Description
A hearty and comforting Cottage Chilli Hotpot featuring tender braised beef in a spiced tomato and red wine sauce, layered with creamy buttered potatoes and baked to golden perfection. This warming dish combines the rich flavors of cumin, coriander, and chilli with sweet roasted vegetables and kidney beans, perfect for chilly evenings.
Ingredients
Scale
Meat and Coating
- 800g braising steaks, cubed
- 2 tbsp plain flour, seasoned well
Cooking Oils and Liquids
- 4 tbsp olive oil
- 300ml red wine
- 250ml good beef stock
Vegetables and Herbs
- 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
- 1kg potatoes
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cinnamon
- ½ tsp chilli flakes
- 2 tsp caster or granulated sugar
- Salt and pepper, to taste
Additional Ingredients
- 2 x 400g cans chopped plum tomatoes
- 400g can red kidney beans, drained
- Knob of butter, plus extra dots for topping
Instructions
- Prepare and Brown the Beef: Toss the cubed braising steaks in the seasoned plain flour until well coated. Heat 1 tablespoon of olive oil in a pan over medium-high heat and brown half of the beef pieces until nicely caramelized. Transfer browned beef to a bowl. Add 100ml of red wine to the pan, scraping up any browned bits, reduce slightly, and pour into the bowl with the beef. Wipe the pan clean and repeat the process with the remaining beef and another 100ml of red wine, adding the reduced wine to the bowl as well.
- Process Vegetables: In a food processor, blitz the red onions, carrots, and garlic until finely chopped to create a base for the hotpot sauce.
- Cook Vegetable and Spice Base: Add 2 tablespoons of olive oil to the cleaned pan. Then add the finely chopped vegetables, red peppers, sliced fresh chilli, thyme sprigs, and bay leaf. Fry gently for about 10 minutes to soften and release flavors. Stir in the ground cumin, coriander, cinnamon, and chilli flakes, cooking for an additional minute to toast the spices and deepen their aroma.
- Add Liquids and Simmer: Pour in the remaining 100ml of red wine and reduce by half, concentrating the flavors. Then pour in the chopped plum tomatoes, caster sugar, browned beef with its wine juices, and beef stock. Season with salt and pepper, then bring the mixture to a gentle simmer. Cover and cook on low heat for 1½ to 2 hours, stirring occasionally, until the meat is meltingly tender and the sauce rich and thickened.
- Add Kidney Beans and Cool: Stir in the drained red kidney beans and allow the mixture to cool slightly in the pan, preparing it for assembly.
- Prepare Potatoes: Peel the potatoes and slice them into approximately 5mm thick rounds. Boil the slices in salted water for 5 minutes until just tender but still holding shape. Drain well and return to the pan. Add the knob of butter and the tablespoon of fresh thyme leaves, seasoning with salt and pepper. Toss gently to coat the potatoes in butter and herbs.
- Assemble the Hotpot: Transfer the cooled chilli beef mixture into a 35 x 25cm ovenproof dish. Evenly layer the buttered potato slices over the top, making sure to cover the entire surface. Dot the top with extra butter for added richness.
- Freeze or Bake: If freezing, cover the assembled hotpot tightly with cling film and cool completely. When ready to cook, defrost fully before baking. To bake, preheat the oven to 200°C (180°C fan)/gas mark 6. Bake uncovered for 50 minutes to 1 hour, until the sauce is bubbling and the potato topping is golden and crisp.
- Serve: Serve the Cottage Chilli Hotpot hot, ideally accompanied by a dollop of soured cream and a side of fresh green vegetables for a balanced meal.
Notes
- For a spicier version, keep the chilli seeds in or add extra chilli flakes to taste.
- Using braising steak ensures the meat becomes tender and succulent after long simmering.
- The dish freezes well for up to 1 month; ensure it is thoroughly defrosted before reheating.
- Substitute red wine with additional beef stock or grape juice for an alcohol-free version.
- Ensure potatoes are parboiled so they cook fully in the oven without drying out.
- Soured cream adds a cooling contrast to the spicy hotpot when serving.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Baking
- Cuisine: British
Keywords: Cottage chilli hotpot, braised beef hotpot, spiced beef casserole, baked beef and potatoes, kidney bean hotpot
