Cottage Chilli Hotpot

This is truly a stunning show stopper of a one pot dish. It comes from the January edition of Good Food magazine and my pictures really do not do it justice, it was my first attempt and I did not transfer it to a casserole dish so it looks a little messy, (Update, have added new picture from my latest attempt, much better) but it really is delicious.

Cottage Chilli Hotpot

Serves 6

800g Braising Streak - cubed

2 tbs seasoned plain flour

4 tbs Olive Oil

300ml Red Wine

2 Red Onions Finely chopped

2 Carrots - Finely chopped

4 Garlic cloves - Finely chopped

2 Red Peppers, deseeded and chunked

Thyme

Bay leaf

1 tsp each ground Cumin and Corriander

1/2 tsp each Cinnamon and Chilli flakes

2 x 400g Chopped Plum Tomatoes

2 tsp sugar

250ml Beef Stock

400g Red Kidney Beans

1Kg potatoes

Butter

Toss the beef in the flour and brown half of it in a pan. Remove meat from pan and deglaze with 100ml wine, pour all the wine and sticky bits over the meat, wipe pan clean and repeat with the remainder of the beef.

Add 2 tbs of oil to the pan and add the veg, peppers, fresh chilli some thyme sprigs and bay, fry for 10 mins. Tip in the spices, cook for 1 min then add the rest of the wine and reduce by half.

Add the tomatoes, sugar, beef, winey jucies and stock, season and simmer for 1 1/2 - 2 hours until meat is meltingly tender. Stir in the beans and allow to cool.

Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain then tip back in to the pan. Add a knob of butter and thyme leaves, season then toss gently to coat. Pour the chilli mix into a casserole dish and layer the potatoes over the top. Bake at 180oc for 40mins or until sauce is bubbling and potatoes golden.

Serve with green veg and soured cream. Truly scumptious!