Entree: United Kingdom – England - North – Panackelty (Hearty northern English baked casserole of braised beef layered with sliced potatoes, onions, and tomatoes cooked until tender)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 45 min

Additional 10 min

Total 3 hrs 20 min

Ingredients

- 2 lb (907 g) stewing beef (chuck), cut into 1 to 1.5 in (2.5 to 3.8 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 2 tbsp (16 g) all-purpose flour
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) tomato paste
- 2 large potatoes, peeled and thinly sliced (about 1 lb / 450 g)
- 1 can (14 oz / 400 g) chopped tomatoes
- 2 bay leaves
- 1 tsp (1 g) dried thyme
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) butter, dotted over potatoes before baking

Instructions

1. Preheat the oven to 325°F (160°C). Heat the vegetable oil in a large ovenproof skillet or flameproof casserole over medium-high heat. Pat the beef pieces dry and brown in batches until well seared on all sides; transfer to a plate.
2. Reduce heat to medium, add the sliced onion and carrots to the pan and cook until softened, about 5–7 minutes. Stir in the flour and cook 1 minute.
3. Return the beef to the pan. Add beef stock, Worcestershire sauce, and tomato paste, stirring to combine and loosen any browned bits. Bring to a simmer, then remove from heat.
4. Arrange half the potato slices in an even layer over the meat and vegetables. Pour half of the canned tomatoes over the potatoes, sprinkle with half the thyme, salt, and pepper. Repeat with the remaining potato slices and tomatoes. Tuck bay leaves into the layers and dot the top with butter.
5. Cover tightly with a lid or heavy-duty foil and bake in the preheated oven for 2 to 2 1/2 hours, until the beef is tender and the potatoes are cooked through.
6. Remove cover and bake uncovered for a further 15–20 minutes to allow the top to brown slightly. Let rest 10 minutes before serving directly from the casserole.