Spicy Beef Hotpot Recipe

Square image of a sliced potato topped spicy beef hotpot with dried almonds and apricots

Spicy Beef Hotpot Recipe

This Beef Hotpot recipe features a meeting of two cuisines, a very British style pie topped with sliced potato, meets a Moroccan-influenced beef stew.

Course Main Course

Cuisine British

Keyword beef hot pot, beef hotpot, beef hotpot with sliced potatoes, spicy beef hot pot

Prep Time 10

Cook Time 1 50

Total Time 2

Servings Servings

Calories 724kcal

Author Brian Jones

Ingredients

350 g Stewing Beef 12oz
2 tablespoon Cooking Oil
1 Large Onion 250g
3 Garlic Cloves
1 Red Chilli Pepper
100 g Dried Apricots ½ Cup
50 g Blanched Almonds ⅓ Cup
½ teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Turmeric Powder
2 teaspoon Paprika
375 ml Water 1½ Cups
¼ teaspoon Sumac
1 teaspoon Zaatar
175 g Potatoes 6oz
1 tablespoon Olive Oil
¾ teaspoon Salt
½ teaspoon Black Pepper

Instructions

Cut the beef into 2cm (¾") cubes and season with half of a teaspoon of sea salt and pepper.
Heat half of the oil in a 28cm or 11" frying pan (not nonstick) and fry the beef in batches until nicely browned, then remove and set aside.
Chop the onion into a 1cm (½") dice.
Add the remaining oil to the pan and then add the onion and cook on a medium-high heat for 10 minutes.
Dice the garlic and chilli as finely as you can, add it to the onions and cook for 1 minute.
Cut the apricots in half.
Throw in the apricots, almonds and return the beef to the pan.
Sprinkle with ground cumin, coriander, turmeric, and paprika, then pour over the water and stir.
Add a lid, reduce the heat to low and cook for an hour or until the beef is nice and tender.
Slice the potato as thinly as you can. If you have a mandolin, which is the best tool for this set it to 2mm thick (⅛" or thinner if you like).
Pour the olive oil over the potato and then season with the remaining salt and the zaatar.
Transfer the beef stew to a 21cm x 16cm x 4.5cm or 8″ x 6″ x 2″ casserole dish and layer over the potatoes.
Bake in the oven at 200°C or 400°F for 30-35 minutes.
Sprinkle with the sumac before serving.

Nutrition