Beef Steak Hot Pot

• 1 tsp butter
• 1 tsp oil
• 10 ounces (285g) top round or stewing steak cut into pieces
• 1/2 tsp each garlic powder, salt, black pepper and summer savory (or thyme)
• 1/2 small white cabbage cut into wedges
• 1 large parsnip, peeled and thickly sliced
• 1/3 of a small turnip (rutabaga/swede) peeled and cut into thick half moons
• 2 medium carrots, peeled and thickly sliced
• 2 small onions quartered
• 2 cups beef stock
• 1 TBS tomato ketchup
• 1 TBS sweet pickle juice or Worcestershire sauce
• 1 TBS HP or other steak sauce
• 1 heaped TBS to thicken the gravy

1. Preheat the oven to 350*F/180*C/gas mark 4.
2. Heat the butter and oil in a heavy based oven proof casserole until the butter begins to foam. Add the pieces of steak and brown them well on both sides.
3. Mix together the herbs and seasonings.
4. Place the onion quarters around the steak in the bottom of the casserole. Sprinkle with a bit of the seasoning.
5. Layer in the vegetables one at a time on top of the steak, sprinkling each layer with the seasoning mixture, and ending with the wedges of cabbage.
6. Whisk together the beef stock, ketchup, pickle juice, and HP sauce. Pour over the meat and vegetables. Cover the casserole tightly.
7. Place into the preheated oven. Roast for about 1 1/2 to 2 hours until the meat and vegetables are tender.
8. Remove from the oven. Using a slotted spoon remove the meat and vegetables from the juices to a platter. Set aside and keep warm.
9. Whisk the flour into the remaining juices and cook, whisking constantly over medium high heat until the gravy thickens.
10. Serve portions of the meat along with the vegetables with some of the gravy spooned over top.

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