Hello, my wonderful readers!
Today, I’m incredibly excited to share a dish that marries the cozy warmth of traditional British cuisine with a modern twist that fits our bustling family lifestyle—and tackles the challenge of dietary restrictions head-on.
Ever since we discovered the egg, dairy, and soya allergies in our household, finding satisfying meals that tick all the boxes has become a bit of a creative exercise. But fear not, because Al’s kitchen is always up for a challenge!
Navigating through a chilly British evening calls for a dish that’s both hearty and comforting, but let’s be honest, sometimes we want to indulge without the extra richness. Enter the lean mean hot-pot machine: my Instant-Pot Lean Beef Hot-Pot with Crispy Air-Fried Potato Topping!
I often find that the Instant-Pot is like a culinary magic wand for us busy folks. It saves time without skimping on flavor – it’s a lifesaver when juggling the hustle and bustle of family life with four little ones.
For this meal, I started with some lean diced beef, giving it a nice sear in the Instant-Pot to lock in those flavors. The beauty of using lean cuts is that you get all the protein without too much fat – perfect for keeping things a little lighter.
To that, I added the classic mirepoix of diced onions and carrots. You know, there’s something deeply satisfying about the simple acts of chopping and stirring. It’s almost meditative, and with the mouth-watering aroma that starts to fill the kitchen, it’s a reminder of the magic that can happen with just a few humble ingredients.
Now, let’s talk about the hot-pot’s luxurious sauce – a rich blend accentuated with Worcestershire sauce for that umami-packed punch. I’ve made sure to use an allergen-free stock to keep it inclusive for everyone at the dinner table. I let this all simmer together under pressure, which is just enough time to get that savory, melt-in-your-mouth beef without having to wait hours for it to stew.
But here’s the real game-changer—our crunchy topper. I thinly sliced some potatoes and gave them a quick whirl in the air fryer. Once they were gorgeously golden and crisped to perfection, they were ready to crown our sumptuous hot-pot.
Just picture it: you scoop up that tender beef and veggies, rich with thyme and rosemary, and on your fork is a piece of that crispy potato, just waiting to add its satisfying crunch to the mix. It’s a symphony of textures and flavors that just sings “home.”
As you might have noticed, these crispy potatoes differ from the Au gratin or dauphinoise variety you might expect atop a hot-pot. They’re a lighter, crispier cousin—sort of like the chip’s sophisticated sibling. And you know what? They brought this dish home in a big, delicious way.
I hope this dish brings as much warmth to your home as it does to ours. It’s a true testament that with a little creativity, dietary restrictions don’t have to mean compromised taste or enjoyment.
Happy cooking, everyone! I can’t wait to hear how this dish turns out for you. Remember, the kitchen is not just where we make our meals; it’s where we make our best memories.
Stay hearty, stay happy, and as always, stay tuned for what’s next from Al’s kitchen!
Until next time, keep those pots simmering and those taste buds eager.
Yours truly,
Al
Ingredients
– 800g lean diced beef
– 3 medium carrots, peeled and diced
– 2 large onions, diced
– 4 cloves garlic, minced
– 2 tablespoons Worcestershire sauce
– 1 liter beef stock (allergen-free)
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 2 bay leaves
– Salt and pepper, to taste
– 1 tablespoon olive oil
– 4 large potatoes, peeled and thinly sliced
– Cooking spray (allergen-free)
– 2 teaspoons cornstarch mixed with 2 tablespoons water (optional, for thickening), or Xanthan Gum, or Guar Powder
Method
1. Begin by setting your Instant Pot to the ‘Sauté’ mode. Once hot, add the olive oil, followed by the beef. Brown the beef for about 5-7 minutes or until it’s nicely seared on all sides.
2. Add the diced onions, carrots, and minced garlic to the pot and sauté for another 3-4 minutes, or until the vegetables begin to soften.
3. Stir in the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Cook for another minute to let the flavors meld.
4. Pour in the beef stock and give everything a good stir to combine. Make sure to deglaze the pot by scraping up any bits stuck to the bottom with a wooden spoon.
5. Season the mixture with salt and pepper to taste.
6. Close the lid of the Instant Pot and set the valve to the ‘Sealing’ position. Select the ‘Meat/Stew’ setting and adjust the time to cook for 35 minutes on high pressure.
7. Once the cooking time has finished, allow the pressure to release naturally for about 10 minutes, and then carefully vent to release any remaining pressure.
8. While the beef is cooking, preheat your air fryer to 180°C (355°F).
9. Lay out the sliced potatoes on a baking sheet and lightly spray them with cooking spray, and sprinkle with salt and pepper.
10. Place the potato slices into the air fryer basket, being careful not to overcrowd. You may need to air-fry them in batches depending on the size of your air fryer.
11. Air-fry the potato slices for about 12-15 minutes, or until they reach your desired level of crispness, making sure to flip them halfway through cooking.
12. After releasing the pressure from the Instant-Pot, open the lid and remove the bay leaves. If you desire a thicker gravy, stir in the cornstarch slurry (or alternative thickener) and set the Instant Pot back to the ‘Sauté’ mode. Let the hot-pot sauce simmer for a few minutes until it thickens to your liking.
13. To serve, ladle the beef hot-pot into bowls and top each with a generous layer of the crispy air-fried potato slices.
Enjoy your savory and comforting British-style Lean Beef Hot-Pot topped with crispy air-fried potato slices!
