- 1.5 kg mature beef steak, cut into cubes
- 1 tbsp NoMU Beef Rub
- 2 tbsp white flour, seasoned with
- NoMU Just Salt & Just Pepper
- Extra virgin olive oil
- 1 tbsp butter
- 2 carrots, diced
- 1 celery stick, diced
- 1 leek, finely sliced
- 2 red onions, finely diced
- 2 cloves garlic, finely crushed
- 1 cup red wine
- 1 litre good quality hot beef stock
- 3 large potatoes
- 2 tbsp butter, melted
- Fresh sprigs of thyme
Beef hot pot
Preheat the oven to 180°C.
Dust the beef cubes with seasoned flour. In a large heavy based saucepan, on a high heat with a glug of oil and a knob of butter, brown the beef cubes on all sides one layer at a time. When all the beef is done, set aside. In the same pot, sauté the mirepoix (onions, carrots, celery and leeks) with the beef rub and crushed garlic, adding extra butter if necessary until the vegetables are tender. Return the beef to the pot and add the wine, followed by the beef stock.
Simmer for 1 hour until the beef is tender. Remove any oil or ‘foam’ that may rise to the surface of the pot. Remove from the heat and divide the beef and vegetables between 6 ovenproof “hot pots”.
Peel and slice the potatoes into discs about 5mm in thickness. Arrange in a fan pattern on top of the beef, brush with melted butter and sprinkle with fresh thyme sprigs. Cook uncovered in the oven (180°C) for 30-45 minutes or until the potatoes are golden and crispy.
Delicious served with spring greens and cinnamon butternut. Serves 6.
Wine suggestions
A smoky shiraz is usually a good bet when there are rich flavours and root vegetables involved. Try the irresistibly scrumptious Very Sexy Shiraz from Cloof Estate in Darling.
