What's in Lancashire hot pot?

Traditionally, the stew or casserole is made with lamb, onions, and a top layer of sliced potatoes that is slowly cooked in the oven. But there are variations. This dish is inspired by the original and is not traditional.

What's the difference between a stew and a hotpot?

A hotpot is a type of stew with a potato topping that's cooked slowly in the oven. The potatoes are not mixed into the dish like typical stews.

What's the difference between British hot pot and other hot pots?

British hot pot refers to an oven-baked stew topped with sliced potatoes, most often associated with Lancashire, a county in Northwest England. This is different from Chinese or other Asian hot pots, which are broth-based meals cooked at the table with raw ingredients added as you eat.

What kind of stout beer is best for this recipe?

A drier stout is best. Avoid sweet or milk stouts.

Can I leave out the beer in this recipe?

The stout provides key flavor to the hot pot and omitting it will significantly alter the dish. That said, you could reduce the amount of beer and use one cup stout and one cup beef broth.

Beef and Stout Hot Pot

Description

This British-style beef hot pot recipe is inspired by Lancashire hot pot, with dark stout beer adding depth and richness to a hearty winter meal.

Ingredients

Units Scale

2 tablespoons olive oil, plus a little more for drizzling
2 pounds stew beef
1 1/4 teaspoons kosher salt, divided
1 tablespoon butter
1 sprig fresh rosemary
2 onions
4 carrots
4 cloves garlic
2 stalks celery
2 tablespoons all-purpose flour
2 cups stout beer
1 (32-ounce) can crushed tomatoes
2 bay leaves
1 pound potatoes, peeled and thinly sliced
1/2 teaspoon dried thyme

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Instructions

Brown the beef. If your beef isn't already, cut it into roughly 1-inch pieces. Heat the olive oil in a large Dutch oven over medium heat. Add half of the cubed beef in a single layer, sprinkle with 1/4 teaspoon of the salt, and cook undisturbed until browned on the bottom, about 3-5 minutes. Turn and brown the other side for 2–3 more minutes. Transfer to a plate and repeat with the remaining beef. Set the beef aside for now.
Prep the vegetables. Strip the rosemary leaves from the stem and roughly chop. Peel the onion, carrots, and garlic, then roughly chop them, along with the celery.
Cook the vegetables. In the now-empty pot, melt the butter over low heat. Add the onions, carrots, celery, and rosemary and cook over medium heat, stirring occasionally, until softened. Add the garlic and cook for another couple of minutes.
Build and simmer the stew. Sprinkle 1/2 teaspoon of the salt and the flour over the vegetables, then stir to coat for about 1 minute. Pour in the stout and tomatoes, scraping up any browned bits from the bottom of the pot. Return the beef to the pot along with the bay leaves. Bring to a gentle simmer and cook uncovered for 20–25 minutes, until slightly thickened. Preheat the oven to 425°F.
Add the potatoes. Remove the pot from the heat. Arrange the sliced potatoes evenly over the stew. Sprinkle with the remaining 1/4 teaspoon of salt and the dried thyme, then drizzle lightly with about a tablespoon of olive oil.
Bake. Transfer the pot to the oven and bake uncovered for 35–40 minutes, until the potatoes are golden and the stew is bubbling around the edges. Remove from the oven, let cool briefly, then serve.

Prep Time: 25
Cook Time: 1 hour
Category: Stew
Method: Oven Baked
Cuisine: English