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Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
2. Brown the Meat
In a large frying pan, melt 2 tablespoons of butter over medium-high heat. Add the stew meat and brown it on all sides. Remove the meat from the pan and set aside.
3. Sauté Vegetables and Make the Roux
Add another 2 tablespoons of butter to the pan. Sauté the chopped onion and carrots until soft and translucent. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to form a roux. The mixture should turn golden and smell slightly nutty.
4. Make the Gravy
Stir in the Worcestershire sauce, then gradually add the chicken stock, stirring constantly to prevent lumps. Bring to a gentle boil, then reduce heat and simmer until slightly thickened.
5. Combine the Stew
Add the browned meat, bay leaves, thyme, salt, and pepper to the gravy. Stir well to combine.
6. Assemble in Casserole Dish
Transfer the meat and gravy mixture into a 9×13-inch casserole dish.
7. Layer the Potatoes
Arrange the sliced potatoes in overlapping layers across the top, covering the entire surface. Dot with the remaining butter, cut into small chunks.
8. Bake Covered
Cover the dish tightly with foil and bake for 1½ hours, or until the potatoes are fork-tender.
9. Brown the Potatoes
Remove the foil and switch the oven to broil. Broil for 5–8 minutes until the potatoes are golden and slightly crisp. Watch closely to avoid burning.
10. Rest Before Serving
Let the hotpot rest for 10 minutes before serving. This helps the sauce settle and allows the potatoes to firm up slightly.
Serving Suggestions
Serve hot with crusty bread, pickled red cabbage, or a fresh green salad for a balanced, comforting meal.
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