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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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This all-in-one hot-pot would, in times past, have provided two meals; meat and vegetables for one and broth for another. Ingredients:
1 ounce butter |
1 1/2 lbs stewing beef, cubed |
8 ounces streaky bacon, rashers each cut into four |
1 tablespoon flour |
2 pints water |
2 onions, sliced |
2 carrots, sliced |
2 small turnips, cubed |
1 tablespoon chopped fresh herb (parsley, thyme, sage, etc. mixed) |
salt |
white pepper |
1/4 pint cider |
1/2 lb potato, weighed after peeling |
3 leeks, cut into rings |
chopped fresh parsley (to garnish) |
Directions:
1. Melt the butter in a large saucepan and fry the beef and bacon lightly, then sprinkle over the flour and fry for a further minute or so.
2. Add the water and bring to the boil, then cover and simmer for 40 minutes. Allow to cool slightly, then skim.
3. Add the onions, carrots, turnips, herbs and seasoning and bring back to the boil.
4. Add the cider, cover and simmer for 1 hour.
5. Add the potatoes and leeks, cover and simmer for another 20 to 30 minutes.
6. Serve, sprinkling each portion with a little finely chopped parsley.
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