It’s been crazy February here in New England, lots of snow, freezing temperature. I needed comforting and warm dishes. I knew hubby has no interest in English cuisine, but I wanted to give it a shot. It was somewhat different from what I expected, but good in this weather. I think I should’ve used better beef stock to make it more tasty. Trader Joe’s chicken stock is okay, but beef stock is not really good, I think.
Ingredients (9*9 baking dish):
- 1 lbs stew meat
- 3 Tbps flour
- 1 1/2 onion sliced
- 3 carrots half inch thick
- 1 large potato thinly sliced
- 1 1/2 C beef stock
- 2 tsp worcestershire sauce
- 2 bay leaves
- 5 springs of fresh thyme
- 4 Tbps (+@) butter
- salt & pepper
Direction:
- Preheat Oven at 350F
- Coat the stew meat with flour
- Heat a pan in medium-high heat, coat the pan with 1~2 Tbsp of butter and add the meat, get the sides brown (about 2~3 minutes), set aside
- Reduce heat to medium or medium low, add 1 Tbsp of butter in the pan, add onion slices and carrot chunks, add 2 bay leaves and 2 springs of thyme, cook until the onions become tender, about 7~10 minutes
- Add beef stock and the meat, 2 tsp worcestershire sauce, bring to a boil, season it with salt and pepper
- Fill the baking dish with the meat and veggies mixture
- Place sliced potatoes on top of the meat & veggies, arrange 3 springs of thyme and butter(as much as you want) evenly
- Cover the baking dish with foil, bake 1 hour
- Uncover, bake another 30 minutes
Original Lancashire hotpot is made with Lamb and kidney, but I hardly eat gamey taste meats, so decided to use beef. Also, I did not have worcestershire sauce in hand, but my alternative method was soy sauce + fish sauce + vinegar. It worked. :)
Original recipe: http://blog.naver.com/bdelicious/130156372420
look forward 