Beef and Mustard Hotpot
2 tbsp olive oil
1.1kg/2½lb stewing steak, diced
2 onions, finely chopped
4 tbsp plain (all-purpose) flour
1 litre/1¾ pints/4 cups beef stock
4 tbsp wholegrain mustard
2 tbsp light brown sugar
3 bay leaves
500g/1lb 2oz baby carrots, quartered
350g/12oz swede (rutabaga), cut into cubes
2 leeks, sliced
675g/1½lb potatoes, thinly sliced
2 tbsp melted butter
salt and ground black pepper
1 Preheat the oven to 170°C/325°F/Gas 3.
2 Heat 1 tbsp oil in a large frying pan, add the beef in batches, and cook, stirring, until browned all over. Transfer to a large flameproof casserole.
3 Add the onions to the pan and cook for 5 minutes or until softened and just beginning to brown. Sprinkle with flour and gradually stir in the stock. Bring to the boil and add half the mustard, the sugar, bay leaves and salt and pepper.
4 Pour over the beef, cover and cook in the oven for 1¼ hours.
5 Stir the carrots, swede and leek into the casserole and return to the oven for 45 minutes or until tender.
6 Cook the potatoes in boiling water for 5 minutes. Drain and arrange the slices, overlapping, on top of the casserole. Brush with melted butter and the rest of the mustard and return to the oven for 45 minutes, until the potatoes are golden brown and crisp.
|Beef and Mustard Hotpot|