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Steak and Kidney Hotpot

Serves 4

• ¾ -1lb stewing steak, preferably shin, cubed
• ½ lb ox kidney cored and cubed
• 2 cloves garlic chopped
• 1 large or 2 medium onions roughly chopped
• 1½ lb potatoes peeled and thickly sliced
• scant ½ pint water or stock with a splash of red wine (opt)
• 1 tbl flour
• ½ tsp Worcestershire sauce
• A bay leaf and a few sprigs of fresh thyme
• Seasoning and oil or fat for frying

Pre-heat the oven to 130C Fan/150C/Gas Mk 2 or bottom oven of an Aga
Heat some oil or beef fat in an ovenproof casserole and fry the onions and garlic slowly for 5-10 minutes or until soft and golden.
Remove and increase the heat
Add the cubes of beef, a handful at a time and brown well, remove and repeat the kidney
Reduce the heat, return the meat and onions/garlic mixture to the pan and stir in the flour.
Season well, add herbs and Worcestershire sauce then stir in the liquid and bring to simmering point
Only use enough liquid to just cover the meat
Arrange the sliced potatoes in overlapping circles over the meat and season lightly
Cover with a tight fitting lid and bake for 2½ to 3 hours
Remove the lid and leave the potatoes to brown slightly