This favourite classic beef and tomato hot pot is a real favourite of mine. It is real hearty comfort food at its very best and so simple to make! It’s perfect for a winter weekend at home by the log fire and can easily be made in a casserole dish in the oven or simply cooked on the hob! However you choose to cook it, you will not be disappointed.
Ingredients
- 1 tbsp olive oil for pre-browning the meat
- 2 lb of cubed stew beef
- 15 oz (2 x 445 ml) cans chopped tomatoes
- 6 tbsp (90 ml) of tomato paste
- 2 cups (480 ml) beef stock
- 1 optional medium onion chopped, or alternatively, 8 large flat brown mushrooms peeled and finely chopped
- 3 large carrots sliced
- 3 celery stalks chopped
- 1 cup (240 ml) of frozen or fresh peas
- 1 lb (500 g) small new potatoes
- 1 tsp salt
- ½ tsp freshly ground pepper
- 1 tbsp fresh thyme (or 1 tsp dried)
- 2 tsp fresh rosemary
- 1 bay leaf
How to Make It
- Add the olive oil to a large frying pan and on a high heat, season the beef cubes with a pinch of salt then sear the cubes until browned on all sides. This is best done in batches.
- Now add the beef cubes and the rest of the ingredients into a casserole dish if oven cooking, or in a large saucepan, if hob cooking. Now pour over beef stock. Cook on a low heat and simmer on the hob for 2 hours or in the oven at 140C (275F) for 2-3 hours with the lid on a casserole dish. Stirring occasionally.
- Once cooking is complete, let the hot pot stand for about 15 minutes then serve hot and enjoy!