Beef hotpot

serves 4
ingredients
900g/2lb rump steak, cubed
350g/12oz carrots,
thickly sliced
2 onions, thickly sliced
700g/11⁄2lb potatoes,
thickly sliced
500ml/18fl oz beef stock
salt and freshly ground
black pepper
• Preheat the oven to 170°C/
325°F/Gas mark 3.
• Arrange a layer of beef in a
casserole dish. Sprinkle over a little
salt and pepper, then top with a
layer of carrots, onions and
potatoes. Pour in the stock.
• Cover and bake for 2–21⁄2 hours
until the meat is tender. Increase
the oven temperature to 200°C/
400°F/Gas mark 6, and cook for
another 30 minutes or until
potatoes are brown. Serve hot.