Today was a good day. I’ve been worried about my littlest little bit. He has seemed to be sick today. He laid down and napped for two plus hours today. Then he asked to go to bed early. Those who know my little bit know that he never, ever would do this. Since he was napping, I decided I’d go and get some stuff done. I not only got 3 loads of laundry finished, but I also made this meal.
I always am on the hunt for new stuff to make. I love new recipes, but lately recipes are hard to find to suit my picky palate. I seen this recipe and I instantly wanted to make it but the problem is it’s made with lamb and I’m not a lamb fan. I decided I’d just make it my own. This is my version of a vamped up Lancashire Hot Pot.
3 tablespoons butter
1 tablespoon vegetable oil
1.5 pounds of beef stew meat
1/2 a medium onion
1 large carrot, peeled and thinly chopped
1 teaspoon garlic, minced
2 lbs of thin sliced potatoes, peeled
2 teaspoons thyme
3/4 teaspoon black pepper
1 bay leaf
2.5 cups of beef broth.
Note: Watch the salt ya’ll! If you add salt, do it after it cooks!
Brown meat in oil. Remove from pan. Add onion and carrot until translucent. Add Garlic. Add back the meat and add the beef broth, thyme, pepper, and bay leaf. Let reduce by about 1/2-3/4. pour oil in bottom of pan. Fan bottom of pan with the potatoes. Ladle in the meat. Top with the remaining potatoes. Pour the remaining liquid over the top. dab with pieces of butter. cover and bake 425 until the potatoes are soft. Remove lid and bake until potatoes are starting to get crispy.