- March 2013
- Serves 6
- Takes 25 minutes to make, 2 Hours 10 minutes to cook
This warming hotpot uses beef instead of lamb and unusually contains olives. Said to have been invented in 1917, in Chiddingly, East Sussex, this fine country dish is worth resurrecting
- 12g (5g saturated)
- 18.6g (2.3g sugars)
- 1kg stewing or chuck steak, cut into 2cm cubes
- 5 tbsp well seasoned flour
- 30g beef dripping or butter, plus extra to grease
- 2 onions, sliced
- 2 celery sticks, thinly sliced
- Handful of pitted black olives, roughly chopped
- 1 tsp ground allspice
- 2 heaped tbsp roughly chopped fresh tarragon
- 2 tbsp white wine vinegar
- 250g floury potatoes, very finely sliced
- 300ml good-quality fresh beef stock
- Heat the oven to 160°C/fan140°C/gas 3. Toss the steak in the flour, reserving the leftover flour. Heat most of the dripping or butter in a large frying pan and brown the steak all over in batches. Remove and set aside, leaving the juices in the pan.
- Add a little more of the dripping or butter, then add the onions and celery to the pan. Cook gently for 5-10 minutes until softened but not coloured. Add the olives, allspice, tarragon, vinegar and leftover flour, then cook for another 2 minutes. Transfer half the mixture to a 1.2 litre gratin dish and spread out evenly.
- Spread half the beef over the onion mixture, then top evenly with half the potatoes. Pour over half the stock, then repeat, finishing with a layer of the remaining potatoes and the rest of the stock. Cover with a sheet of greased foil, transfer to the oven and cook for 1 hour 30 minutes. Uncover and cook for a further 30-40 minutes until the potatoes have crisped on top. Leave to stand for 5 minutes, then serve with green veg, if you like.
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