BEEF HOTPOT

In England, a hotpot is a rich, savory stew covered with a lid of sliced potatoes. The most famous is Lancashire hotpot, made with tender lamb and its kidneys. My version here uses beef, and the result is satisfying, substantial, and delicious.

31/4 lb (1.5kg) chuck steak, diced

about 1 cup all-purpose flour, seasoned with salt and pepper, for coating

olive oil, for frying

1 yellow onion, finely sliced

2 carrots, peeled and finely sliced

1 garlic clove, finely sliced

4 cups hot Beef Stock

2 tbsp fresh thyme leaves

3–4 medium to large Yukon Gold potatoes, about 11/2 lb (700g) total weight

4 tbsp (1/2 stick) unsalted butter, melted

sea salt and freshly milled black pepper

• Preheat the oven to 350°F (180°C).
• Coat the meat with seasoned flour. Put a large, deep, non-stick skillet over high heat. Pour in enough oil just to cover the bottom of the pan and heat until the oil is hot. Fry the meat in three batches until well colored on all sides, adding more oil to the pan if and when needed. Remove the last batch of meat from the pan, then fry the onion, carrots, and garlic until colored.
• Put the meat back in the pan with the vegetables, pour in the stock, and stir well. Bring to a boil. Add salt and pepper and half the thyme, and stir well again. Remove from the heat and divide the beef and vegetables equally among six individual ovenproof dishes (each about 3-cup capacity).
• Peel the potatoes and slice into 1/8in (3mm) thick disks. Arrange the disks on top of the beef and vegetables, overlapping them slightly. Brush the potatoes with the melted butter, and sprinkle with salt and pepper and the remaining thyme leaves.
• Cover the dishes with lids or foil and bake for 1 hour, then uncover and bake for 45 minutes longer until the meat feels tender when pierced with the tip of a small, sharp knife. Serve hot.

SERV E S 6