Beef hotpot recipe
 James Martin's warming beef hotpot is a wintry dream come true. The beef is meltingly tender in its red wine sauce and it's all topped with crisp potatoes. There will be no leftovers. 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunkssalt and freshly ground black pepper1 tbsp vegetable oil75g/3oz butter150g/5oz baby onions, or pickling onions, peeled4 carrots, peeled, cut into chunks1 tbsp plain flour200ml/7floz red wine400ml/14fl oz fresh beef stock2 fresh thyme sprigs1kg/2lb 2oz potatoes, cut into 5mm/¼in slices 1kg/2lb 2oz braising steak, trimmed, cut into 5cm/2in chunks salt and freshly ground black pepper 1 tbsp vegetable oil 75g/3oz butter 150g/5oz baby onions, or pickling onions, peeled 4 carrots, peeled, cut into chunks 1 tbsp plain flour 200ml/7floz red wine 400ml/14fl oz fresh beef stock 2 fresh thyme sprigs 1kg/2lb 2oz potatoes, cut into 5mm/¼in slices Method Preheat the oven to 170C/325F/Gas 3.Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top.Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.) Season the beef with salt and freshly ground black pepper. Heat a large casserole dish until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.) Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute. Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute. Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter. Stir in the flour and cook for 2 minutes. Then gradually add the red wine, stirring until smooth. Add the browned beef back to the pan with the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter. Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top. Cover with a lid and cook in the oven for one hour or until the potatoes are crisp and golden brown on top. Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine. Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes. Serve the hotpot with buttered boiled greens and the remaining red wine.