Delicious, heart, and easy this warm spiced beef hot pot with a crispy potato topping
60m 4 servings 424cals
1/2 cup red onions
2 cups lean ground beef
2 tbsp tomato paste
1/2 tsp cumin
3 tbsp butter
1 cup brown beef stock
1 fresh tomato
1/3 bunch Fresh Spring thyme
salt and pepper
Preheat the oven to 325˚F. Season the meat with salt and freshly ground black pepper.
Heat a pan until very hot then add the oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside.
Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned.
Add the browned beef and the stock, season with salt and freshly ground black pepper, cumin, coriander, turmeric and tomato paste bring to the boil. Stir in the fresh thyme, then divide between ovenproof bowls then one sliced of tomato then the raw potatoes on top. Dot the surface with the remaining butter, salt and peppers.
Cover with a aluminium foil, cook in the oven for 30 minutes. Remove the aluminum foil and increase the heat to 400˚F for 10 more minutes.
TO HELP YOU WITH THIS RECIPE
Chef Maryam Ghargharechi
Proud mom, wife, and red seal chef with a passion!
Member of WACS, CCFCC, and BC Chefs' Association.
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