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 ground cumin

1 tsp ground coriander

½ tsp cinnamon

½ tsp 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

Instructions

Step 1: Toss the beef cubes in the seasoned flour until well coated. Heat 1 tablespoon of olive oil in a pan and brown half of the beef. Once browned, transfer to a bowl. Add 100ml of red wine to the pan and scrape up any browned bits. Reduce the wine slightly, then pour this into the bowl with the beef.

Step 2: Wipe the pan clean and repeat the browning process with the remaining beef and another 100ml of red wine. Meanwhile, pulse the onions, carrots, and garlic in a food processor until finely chopped.

Step 3: Add 2 tablespoons of olive oil to the pan. Add the chopped vegetables, red peppers, sliced fresh chilli, thyme sprigs, and bay leaf. Fry for 10 minutes until softened.

Step 4: Stir in the cumin, coriander, cinnamon, and chilli flakes. Cook for 1 minute to release the spices’ aromas. Then pour in the remaining red wine and reduce by half.

Step 5: Add the chopped tomatoes, sugar, browned beef with wine juices, and beef stock. Season with salt and pepper. Simmer gently for 1½ to 2 hours until the beef is meltingly tender.

Step 6: Stir in the drained red kidney beans. Remove from heat and allow the mixture to cool if prepping ahead or freezing.

Step 7: Peel and slice the potatoes about 5mm thick. Boil them for 5 minutes, then drain. Return to the pan, add the butter and thyme leaves, season, and toss to coat the slices well.

Step 8: Pour the chilli beef mixture into a 35 x 25cm ovenproof dish. Layer the buttered potato slices evenly on top. Dot with additional butter.

Step 9: If freezing, cover with cling film and cool completely. The hotpot will keep frozen for up to 1 month—defrost before cooking.

Step 10: To serve fresh or after defrosting, preheat the oven to 200°C (180°C fan)/Gas mark 6. Bake uncovered for 50 minutes to 1 hour until the sauce is bubbling and the potatoes are golden.

Step 11: Serve hot with soured cream and green vegetables for added freshness.

Tips & Variations

Use sweet potatoes instead of regular potatoes for a subtle sweetness and vibrant color.

Add a smoky touch by stirring in some smoked paprika along with the other spices.

For a milder version, omit or reduce the fresh chilli and chilli flakes.

Make it vegetarian by replacing beef with chopped mushrooms and using vegetable stock instead of beef stock.

FAQs

Can I use a different type of meat?

Yes, you can use lamb or pork instead of beef, but adjust the cooking time as needed to ensure the meat is tender.

Do I need to brown the meat before simmering?

Browning the beef adds rich flavor and helps seal in juices, improving the dish’s overall taste and texture, so it’s recommended.

Dinner

Cottage Chilli Hotpot Recipe

Introduction