Drovers Pride Beef Hot Pot
- 2 tablespoons olive oil
- 500g Drovers Pride Hot Pot Diced Beef
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, peeled, halved, sliced
- 2 celery stalks, chopped
- 2 tablespoons plain flour
- 2 large potatoes, peeled, cut into approx. 3cm cubes
- 2 dried bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 cup red wine
- 1 & 1/2 cups beef stock
- Crusty bread, to serve
Preheat conventional oven to 180°C / fan-forced to 160°C. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
Heat remaining oil in casserole dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour. Cook, stirring, for 1 minute. Add potato, bay leaves, thyme and rosemary.
Stir in wine and stock. Cover dish. Bring to the boil. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard bay leaves. Serve with crusty buttered bread.