Scottish Hot Pot

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (6 ounce) can tomato paste
• 3/4 cup red port wine
• 3/4 teaspoon salt
• 2 tablespoons all-purpose flour
• 1/4 teaspoon dried thyme
• 1 lb boneless beef chuck steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 2 medium onions, sliced into rings
• 1 lb fully cooked veal sausage
• 4 large potatoes, washed and dried
• 2 medium green apples

Recipe

• 1 in a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
• 2 mix flour and 1/4 tsp dried thyme.
• 3 coat beef chunks with flour mixture.
• 4 in 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
• 5 remove with a slotted spoon and place in tomato mixture.
• 6 cover and bake at 375 degrees for 1 1/2 hour.
• 7 using the same skillet, add olive oil and cook onions until browned and tender, set aside.
• 8 during last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
• 9 cut unpeeled potatoes into 1/4 inch thick slices.
• 10 cut unpeeled apples into thin wedges.
• 11 remove casserole from oven.
• 12 layer half of potato slices, half of sausage pieces, half of apple wedges.
• 13 repeat layering.
• 14 with spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
• 15 sprinkle with 1/4 tsp dried thyme.
• 16 cover and bake 1 1/4 hour longer or until beef and potatoes are tender.