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Next level beef hotpot

Beef hotpot topped with a layer of crisp sliced potatoes in a casserole dish

Next level beef hotpot

Name: Next level beef hotpot
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Ingredients: 1kg beef shin cut into large chunks (about 4-5cm); 300ml red wine; 2 tbsp vegetable oil; 1 tbsp butter; 2 onions sliced; 2 garlic cloves chopped; 4 carrots cut into chunks; 1 small swede (optional), peeled and cut into chunks; 1 tbsp plain flour; 1 tbsp tomato purée; 500ml beef stock; bouquet garni (3 bay leaves, thyme and parsley stalks, tied together); 1kg medium potatoes thinly sliced to the thickness of a £1 coin; large sprig of thyme leaves picked; 75g butter melted; thyme leaves to serve (optional)

Barney Desmazery

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Serves 4

More effort

Prep: 30 mins

Cook: 2 hrs and 30 mins

plus at least 2 hrs marinating

A star rating of 5 out of 5.4 ratingsRate

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Try our comforting twist on a traditional beef hotpot to warm up those chilly midwinter evenings. Serve with buttered greens on the side, if you like

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Ingredients

Nutrition

Units:

MetricUS

1kg beef shin

cut into large chunks (about 4-5cm)
300ml red wine
2 tbsp vegetable oil
1 tbsp butter
2 onions

sliced
2 garlic cloves

chopped
4 carrots

cut into chunks
1 small swede

(optional), peeled and cut into chunks
1 tbsp plain flour
1 tbsp tomato purée
500ml beef stock
bouquet garni

(3 bay leaves, thyme and parsley stalks, tied together)

For the topping

1kg medium potatoes

thinly sliced to the thickness of a £1 coin
large sprig of thyme

leaves picked
75g butter

melted
thyme leaves

to serve (optional)

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Nutrition: Per serving

kcal883
fat37g
saturates16g
carbs63g
sugars13g
fibre10g

high
protein54g
salt0.79g

Method

step 1

Tip the beef into a dish, season and pour over the wine. Cover and marinate in the fridge for at least 2 hrs, or overnight if possible. Once marinated, remove the beef and pat it dry. Reserve the wine for later.
step 2

Heat the oven to 170C/150C fan/gas 3. Put a large ovenproof frying pan or flameproof casserole dish over high heat and add half the oil. Brown the beef in batches, ensuring each piece has a good crust. Remove the browned beef and set aside. Pour in the rest of the oil and add the butter to the pan. Fry the sliced onions for 4-5 mins until lightly browned, then add the garlic and cook for 2 mins more. Add the carrots and swede, and cook for a further 2 mins.
step 3

Stir in the flour, cooking it for about 2 mins until it forms a sandy paste, then stir in the tomato purée and cook for 3 mins more. Gradually pour in the reserved red wine, stirring constantly until smooth. Add the beef stock and bouquet garni, then bring everything to a boil. Cover the casserole and bake for 1 hr 30 mins before giving everything a good stir.
step 4

While the stew is cooking tip the potatoes into a bowl and massage in a good pinch of salt then toss in the thyme leaves and butter and set aside until needed.
step 5

When the stew has cooked for 1 hr judge how much space the potatoes will have in the pan or dish. They need to come to the top to cook properly. If you think they’ll sit halfway down, tip the stew into a shallower dish, then lay the potatoes over so they are better exposed to the heat. Arrange in tight concentric circles and drizzle with any butter left in the bowl.
step 6

Turn the oven up to 200C/180C fan/gas 6. Put the hotpot back in the oven and cook for a further 1 hr until the potatoes are crisp at the edges and cooked through. Turn on the grill, if your oven has one, to finish crisping the potatoes. Leave to stand for 5-10 mins, then serve the hotpot with thyme leaves scattered over and buttered greens on the side, if you like.

Barney Desmazery

As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.

Barney Desmazery chef headshot

Recipe from Good Food magazine, February 2025

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A star rating of 5 out of 5.4 ratings

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