Lancashire beef hot pot
460 cals, 47p, 29c, 15f (per meal)
1/2 tbsp, ground (2g)
1 lbs (454g)
3 cup(s) (mL)
2 tbsp (32g)
1 tbsp (15mL)
2 tbsp (16g)
2 medium (122g)
2 medium (2-1/2" dia) (220g)
1 3/4 lbs (794g)
2 tbsp (28g)
1
Preheat oven to 350°F (180°C).
2
Mix cornstarch and some of the broth together until combined. Set aside.
3
Heat butter in a large saucepan over medium-high heat. Add beef and brown on all sides, 4-5 minutes. Transfer beef to a plate and set aside.
4
Add onions and carrots to the pot and cook until vegetables are softened, 8-10 minutes.
5
Add worcestershire sauce, tomato paste, thyme, cornstarch mixture, and remaining broth to the pot and stir. Bring to a boil and stir in the meat. Turn off the heat.
6
Transfer meat and veggies to a baking dish and spread it out so that it forms an even layer. Place slices of potato in an even layer on the top of meat and veggies.
7
Bake for 90 minutes until potatoes are soft and golden. Serve.