Beef and red wine hotpot

Preheat the oven to 150°C (300°F), Gas mark 2.

Pour the olive oil into the casserole dish or saucepan on a medium–high heat and, when hot, add the mushrooms. Season with salt and pepper and toss for 2–3 minutes or until lightly golden. Remove the mushrooms from the dish or pan and set aside, leaving any oil behind in the pan.

If there isn’t much oil left in the dish or pan, add another tablespoon. Tip in the onions and garlic, stir over the heat, then season with salt and pepper and cook for 4–5 minutes or until they start to turn golden at the edges.

Add the meat and wine and 2 teaspoons of the thyme leaves. Bring to the boil, then cover with a lid and place in the oven to cook for 1¼–1½ hours or until the meat is just tender.

Take the dish or pan out of the oven and turn up the heat to 230°C (450°F), Gas mark 8. Stir in the fried mushrooms and red wine vinegar, and add the potato slices, arranging them over the beef in the pan (it’s fine if there’s more than one layer). Scatter over the remaining thyme and some salt and pepper, then dot with the butter. Place back in the (now hot) oven and bake for a further 30–40 minutes or until the potatoes are cooked through and beginning to turn golden. Bring to the table and serve.

This recipe is from 'Easy Meals' by Rachel Allen is published by Collins, priced £25