cover the meat and vegetables.

Cover and cook in the oven for 1½ hours.

Uncover casserole dish and cook for 30 minutes until potatoes are browned. M