Requests for beef ‘hotpot’ stew served at Tynwald Day from Ballakarran:
Manx Beef from Ballakarran mobile butchers cut into chunks and put into a plastic bag with two heaped tablespoons of flour, salts and pepper and shake to coat.
Pan fry in a dash of oil not to cook the beef but to caramelise the outside of the beef and add flavour to the end dish.
Put pan fried beef into heavy based dish like cast iron pot along with quartered potatoes, sliced carrots, sprig or two of bay leaves, fresh rosemary, fresh thyme, can of chopped tomatoes, red wine to half of the dish, two beef stock cubes crumbled into liquid and cook long and slow... 150C for four hours. Make sure you have a lid or double layered tin foil over the pot. Stir every 2 hours to ensure it doesn’t stick and add water if needed x
Thicken if needed with a flour, water paste.
Enjoy!!