Fast Ed Recipes, Beef Hotpot

Beef, Prune and Chestnut Hotpot

by Leah Halmagyi


  • 1kg beef cheeks, halved across the grain
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 leek, diced
  • 2 sticks celery, chopped
  • 1 red capsicum, diced
  • 4 cloves garlic, smashed
  • 1 tsp dried thyme leaves
  • 1 tsp dried porcini mushroom powder
  • 1 cup dry red wine
  • 1L beef stock
  • 200g pitted prunes, chopped
  • 150g chestnuts, cooked, peeled and chopped
  • 1 Tbsp unsalted butter
  • 1 Tbsp plain flour
  • 1 bunch parsley, very finely chopped
  • damper, to serve


Preparation time: 10 minutes
Cooking time: 3½ hours
Serves: 4-6

1 Season the beef cheeks generously with salt and pepper. Pour half the oil into a large heavy-based saucepan set over a high heat then sear the beef for 5 minutes, until well-browned. Set aside. Add the remaining oil, leek, celery, capsicum, garlic, thyme and porcini, then cook for 5 minutes, until just softened.
2 Pour in the wine, simmer briefly, then return the beef and add the stock and prunes. Cook on a low temperature with the lid ajar for 3 hours, until the beef is tender, then add the chestnuts and cook for 10 more minutes.
3 Mix the butter and flour, stir in, simmer briefly, the mix in the parsley. Serve with damper.