Ingredients

• 6 tbsp vegetable oil
• 2 onions
• finely chopped
• 2 garlic cloves
• chopped
• pinch fine salt
• 200g/7oz button mushrooms
• quartered
• 500-600g/1lb 2oz-1lb 5oz braising steak
• 2-3 tbsp plain flour seasoned with salt and freshly ground black pepper
• 200ml/7fl oz red wine
• 600ml/1 pint hot beef stock
• 4 tbsp brown sauce
• dash Worcestershire sauce
• 1 small bunch fresh thyme
• 2 bay leaves
• sea salt and freshly ground black pepper
• 500g/1lb 2oz new potatoes
• peeled and cut into chunks
• 200g/7oz plain white flour
• pinch fine salt
• 100g/3¾oz cold unsalted butter
• diced
• 400ml/14fl oz malt vinegar
• 1 large Spanish onion
• finely sliced into rings

Directions

• Heat the oven to 160C/320F/gas 3. Heat two tablespoons of the oil in a two litre (3 pints 10fl oz) flameproof casserole.
• Add the onions and garlic with a little fine salt
• and fry until light golden-brown. Remove with a slotted spoon
• place in a bowl and reserve.
• Add another two tablespoons of oil to the pan and fry the mushrooms until cooked through. Tip the cooked mushrooms into the bowl containing the onions.
• Chop the beef into large cubes and coat in the seasoned flour.
• Heat the remaining oil in the casserole and fry the beef
• in two batches
• until well browned all over. Remove from the pan and set aside.
• Pour in the wine and scrape the pan with a wooden spoon to loosen the browned bits. Simmer until it has a syrupy consistency
• then add the stock
• sauces
• and herbs. Stir well and bring to a simmer.
• Return the onions
• mushrooms
• and beef to the pan
• and add sea salt and freshly ground black pepper
• to taste. Cover and place in the oven to braise for two hours
• adding the potatoes after an hour.
• For the pastry
• sift the flour and salt into a bowl. Rub in the butter
• then slowly mix in 3-4 tablespoons of cold water to make a stiff dough
• bringing the dough together to make a ball with your hands. Wrap the dough in cling film and refrigerate for at least an hour - remove the dough 15 minutes before using.
• For the vinegar onions
• gently warm the vinegar in a pan
• tip it into a large bowl and stir in the onions. Cover and set aside.
• Remove the casserole from the oven and rest for about 30 minutes. Increase the oven temperature to 200C/390F/gas 6. Roll out the pastry and
• with a sharp knife
• cut out a lid about 2.5cm/1in larger than the diameter of the casserole dish.
• Discard the herbs from the casserole
• taste and adjust the seasoning if necessary.
• Brush water around the rim of the casserole dish. Place the pastry lid on top
• sealing well to the edge
• and brush all over with water. Pierce a hole in the centre.
• Return to the oven to cook for 20-30 minutes until the pastry is a deep golden-brown colour. Leave to rest in a warm place for 10 minutes.
• Serve the hotpot with the vinegar onions on the side.