Brrrrrrrrr, I think this weekend has been the weekend where we’ve all realised Winter has arrived. I don’t like Winter, it makes training harder and mornings painful. Saying that though what I do love is really hearty food. I’m quite partial to a shepherds pie and I will inhale a lasagne at any opportunity. Tonight we went totes British and made a delicious hot pot but I would just call it a glorified stew! Nevertheless, it was awesome, I’m full and I’m warm, happy Karen!
Ingredients: (Serves 2 very hungry people)
- 450g lean braising steak
- 225g sweet potatoes with skin on, sliced
- 1 onion
- 2 carrots
- 1 sprig of fresh rosemary
- 2 fresh bay leaves
- 2 tbsp olive oil
- 100g mushrooms, diced
- 1 tbsp plain flour
- 1 tbsp tomato puree
- 1 tbsp wholegrain mustard
- 1 tbsp Worcestershire sauce
- 1 beef stock cube
- 60g pearl barley or I used Mr Organic Pearl, Spelt and Bean Mix (needs to be soaked, rinsed and drained overnight)
- Preheat oven to 190C
- Peel and chop onion, carrots and put them into a large pan on low heat with a tbsp of olive oil.
- Pick and chop the leaves from rosemary and add to the pan with bay leaves. Cook for approx 15 min until softened.Stir in flour, tomato puree, mustard and Worcestershire sauce
- Add the stock cube and pour 600ml of boiling water. Stir in the bean mix, mushrooms and braising steak. Leave to cook for an hour on low heat until the bean mix and meat is fully cooked. Keep an eye on it and if it’s getting too sticky too early add a little dash of water to loosen it up.
- While the stew is cooking, add the sliced sweet potatoes to a baking tray. drizzle with olive oil, salt and pepper. Place in the oven for 40-45 minutes until golden and crispy
This is one seriously hearty meal. It’s not a meal that you would necessarily want to prep during the week but if you double the amounts you can warm it up after work in no time.