What I love about the latest Jamie Oliver’s cookbook (Save With Jamie) is his idea of using leftovers. For example, roasted beef is great right after it came from an oven but the next day – not so much. Although you easily can make a completely new dish out of beef leftovers and it would be AWESOME! Here is an example how you can make an awesome stew from beef leftovers and turn it into even more awesome hotpot.
- SERVES: 6-8 Servings
- PREP: 10 mins
- COOK: 1 hr 30 mins
- READY IN: 1 hr 40 mins
- 2 onions
- 4 carrots
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp flour
- 1 tbsp tomato paste
- 1 tbsp mustard
- 1 tbsp Worcestershire sauce
- 1 beef stock cube
- 100 grams pearl barley
- 250 grams mushrooms
- 300-400 grams leftover cooked beef
- 450 grams potatoes (with skin on)
- salt and pepper
- olive oil
- Lets cook the stew. Peel and roughly chop onions and carrots. Put them into a large pan on a low heat with a splash of olive oil.
- Pick and chop the leaves from 2 sprigs of fresh rosemary and add 2 bay leaves. Cook for around 15 minutes with the lid ajar, or until softened, stirring occasionally.
- Stir in 1 heaped tablespoon of plain floor, then add 1 tablespoon of each of tomato paste, mustard and Worcestershire sauce. Crumble in 1 beef stock cube and pour in 600ml of boiling water.
- Stir through 100g of pearl barley, halve and add 250g of mushrooms, along with leftover cooked beef. Leave to tick away for around 1 hour, or until the pearl barley is cooked and the stew is dark and sticky.
- If you’re cooking a hotpot then you need to take the stew off the heat 30 minutes before the time’s up. You also need to preheat the oven to 190C (375F) and slice 450g of potatoes 3mm thick, either by hand or on a mandoline.
- Transfer the stew into a baking dish (25cm x 30cm) and arrange the potatoes across the top. Drizzle them with a little olive oil and a pinch of salt and pepper. Cook in the oven for 40 minutes, or until golden, crispy and cooked through.