Cottage chilli hotpot

Cottage chilli hotpot

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(29 ratings)

Prep: 20 mins Cook: 3 hrs

Easy

Serves 6
The ultimate make-ahead comfort food dish - if you're spending a weekend in the country this dish will defrost as you travel

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal584
  • fat23g
  • saturates8g
  • carbs55g
  • sugars16g
  • fibre8g
  • protein38g
  • salt1.27g
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Ingredients

  • 800g braising steak, cubed
  • 2 tbsp plain flour, seasoned well
  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 300ml red wine
  • 2 red onions, cut into chunks
  • 2 carrots, cut into chunks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 garlic clove, bashed to remove skin
  • 2 red pepper, deseeded, cut into chunks

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 1 fresh red chilli, deseeded and sliced
  • few thyme sprigs, plus 1 tbsp leaves

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 bay leaf
  • 1 tsp each ground cumin and coriander

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ½ tsp each cinnamon and chilli flakes

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 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

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

Method

  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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Comments (22)

Paul-C's picture

Very nice. I added more spices - double of everything. I didn't deseed the chillies. Next time I might add more chillies. The potatoes were really good, and the sauce rich and succulent. Will make again.

eleanormayo's picture

A big hit with my friends, although I must have had a bit too much liquid in it as my potatoes sunk slightly so weren't as crispy as they could have been. Could take more spice/heat depending on individual taste.

McLeod47's picture

This is one of my families favourite things to eat. Always a winner and so simple.

msmooo's picture
5

Oops forgot the 'stars'

msmooo's picture
5

The family loved this dish, I did make a few changes. I did not have red wine ,but used half white wine and port. I left out the carrots, and red peppers. Also as I was making ahead of time I did not top with the potatoes. I did add more of the cumin coriander, approx tbsp of each. As I did not top with potatoes, added fresh coriander to serve.

avengingpepz's picture
5

Yummy.. I only used about halve the potatoes as it felt swamped, but i'll just heap them on next time!
Well worth the 3 hrs cooking time and absolutely heaven the next day.

bikerbell's picture
5

We really liked this dish. Missed out the cinnamon as I don't like it. Took note of the comments and added a little more chilli. I think I'll be making this often.

hildat's picture

My daughter made this for 8 of us yesterday and one was a 4 year old. It was absolutely delicious. Nothing was left in the bowl. I will definitely be making this myself.

watchstrap's picture
5

Made this to eat after a 10k race and thought about it all the way round. Was a lovely meal to come back to and enjoyed by us all. Will make again.

victorialhogg's picture
5

I added an extra chilli as we like a little more kick. But recipe was delicious, will definitely be making again.

victorialhogg's picture
5

I added an extra chilli as we like a little more kick. But recipe was delicious. Will definitely be making again.

misspiggy30's picture
4

Wow this was fab lovely flavors will be making again a must try.

dopeyangel's picture
3

This was nice but I felt the spices didn't come through enough, you really couldn't tell there was cumin, coriander, cinnamon etc in it. So if I made it again I'd probably up the spices a little bit just to make it tastier - I think the red wine overpowered them a little bit. Even without the 'chilli' flavour it was yummy though and I used olive oil instead of butter to make it healthier.

shirls1's picture
5

Delicious. The only complaint in my house was that there wasn't enough potato topping - the kids loved it.

shomadoran's picture

Lovely dish but felt it needed a bit more kick to it so next time I think I'd add 1-1.5 tsp chilli flakes.

irene01's picture
5

I have made this a few times now and it has become a family favourite. It is easy to make and really delicious, I halved the quantities to give two very generous portions.

jaburrows's picture
5

i love this - make it up in the morning, then when you come home just a case of warming it through and it is gorgeous!

swissseasider's picture
4

Excellent and easy to make. I replaced the sliced potato with ready-made Rösti (available easily here in Swtzerland) and it made for a very crusty topping.

lisa_stone's picture
5

Made this last night and it was absolutely gorgeous - quite mild so would add more chilli when serving to adults, but this was fine for the children and they all but licked their plates - in our house, quite a feat!!!

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