You will need a large frying pan and an oven proof casserole dish with a lid.
Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 50 minutes
Preheat the oven to 160/315/gas 2-3.
Heat the rapeseed oil in a large pan over a high heat. Sprinkle the diced beef with flour and season well with Maldon sea salt and freshly ground black pepper.
Sauté the beef in the frying pan until it starts to go crispy golden brown, turning the meat from time to time. You will most likely need to do this in batches, removing each batch to the casserole dish as you go.
Remove the last batch of browned beef to the casserole dish and add the onions, carrots, celery, mushrooms and pancetta to the frying pan. Cook over a high heat for 3 minutes, scraping the residue from the bottom of the pan as you go. Remove to the casserole dish and stir.
Place the casserole dish over a medium heat and add the water, vegetable bouillon, Marmite, tomato paste and Dijon mustard. Stir well and bring to a gentle simmer.
Meanwhile, place the butter and sliced potatoes in a large bowl. Season well with Maldon sea salt and freshly ground black pepper. Mix well until the potatoes are coated in butter.
Remove the casserole dish from the heat and layer over the butter-coated potatoes until there are 2-3 layers of potatoes on top of the beef casserole.
Place in the oven for 1 hour 30 minutes. Serve piping with plenty of greens.
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You can tell if the beef is cooked by carefully finding a piece of beef from under the potatoes and cutting it in half with a knife. If it cuts easily then the hotpot is ready. If the beef looks hard and dry then it needs to cook for longer. Cover the hotpot with a lid to stop the potatoes from burning and place in the oven for a further 15 minutes. If you feel the hotpot is drying out, simple add more water, a tablespoon at a time.
You can make the beef hotpot in advance. Cook as above and leave to cool. To reheat, simply preheat the oven to 180 and pour over 3 tablespoons of water. Cook for 20 minutes or until the centre of the hotpot is piping.”