Beef & Vegetable Hot Pot

Serves: 4

Beef and Vegetable Hot Pot with Potato Topping

650g Causeway Prime Steak Pieces

1 Onion (chopped)

1 Carrot (cut into 2cm dice)

1/2 Leek (split, washed & chopped)

1 Celery Stick (cut into 2cm dice)

2 tbsps Oil

1 tbsp Tomato Puree

1 tbsp Worcestershire Sauce

500ml Beef Stock

4 Medium Potatoes (scrubbed)

25g Melted Butter

Thyme Leaves to garnish

Ingredients

  1. Heat a tablespoon of the oil in a large pan and cook until smoking. Pat the steak pieces dry and add to the pan. Cook for a minute then turn over. Season with salt and pepper. Transfer to a casserole

  2. Heat the remaining oil in the pan and add the vegetables. Cook until golden then add the tomato puree and cook for a minute. Add the stock and Worcestershire sauce and pour over the meat. Add a lid and cook in a 180ºc oven for about an hour and a half or until meat is almost tender.

  3. Slice the potatoes and scallop over the top of the meat. Brush the butter over the top and spoon some of the cooking juices over. Place back in oven for about 25 minutes or until potatoes are golden and soft. Scatter over the thyme and serve.

Method