Irish Beef and Baby Beetroot Hotpot

Chef Terry Edwards, known for his best-selling book Feeding Friends, has created a recipe for an Irish Beef and Baby Beetroot Hotpot that’s sure to leave your dinner guests smiling. A twist on the traditional Irish dish, this simple but delicious dinner time meal is made with baby beetroot, humble vegetables and grass-fed Irish beef which is sustainable, nutritious and bursting with flavour.

Terry Edwards says: “This easy to prep dish will be ready for the oven in minutes – leaving you free to enjoy your evening with the people that matter the most.

“Irish beef is succulent and tender, and when paired with earthy baby beetroot, makes for a succulent and nutritious meal that’s full of flavour!”

Irish Beef sets the benchmark for high quality beef worldwide. Sustainable and nutritious, exemplary farming standards coupled with a diet of nutrient-enriched grass creates a final product with heightened levels of Vitamin A, carotene and Omega 3 fatty acids, as well as superior marbling and tenderness.

Ingredients

Instructions

  • 1 tbsp plain flour
  • 1 tsp sugar
  • 700g diced Irish chuck steak
  • 1–2 tbsp vegetable oil
  • 2 onions, sliced
  • 3 carrots, roughly chopped
  • 200–300g bunch of baby beetroot, peeled and halved
  • 1 tsp fresh thyme leaves
  • 3 large Maris Piper potatoes, peeled and thinly sliced
  • 600ml dark beef stock
  • 30g butter
  • Salt and freshly ground black pepper
  1. Preheat your oven to 170°C/Gas 3.
  2. Toss the diced Irish beef in the plain flour and season well with salt and pepper.
  3. Heat the oil in a heavy-based, deep casserole dish (with a lid) and brown your Irish beef, in batches if necessary. Return all the meat to the pan, add the sliced onions, carrots, beetroot and the thyme leaves. Generously season with salt and pepper and mix well.
  4. Arrange the sliced potatoes on top of the meat and vegetable mix, taking care to make the potato layer nice and neat.
  5. Pour over just enough stock to come up to the bottom of the potato layer.
  6. Cover with the casserole lid and bake in the oven for about 1½ hours. Remove the lid and return to the oven for a further 30 minutes to crisp the potatoes.
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