Cottage chilli hotpot
By Jane Hornby
Cooking time
Prep: 20 mins Cook: 3 hrsSkill level
EasyServings
Serves 6The 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
Additional info
- Freezable
Nutrition info
Nutrition
- kcalories
- 584
- protein
- 38g
- carbs
- 55g
- fat
- 23g
- saturates
- 8g
- fibre
- 8g
- sugar
- 16g
- salt
- 1.27g
Ingredients
- 800g braising steaks, 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
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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.
Recipe from Good Food magazine, January 2010
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Comments
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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.