Thursday, June 12, 2008

Beef HotPot

Beef HotPot
serves 4

900g/2lb rump steak, cubed
350g/12oz carrots, thickly sliced
2 onions, thickly sliced
700g/11/2lb potatoes, thickly sliced
500ml/18fl oz beef stock
salt and freshly ground
black pepper

• Preheat the oven to 170°C/ 325°F/Gas mark 3.
• Arrange a layer of beef in a casserole dish. Sprinkle over a little salt and pepper, then top with a layer of carrots, onions and potatoes. Pour in the stock.
• Cover and bake for 2–21/2 hours until the meat is tender. Increase the oven temperature to 200°C/ 400°F/Gas mark 6, and cook for another 30 minutes or until potatoes are brown. Serve hot.

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