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27 lines
1.1 KiB
27 lines
1.1 KiB
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Chunky beef hot pot
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Ingredients (serves 4):
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2 tbsp olive oil
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680g (1lb 9oz) braised beef steak
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1 onion, chopped
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2 large carrots, peeled and cut into thick batons
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150g (5½oz) swede, peeled and cut into thick batons
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175g (6oz) parsnips, peeled and cut into thick batons
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Ingredients cont:
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2 garlic cloves, crushed
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1 tbsp plain flour
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300ml (½ pint) ginger beer
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300ml (½ pint) beef stock
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2 tbsp tomato purée
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2 bay leaves
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Recipe method:
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Preheat the oven to gas mark 4/180ºC/160ºC fan oven. Heat the oil in a lidded flame- or oven-proof casserole pan and cook the beef in batches for 5 minutes, until brown. Remove and set aside.
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Heat the pan again and add the onion, carrots, swede, parsnips and garlic. Cook gently for 5–8 minutes until starting to soften.
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Return the beef and sprinkle over the flour. Cook for 1 minute then pour in the ginger beer, stock, tomato purée and bay leaves. Bring to the boil, cover and cook for 2 hours until tender and juices have reduced and thickened.
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Remove bay leaves, season and serve.
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Top tip:
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This tastes even better if made the day before, as it lets the flavours infuse and the meat tenderise.
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