Ingredients

800g braising steaks, cubed

2 tbsp plain flour, seasoned well

4 tbsp olive oil

300ml red wine

2 red onions, cut into chunks

2 carrots, cut into chunks

4 garlic cloves, bashed to remove skin

2 red peppers, deseeded, cut into chunks

1 fresh red chilli, deseeded and sliced

Few thyme sprigs, plus 1 tbsp leaves

1 bay leaf

1 tsp ground cumin

1 tsp ground coriander

½ tsp cinnamon

½ tsp chilli flakes

2 x 400g cans chopped plum tomatoes

2 tsp caster or granulated sugar

250ml good beef stock

400g can red kidney beans, drained

1kg potatoes

Knob of butter

Instructions

Step 1: Toss the cubed beef in seasoned flour. Heat 1 tbsp olive oil in a pan and brown half the beef. Once browned, transfer to a bowl. Add 100ml red wine to the pan, scrape up any browned bits, reduce slightly, then pour into the bowl with the beef. Wipe the pan clean.

Step 2: Repeat the browning process with the remaining beef and another 100ml wine, adding the wine mixture to the bowl as before.

Step 3: Using a food processor, finely chop the red onions, carrots, and garlic.

Step 4: Add 2 tbsp olive oil to the pan and fry the chopped vegetables, red peppers, sliced fresh chilli, thyme sprigs, and bay leaf for 10 minutes.

Step 5: Add the ground cumin, coriander, cinnamon, and chilli flakes to the pan. Cook for 1 minute, then pour in the remaining red wine and reduce by half.

Step 6: Stir in the chopped plum tomatoes, sugar, browned beef with its winey juices, and beef stock. Season to taste, then simmer gently for 1½ to 2 hours until the meat is tender.

Step 7: Stir in the drained kidney beans and allow the mixture to cool.

Step 8: Peel and slice the potatoes about 5mm thick. Boil them for 5 minutes, then drain. Return to the pan, add the knob of butter and thyme leaves, season, and toss to coat.

Step 9: Pour the chilli beef mixture into a 35 x 25cm baking dish. Layer the prepared potatoes evenly on top and dot with extra butter.

Step 10: If freezing, cover with cling film and cool completely. Freeze for up to one month and defrost before cooking.

Step 11: To cook, heat the oven to 200°C (180°C fan)/gas mark 6. Bake the hotpot for 50 minutes to 1 hour until the sauce bubbles and the potatoes turn golden.

Step 12: Serve hot with soured cream and green vegetables for a complete meal.

Tips & Variations

For extra depth, marinate the beef cubes in some of the red wine with garlic and herbs overnight.

Swap kidney beans for black beans or chickpeas for a different texture.

Add a splash of Worcestershire sauce or smoked paprika for a smoky twist.

Use sweet potatoes instead of regular potatoes for a sweeter topping.

FAQs

Can I prepare this dish in advance?

Yes, the chilli beef mixture can be made ahead and refrigerated or frozen before adding the potatoes. Assemble the hotpot just before baking for best results.