Cottage chilli hotpot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Showing items 1 to 3 of 6
- 800g braising steakcubed
- 2 tbsp plain flourseasoned well
- 4 tbsp olive oil
- 300ml red wine
- 2 red onionscut into chunks
- 2 carrotscut into chunks
- 4 garlic clovesbashed to remove skin
- 2 red peppersdeseeded, cut into chunks
- 1 fresh red chillideseeded and sliced
- few thymesprigs , plus 1 tbsp leaves
- 1 bay leaf
- 1 tsp each ground cuminand coriander
- ½ tsp each cinnamonand chilli flakes
- 2 x 400g cans chopped plum tomatoes
- 2 tsp caster or granulated sugar
- 250ml good beef stock
- 400g can red kidney beansdrained
- 1kg potatoes
- knob of butter
Nutrition: per serving
- kcal584
- fat23g
- saturates8g
- carbs55g
- sugars16g
- fibre8g
- protein38g
- salt1.27glow
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.
