Beefy Hotpot

#THEDADCHEF’s comforting beef hotpot is a winter delight. The beef becomes incredibly tender in its rich red wine sauce, crowned with irresistibly crisp potatoes. Trust me, there won't be a single bite left uneaten.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat that oven to a solid 170C/325F/Gas 3, man.

Step 2

Season the beef with the boldness of salt and freshly ground black pepper.

Step 3

Take a big casserole dish, get it hot, drop in some oil and a little knob of butter for that macho flavor.

Step 4

Sear that beef till it's browned all over, then take it off and let it rest. If you're cooking for the crew, do it in batches.

Step 5

Toss in the onions and more butter, let them sizzle for 2-3 minutes until they're looking manly.

Step 6

Carrots join the scene for an extra minute - keep the energy up.

Step 7

Stir in the flour and let it cook for 2 minutes, like a boss.

Step 8

Gradually pour in the red wine, stir it up till it's smooth like your favorite whiskey.

Step 9

Bring the beef back, add the stock, Chuck in the mushrooms and season with salt and freshly ground black pepper. Let it all come to a hearty boil.

Step 10

Sprinkle in fresh thyme, then lay down those potatoes like you're building a fortress. Dot the surface with the remaining butter.

Step 11

Cover it up, toss it in the oven for an hour until those potatoes are crisp and golden, like a rugged adventure.

Step 12

Uncover, crank up the heat to 200C/400F/Gas 6 for 30 minutes. It's like unleashing the beast.

Step 13

Serve that hotpot with buttered boiled greens and enjoy with the rest of that red wine - a feast fit for kings.