Nathan says: “Hotpots in any form are the perfect winter warmer, and this really is a hug in a pot. I suggest using beef stock with a splash of red wine here, if you have some to hand – or forgo the wine and just use beef stock.”

Serves 6

Prep: 15 minutes

Ingredients

1kg braising steak, diced
8 smoked streaky bacon rashers, roughly chopped
3 sprigs of fresh rosemary or thyme, plus extra leaves to garnish
2 onions, chopped
500ml beef stock
500g potatoes, thinly sliced (leave the skin on)

Method

Brown the beef in a hot frying pan in 1 tablespoon of oil for 2 minutes, then add the bacon and cook everything for another few minutes.

Once the beef is seared and the bacon golden, add the beef and bacon and all the other ingredients, apart from the potatoes, to the slow cooker and season well with salt and pepper. Cook on high for 3–4 hours or low for 6–7 hours.

For the last hour and a half of cooking, add 2 heaped tablespoons of cornflour blended with 2 tablespoons of water to the slow cooker and mix in. Then layer the thinly sliced potatoes on top, season with black pepper and allow them to cook in the slow cooker.

Once the last hour and a half is up, brush the top of the potatoes with 1 tablespoon of oil and place the ovenproof slow cooker pot under a hot grill for 10–15 minutes, or until the potatoes start to go golden. Serve immediately, garnished with extra rosemary or thyme leaves.

Tip

Slice the potatoes as thinly as you can!

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