Cottage chilli hotpot

• braising steak↗800g g

  cubed

• plain flour↗2 tbsp tbsp

  seasoned well

• olive oil↗4 tbsp tbsp
• red wine↗300ml ml
• red onions↗2

  cut into chunks

• carrots↗2

  cut into chunks

• garlic cloves↗4

  bashed to remove skin

• red peppers↗2

  deseeded, cut into chunks

• fresh red chilli↗1

  deseeded and sliced

• few thyme

  sprigs , plus 1 tbsp leaves

• bay leaf↗1
• each ground cumin1 tsp tsp

  and coriander

• ½ tsp each cinnamon tsp

  and chilli flakes

• 2 x 400g cans chopped plum tomatoes g
• caster or granulated sugar↗2 tsp tsp
• good beef stock↗250ml
• can red kidney beans↗400g

  drained

• potatoes↗1kg
• knob of butter

Step-by-step instructions

1. 1

   Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.

2. 2

   Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, 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 juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.

3. 3

   Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Cover with cling film and cool completely if freezing. Will freeze for 1 month – defrost before cooking. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.