Beef and Root Vegetable Hotpot

Beef and Root Vegetable Hotpot

This hearty dish will look after the whole family at dinner time and any leftovers are suitable for freezing.

Prep time: 60 minutes

Cook time: 75 minutes

Servings: 4 people

Preparation

Heat 1 tbsp of the oil in a large pan and brown the beef. You may need to do this in batches. Remove the meat from the pan and set aside.
Pour 1 more tbsp of the oil into the pan and add the onion, leek, carrots and parsnip. Cook for 10-15 minutes, until softened and golden. 
Return the beef to the pan and stir in the flour, allspice and tomato purée before adding the red wine, if using, beef stock and passata. 
Simmer gently for 45 minutes then carefully tip the mixture into a 1·5 litre (2½pt) casserole dish. 
Preheat the oven to gas 4, 180°C, fan 160°C. 
Top the hotpot with an even layer of sweet potato slices, brush with the remaining oil and cover with a lid.
Cook in the oven for 1 hour 15 minutes, until golden and the beef is tender.

Ingredients

3 tbsp rapeseed oil
1 onion, sliced
1 leek, thickly sliced
2 carrots, chopped
1 parsnip, chopped
1 tbsp flour
½ tsp ground allspice
1 tbsp tomato purée
100ml red wine (optional)
600ml beef stock
300g passata
500g sweet potatoes, finely sliced into rounds

Ingredients

3 tbsp rapeseed oil
1 onion, sliced
1 leek, thickly sliced
2 carrots, chopped
1 parsnip, chopped
1 tbsp flour
½ tsp ground allspice
1 tbsp tomato purée
100ml red wine (optional)
600ml beef stock
300g passata
500g sweet potatoes, finely sliced into rounds

Preparation

Heat 1 tbsp of the oil in a large pan and brown the beef. You may need to do this in batches. Remove the meat from the pan and set aside.
Pour 1 more tbsp of the oil into the pan and add the onion, leek, carrots and parsnip. Cook for 10-15 minutes, until softened and golden. 
Return the beef to the pan and stir in the flour, allspice and tomato purée before adding the red wine, if using, beef stock and passata. 
Simmer gently for 45 minutes then carefully tip the mixture into a 1·5 litre (2½pt) casserole dish. 
Preheat the oven to gas 4, 180°C, fan 160°C. 
Top the hotpot with an even layer of sweet potato slices, brush with the remaining oil and cover with a lid.
Cook in the oven for 1 hour 15 minutes, until golden and the beef is tender.