Winter’s Warm Embrace: A Hearty Beef Hotpot Delia Smith Recipe to Savor

As the chill of winter wraps its frosty fingers around us, there’s nothing quite like the comfort of a warm, hearty meal to make us feel whole again. That’s where my beef hotpot recipe, a beloved treasure from my kitchen, comes into play. It’s not just a meal; it’s a warm embrace on a cold day. The beef, simmered to perfection in a luscious red wine sauce, becomes so tender it practically melts in your mouth, while the potatoes on top crisp up beautifully in the oven, offering a delightful contrast in textures. This dish is a wintry dream come true, and I’m thrilled to share it with you, along with some of my personal touches and tricks to ensure there are absolutely no leftovers.

How To Make Beef Hotpot Delia Smith Recipe Overview

This beef hotpot is an ideal centerpiece for a winter feast, requiring about 3 hours of cooking time but promising a culinary experience that’s well worth the wait. Scaled up from a classic recipe to serve 6-8 people generously, it’s perfect for those hearty family dinners or when you want leftovers that taste even better the next day. The secret lies in slow-cooking the beef until it reaches peak tenderness, all the while infusing the flavors of red wine, fresh thyme, and a medley of root vegetables into the broth. The final touch, a layer of thinly sliced potatoes crisped to golden perfection in the oven, seals the deal on this dish being a surefire crowd-pleaser.

Ingredients

• 1.5 kg (about 3lbs) braising steak, trimmed and cut into roughly 5cm (2in) chunks
• 600ml (about 20fl oz) fresh beef stock
• 200g (about 7oz) baby onions or pickling onions, peeled
• 1.5 tbsp vegetable oil
• 100g (about 3.5oz) butter
• 1.5 tbsp plain flour
• 5-6 carrots, peeled and cut into chunks
• 300ml (about 10fl oz) red wine
• 3 fresh thyme sprigs
• Salt and freshly ground black pepper, to taste
• 1.5 kg (about 3lbs) potatoes, cut into 5mm (¼in) slices

Instructions

1. Preparation: Preheat your oven to 150°C (300°F, Gas Mark 2). Season the beef chunks with salt and pepper.
2. Browning the Beef: Heat the vegetable oil in a large, oven-proof casserole dish over medium-high heat. Brown the beef chunks in batches, ensuring they get a nice color on all sides. Remove the beef and set aside.
3. Vegetables: In the same dish, melt the butter and add the onions and carrots. Cook until they start to soften, about 5 minutes. Sprinkle the flour over the vegetables and stir well.
4. Deglazing and Simmering: Pour in the red wine and beef stock, stirring well to combine and to lift any bits stuck to the bottom of the dish. Add the browned beef back into the dish along with the thyme sprigs. Bring to a simmer.
5. Baking: Arrange the potato slices neatly on top of the stew, brush with a little melted butter, and season with salt and pepper. Cover the dish and bake in the preheated oven for about 2.5 hours.
6. Finishing Touches: Remove the cover for the last 30 minutes of cooking to allow the potatoes to crisp up.
7. Serving: Let the hotpot stand for a few minutes out of the oven before serving. This allows the flavors to meld together even more.

Nutritional Value (per serving)

Calories: Approximately 600-650 kcal

Protein: 45 g

Fat: 30 g

Carbohydrates: 45 g

Sodium: 700 mg

Fiber: 5 g

Also Read: Delia Smith Stuffed Peppers Recipe

Pairings

To complement the rich and savory flavors of the beef hotpot Delia, consider these delightful pairings to elevate your meal:

Wine: A full-bodied red wine, such as Cabernet Sauvignon or Malbec, pairs wonderfully with the beef’s richness and the deep flavors of the red wine sauce. The robustness of these wines matches the intensity of the hotpot, enhancing both the meal and the wine.

Bread: A crusty loaf of sourdough or a chunky piece of artisan bread is perfect for soaking up the delicious sauce. Its tangy flavor will contrast nicely with the savory hotpot, adding an extra layer of taste and texture.

Vegetable Sides: A side of roasted Brussels sprouts or a green bean almondine can add a fresh, slightly bitter counterpoint to the hotpot’s deep, meaty flavors. The greens not only offer a splash of color but also help to cleanse the palate.

Salad: A simple arugula salad dressed with lemon vinaigrette brings a bright, acidic component to balance the meal. The peppery notes of arugula will complement the savory beef and provide a refreshing contrast.

Dessert: For dessert, a dark chocolate tart or a berry crumble with a dollop of vanilla ice cream will provide a sweet ending without overpowering the richness of the main course. The tartness of the berries or the bitterness of the chocolate pairs well with the residual flavors of the hotpot.

Choosing one or a combination of these pairings can turn your beef hotpot meal into a memorable feast, creating a balance of flavors and textures that will delight your palate.

FAQs

Can I prepare the beef hotpot in advance?

Yes, preparing the beef hotpot in advance is highly recommended for enhanced flavors. After cooking, allow it to cool, then refrigerate. The flavors meld and deepen overnight, creating a richer taste profile. Reheat gently in the oven at a moderate temperature until thoroughly warm. This method not only saves time but also improves the meal, making it an ideal make-ahead dish for stress-free hosting.

Is it necessary to brown the beef before simmering?

Browning the beef is a critical step, not to be skipped. This process caramelizes the surface of the beef, creating complex flavors and aromas that infuse the hotpot with a rich, savory depth. While it might seem like an extra step, the flavor payoff is significant, contributing to the overall umami and heartiness of the dish. It’s these little steps that transform a good dish into a great one.

Can I use a different type of potato?

Absolutely, you can experiment with different types of potatoes. Waxy varieties like Yukon Gold or red potatoes are preferred for their ability to maintain structure and texture. However, if you have starchy potatoes like Russets, they can also work but might soften more during cooking. Consider the texture you prefer on the topping; if you enjoy a crispy finish with a tender inside, stick with waxy potatoes.

What can I substitute for red wine?

For those avoiding alcohol, red wine can be replaced with additional beef stock, which maintains the richness of the dish. Adding a tablespoon of balsamic vinegar to the stock can mimic the acidity and depth of wine. Another option is non-alcoholic red wine or a mix of grape juice and a splash of vinegar. These substitutes keep the flavor profile balanced without compromising the hotpot’s heartiness.

How can I thicken the sauce if it’s too runny?

If the sauce seems too thin after cooking, you can thicken it by removing the potatoes and beef with a slotted spoon and simmering the liquid on the stove. Mix a tablespoon of cornstarch with water to create a slurry and gradually stir it into the simmering liquid until it reaches your desired thickness. This method allows you to adjust the consistency without affecting the flavor or richness of the hotpot.

Conclusion

In conclusion, this beef hotpot Delia recipe is the epitome of comfort food, perfect for warming up those chilly winter days. It combines tender beef, aromatic red wine, thyme, and crispy potatoes into a dish that’s sure to satisfy and impress. Whether for a family dinner or a cozy meal for one, it’s a delicious way to bring warmth and joy to your table. With the provided steps and helpful FAQs, you’re all set to make this hotpot a new cold-weather tradition. So, grab your apron and get ready to enjoy a hearty, comforting meal that promises to be a hit every time.