Tasty Beef Hotpot

RECIPE FROM NOURISH

I really wanted a good old-fashioned beef stew recipe to put in Nourish, and I make this one a lot now. It’s a real classic, put together with minimal fuss. Rich, hearty and slow-cooked to perfection, it’s pure comfort (and deep nourishment) in a bowl. Perfect for cooler nights, it’s packed with tender, incredible flavour as it slowly braises away in the oven. Serve it over creamy mashed potatoes or fluffy millet, and you’ve got a soul-warming meal that tastes even better reheated the next day. For breakfast – yes, sometimes I do this and it’s amazing!

Dietary: Gluten-free, Dairy-free (optional), Egg-free, Nut-free
Prep: 25 minutes
Cook: 3-3.5 hours
Serves: 5-6

Ingredients

800g – 1kg (1lb 12oz – 2lb 4 oz) stewing beef (I use chuck), excess fat trimmed off
2 tbsp refined (flavourless) coconut oil, plus more if needed
2 cups beef, chicken or vegetable stock
2 tbsp extra virgin olive oil
25g (1 oz) butter, ghee or refined (flavourless) coconut oil
2 large onions, finely chopped
3 carrots, peeled and sliced (about 250-400g/ 12-14 oz)
2 stalks celery, finely chopped
6 cloves garlic, chopped
1/3 cup tomato paste
3-4 tbsp finely chopped fresh herbs – rosemary leaves, thyme, sage, oregano (one or all)
1 tsp dried oregano (if not using fresh oregano)
2 cubes beef or chicken stock powder
2 dried bay leaves, or 1 fresh
1/2 tsp cracked black pepper
1 tbsp organic cornflour mixed with 2 tbsp water to form a slurry
1 tbsp tamari or salt-reduced gluten-free soy sauce

Method

Bring the meat out of the fridge an hour before you cook it, so it isn’t chilled when it’s fried.
Preheat the oven to 150°C (300°F) regular bake.
Slice the meat up into 4-5cm (1 1/2-2 in) chunks. Pat dry all over with paper towels so the meat is nice and dry. Season all over with salt and pepper.
If you have a heatproof casserole dish, use this to fry the beef – otherwise use a heavy-based pan, then transfer it all to a casserole dish later.
Heat the coconut oil over a high heat. Add some chunks of meat in an even layer – you don’t want to overcrowd the pan – and just leave it, without stirring until the bottoms are dark and crispy. This is where the flavour comes from. Use tongs to turn each piece over to brown all over in the same way. When it’s browned all over, transfer to a bowl. Repeat with the remaining meat, adding a little more coconut oil only if needed.
Pour 1/2 cup of the stock into the pan so it all bubbles up and deglazes, then pour into the bowl with the meat. Replace the pan on the stovetop and turn the heat down to medium.
Add the olive oil and butter/ghee/coconut oil to the pan along with the onions, carrots and celery. Sauté for 7-10 minutes, until softened. Add the garlic and cook, stirring, for another couple of minutes.
Add the meat back to the pan with all the remaining ingredients and stir to combine evenly.
Cover (or transfer to a casserole dish and cover), and bake for 3 hours. You can stir it a couple of times while cooking if you like, but it’s not crucial. If the meat isn’t tender enough to break apart easily, put it back into the oven until it is.
Check the seasoning and add more salt and cracked pepper if you like (start with 1/2 tsp salt).
I love to serve this with creamy mashed potato or cooked millet, and a sprinkle of parsley.