Cottage chilli hotpot

Cottage chilli hotpot

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(30 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

    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

    Carrot

    ka-rot

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

  • 4 garlic cloves, bashed to remove skin
  • 2 red peppers, deseeded, cut into chunks
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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

    Cumin

    q-min

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

  • ½ tsp each cinnamon and chilli flakes
    Cinnamon

    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

    Potato

    po-tate-oh

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

  • knob of butter
    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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victorialhogg
6th Feb, 2012
5.05
I added an extra chilli as we like a little more kick. But recipe was delicious, will definitely be making again.
victorialhogg
6th Feb, 2012
5.05
I added an extra chilli as we like a little more kick. But recipe was delicious. Will definitely be making again.
misspiggy30
21st Nov, 2011
4.05
Wow this was fab lovely flavors will be making again a must try.
dopeyangel
3rd Oct, 2011
3.05
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
14th Sep, 2011
5.05
Delicious. The only complaint in my house was that there wasn't enough potato topping - the kids loved it.
shomadoran
26th Sep, 2010
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
1st Jun, 2010
5.05
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
8th Apr, 2010
5.05
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
22nd Dec, 2009
4.05
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
20th Dec, 2009
5.05
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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