Beef & Stout Hotpot

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BEEF & STOUT HOTPOT

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Ingredients

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4 Tbs oil
1.5kg beef shin
Salt and pepper
4 Tbs flour
200g baby onions, peeled and quartered
4 carrots, peeled and cut into chunks
6 garlic cloves, peeled
½ tsp dried chilli flakes
2 Tbs tomato paste
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
500ml beef stock
330ml Stout Beer
4 potatoes, sliced
2 Tbs butter[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Season the beef generously with salt and pepper, then dust with flour.

Brown the meat in batches in the hot oil then set aside.

To the same pot, add the baby onions, carrots and garlic cloves, then cook until vegetables have softened.

Add, chilli flakes, tomato paste, rosemary, thyme and bay leaves then stir and cook for a minute.

Return the meat to the pot, add the stock pot and the stout, then bring to the boil.

Transfer the mixture to an oven casserole, then layer the potatoes on top, overlapping the slices. Season with salt and pepper, then dot with butter.

Cover with a lid, or with foil, then place into a preheated 160C oven for one hour or until the meat and potatoes are tender.

Remove the lid/foil then place back into the oven for another 30 minutes until the potatoes have browned and are slightly crispy.[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]