Cottage chilli hotpot

6 servings 600 kcal or less bake carrot carrots casserole chilli recipes easy recipes family recipes hot pot hotpot recipes mains make ahead make-ahead recipes over an hour pepper peppers pie potato potatoes red kidney beans red onion red onions stew stewed beef warming recipes winter

N/A

Source

Ingredients

800g braising steak , cubed

2 tbsp plain flour , seasoned well

4 tbsp olive oil

300ml red wine

2 red onions , cut into chunks

2 carrots , cut into chunks

4 garlic cloves , bashed to remove skin

2 red peppers , deseeded, cut into chunks

1 fresh red chilli , deseeded and sliced

few thyme sprigs , plus 1 tbsp leaves

1 bay leaf

1 tsp each ground cumin and coriander

½ tsp each cinnamon and chilli flakes

2 x 400g cans chopped plum tomatoes

2 tsp caster or granulated sugar

250ml good beef stock

400g can red kidney beans , drained

1kg potatoes

knob of butter

Method

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.

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.

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.