Scottish Hot Pot

"Juicy chunks of meat with potatoes and apples in a port of wine sauce."
photo by a user photo by a user
Ready In:
3hrs 30mins




  • In a 4 qt casserole, mix tomato paste, port wine, salt and 1 1/2 cups water, set aside.
  • Mix flour and 1/4 tsp dried thyme.
  • Coat beef chunks with flour mixture.
  • In 10-inch skillet over medium heat in hot oil, cook beef chunks until brown on all side.
  • Remove with a slotted spoon and place in tomato mixture.
  • Cover and Bake at 375 degrees for 1 1/2 hour.
  • Using the same skillet, add olive oil and cook onions until browned and tender, set aside.
  • During last 15 minutes of baking the beef, cut veal sausage into bite-sized pieces.
  • Cut unpeeled potatoes into 1/4 inch thick slices.
  • Cut unpeeled apples into thin wedges.
  • Remove casserole from oven.
  • Layer half of potato slices, half of sausage pieces, half of apple wedges.
  • Repeat layering.
  • With spoon, gently push mixture into liquid in casseroleuntil potatoes are completely covered with liquid.
  • Sprinkle with 1/4 tsp dried thyme.
  • Cover and bake 1 1/4 hour longer or until beef and potatoes are tender.

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